Beef ribs have grown in popularity in the barbecue world and it’s easy to see why. Some people call them “brisket on a stick”. While that’s not quite the case, some beef rib cuts do have an enormous amount of meat on each bone. They do have some unique characteristics compared to pork ribs, causing many people to have a hard time choosing which they prefer. With so many different cuts and variations of beef ribs available, you may be left a little confused. In this article, our friends at BBQGuys break down the different types of beef ribs available and the variations of each cut.
Beef Plate Short Ribs
Also called “Plate Ribs” or “Loaded Beef Ribs”. Not always the easiest to come by for the backyard grill master, but let’s be frank: it doesn’t get bigger or badder than this. One beefy plate short rib typically weighs in at 1–2 pounds, proudly serving 2–3 by itself. Pulled from the lower ribcage, the “brisket on a stick” boasts ample fat for maximum moisture. Did we mention they often sell in full stacks of three? Have fun!
- Tougher to source, but well worth it
- Huge bones with plenty of meat
- Full of flavorful fat and collagen
- Often sold in 3-bone slabs
Beef Chuck Short Ribs
Also called “Flanken” or “Korean-Style Ribs”. These are a great crowd pleaser! Cut into 1/2-inch-thick slices so that each slice contains a few bones, and you get the Flanken cut popular in Asian cooking — specifically, the Korean kalbi style. Divide between the ribs for a thick slab of beef on one bone for your English cut. Meatier (but tougher) than plate short ribs, chuck short ribs are about as versatile as it gets.
- Highly popular for its wealth of uses
- Variant of regular plate short ribs
- Tougher meat, due to more collagen
- Beloved in Asian and Mexican styles
Beef Back Ribs
Also known as “Dinosaur Ribs”, these are often forgotten by all but pioneering pit masters, beef back ribs are pulled from the rear portion of the rib cage near the spine. Surprisingly, they can be limited on meat; you can thank prime rib for that, as it’s cut from the adjacent space. Back rib meat is mostly found between the bones themselves, but boy is it delicious! (We’ll cut prime rib some slack, just this once.)
- Located close to ribeye and prime rib
- Thicker bones, usually 8 inches wide
- Generally, less meat (but less prep)
- Under-appreciated by comparison
Beef Riblets
What was once a casualty of presentation has gained appreciation on its own merit. Increasingly common and popular in local grocery stores, beef riblets are often what’s left over when butchers prepare boneless chuck short ribs. Frequently sold in 3—pound packs, the result is a delicious variant with less meat but a faster cook time — and who doesn’t love that?
- Fairly recent beef development
- Based off beef chuck short ribs
- Less meat, meaning faster cook time
- For that daring “exposed ribs” look
Now that we’ve covered the different cuts and variations of beef ribs, it’s time start planning your next backyard barbecue or tailgate meal – featuring beef ribs of course!
Korean Short Rib Tacos with Kogi Sauce & Pickled Cucumbers
3 pounds flanken-style beef short ribs
1 large head butter lettuce, leaves separated
12 flour tortillas
1/2 cup fresh cilantro leaves
Marinade:
6 garlic cloves
1 granny smith apple, about 8 ounces, cored and cut into quarters
1 yellow onion, about 6 ounces, cut into quarters
1 piece fresh ginger, about 2 inches long, peeled and coarsely chopped
1 cup soy sauce
1/2 cup packed light brown sugar
1/4 cup Asian rice wine or sherry
2 tablespoons toasted sesame oil
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cayenne pepper
Pickled Cucumbers:
1 English cucumber, about 12 ounces, very thinly sliced
1 red jalapeño chile pepper, finely chopped
2 tablespoons unseasoned rice vinegar
1/2 teaspoon granulated sugar
Kogi Sauce (see headnote*):
1/4 cup gochujang (korean fermented hot pepper paste)
1/4 cup soy sauce
3 tablespoons granulated sugar
1 tablespoon toasted sesame oil
2 teaspoons unseasoned rice vinegar
In a food processor combine the garlic, apple, onion and ginger and process until finely chopped. Add the remaining marinade ingredients and process until pureed and well blended. Place the short ribs in a large, re-sealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 24 hours, turning the bag occasionally. Allow the ribs to stand at room temperature for 30 minutes before grilling.
In a medium bowl combine the pickled cucumber ingredients and stir to combine. Let stand at room temperature for 1 hour.
If you are using gochujang, whisk the kogi sauce ingredients.
Prepare the grill for direct cooking over high heat (450° to 550°F).
Remove the ribs from the bag and discard the marinade. Grill the ribs over direct high heat, with the lid closed, until charred, caramelized and cooked to medium rare, 4 to 6 minutes (depending on the thickness of the ribs), turning once. Remove from the grill and let rest for 3 to 5 minutes. Remove the bones and cut the meat crosswise into thin slices.
Arrange a lettuce leaf on a tortilla. Top with meat, pickled cucumbers, kogi sauce (or Sriracha) and cilantro. Roll up and eat.