What is ribs made out of

When marinated to perfection, the slab should come out completely smothered in barbecue sauce. It will be necessary that you are well equipped with more than just one paper towel sheet. There are plenty of alternative dry rub seasonings, such as black pepper and brown sugar , that can be used to coat the slab.

When crafting any marinade or spice rub , it is recommended that you add in kosher salt for prime taste. Louis-style spare ribs are the meatier ribs cut from the belly of the hog after the belly is removed. They are usually trimmed down by cutting away the hard breastbone and chewy cartilage, otherwise known as connective tissue. Louis-style ribs are flatter than baby back ribs, which makes them easier to brown. There is a lot of bone but also a higher amount of fat, making them very flavorful.

If you cook beef back ribs on the grill or roast them in the oven, they will probably not be quite as tender as pork ribs prepared the same way. Short ribs need to be handled differently. Cooking short ribs like you would cook pork ribs or beef back ribs will give you a very tough piece of meat.

It will be chewy and not very flavorful. You will wonder why you spent so much money! Short ribs need to be cooked over low heat for a very long time. Braising cooking in water, in low temperatures, for long times is the best method for cooking short ribs. They can be cooked in your oven using a Dutch oven , or in a slow cooker my favorite method. If they are cooked right, short ribs could easily become your new favorite cut of beef!

So… beef ribs or pork ribs? They do taste different. Pork ribs taste like… well… pork. So if you like pork chops, this is the one for you. Beef ribs taste more like steak. Do you cook ribs at home? I used to be afraid that I would mess up ribs, and not have anything tasty for dinner. A little research, and a little practice, and now ribs both pork and beef are one of my favorite things to cook!

How will you try to cook ribs? A big thanks goes out to the folks at Dewig Meats. The owners and staff there went out of their way to answer all my questions about ribs. After Andy Baraghani professed his love for fattier, more flavorful St. And if you want to feed the same number of people with baby back instead of St. Sticky-Sweet Five-Spice Pork Ribs Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

The country-style ribs are less specific than the 2 types of ribs just discussed, which means there are a few cuts of pork that tend to be sold as country-style ribs.

Officially, country-style ribs are pork rib chops taken from the front end of the loin near the shoulder. They feature a narrow portion of rib bone, with the attached meat, along with a narrow portion of feather bone which is technically part of the backbone with the meat attached. Sometimes country-style ribs are taken from the Boston butt rather than the loin, in which case they consist of cross-sections of the shoulder blade bone.

And once in a while, you'll see sections from all the way down at the sirloin end of the loin labeled country-style ribs. Note that boneless country-style ribs are simply long strips of loin muscle along with the meat from between the rib bones. As with pork back ribs, beef back ribs come from the upper part of the carcass and indeed the ribs in question are the ones in bone-in ribeye steaks and whole rib roasts aka prime rib.

And in theory, this would mean that beef back ribs are generally meaty, flavorful, and highly desirable. In practice, however, if you've ever had beef back ribs you know that they are mostly bone and fat with a bit of cartilage and a tiny bit of meat, and probably drenched in BBQ sauce to conceal this fact. The reason for this is that meatpackers and butchers aim to leave as little meat on the beef ribs as possible because beef ribeye and prime rib are among the most profitable cuts of beef per pound.

Moreover, since beef ribs are less popular overall compared with other cuts that come from the rib primal, the intercostal meat from between the ribs usually ends up as ground beef. Just as pork spare ribs come from the lower part of the ribcage, where it meets the sternum, so do beef short ribs. And likewise, these ribs are tough and heavy with connective tissue. Unlike beef back ribs, beef short ribs are generally quite meaty, since, at least from an economic standpoint, there's no real reason for using that meat in any other way.

The reason they're called short ribs is that they're generally cut much shorter, proportionally, than pork spare ribs—3 to 4 inches long in most cases, and sometimes even shorter, which of course is because the beef carcass is so much more massive than pork, and cutting them any longer would make them unmanageable.