If you’re wondering how many ribs there are in a rack, you’ve come to the right place.

In this article, I will explore how many ribs there are in a rack, as well as some key information on cooking ribs and what to serve with ribs.

So, next time you’re hosting a BBQ, you’ve got plenty of inspiration and know how many racks to buy to satisfy your guests.

Let’s get into it.

How Many Ribs In A Rack?

Racks of ribs are often sold at butcher shops and supermarkets. They come in various sizes, and the number of ribs in a rack varies depending on the animal that the rack comes from and what kind of rack you’re buying.

So, let’s take a closer look at different animals and how many ribs there are per rack.

• Pork – A rack of pork ribs typically contains 10 to 13 ribs.
• Beef – A rack of beef fibs contains 9 to 12 ribs. However, this is dependent on how the rack has been chopped by the butcher.
• Lamb – A rack of lamb contains 6 to 8 ribs. If you want to serve a whole rack, you’ll need to cut off some meat.

How Many Ribs Should You Buy For Your BBQ?

You may be wondering how many ribs you should buy for your BBQ. The answer depends on the number of guests that you’re cooking for, and the type of rack you go for.

Typically speaking, a good rule of thumb to follow is to ensure that you offer 3 to 4 ribs per portion, especially if you’re serving a variety of different dishes at your BBQ.

When it comes to serving baby back ribs, make sure you buy 5 to 6 ribs per portion, as they are smaller than spare ribs.

Hopefully this gives you a better idea of how many racks you will need to purchase to cater for your group of guests.

What Are Spare Ribs?

Spare ribs come from the belly of the pig, just below where bacon is cut.

They tend to be meatier than baby back ribs and have an extra vertebra in every rib.

So, how long do you cook spare ribs?

When smoking spare ribs at 225 degrees Fahrenheit, the ribs will need around 3 hours of cooking without being wrapped up in foil.

When the ribs reach the 3-hour mark, you will then want to wrap them in foil and cook them for another 2 hours. In total, then, you will be cooking your ribs for around 5 hours.

However, it’s important to note that the internal temperature of your spare ribs is a much more accurate way of determining when your ribs are done.

Bearing this in mind, you will want to take these timings with a pinch of salt and make sure that you are regularly checking the internal temperature of your ribs.

What Are Baby Back Ribs?

Baby back ribs are found in the loin area of a pig and tend to have less meat on them when compared to spare ribs.

A rack of baby back ribs contains 10 to 13 ribs, which is typically enough to feed 1 to 2 people, depending on the appetite of the people you’re serving.

So, how long do baby rack ribs take to cook? The average baby back ribs will take around three hours and 15 minutes to cook.

You will yield better results if you ensure that the internal temperature of your smoker is at an even 225 degrees Fahrenheit for the duration of the cook, and ensure that the door is kept shut the entire time.

Again, the internal temperature is a better way of accurately determining when your ribs are ready.

So, make sure that you only use these timings as a general rule, and be prepared to adjust the cooking time in conjunction with the internal temperature.

This will help to prevent you under or overcooking your baby back ribs!

How Many Ribs Are There In A Half Rack?

A half rack contains six to eight ribs. It’s also known as a quarter rack. This means that it contains four ribs per side.

A half rack of ribs typically contains 6 to 8 ribs, and each one is around an inch in width.

Half racks are usually served as an appetizer or as a side alongside other items, such as burgers, sandwiches, as well as salads for a lighter lunch.

A half rack of ribs is generally considered an easier and more conservative option when you’re not sure if you can finish a whole rack.

How Many Ribs Are There In A Cheater Rack?

A cheater rack typically contains four or five ribs. So, what is a cheater rack?

If a rack contains fewer than 10 bones, butchers call them “cheater racks”. This is often the result of a full rack being damaged in some way.

While this name can carry negative connotations, meat is sold by the pound. So although they’re shorter racks, you still get the same value for money.

Cheater racks are great for people wanting to dip their toes into the rib world, but who aren’t quite ready to commit to eating a whole rack.

How Do You Tell When Your Ribs Are Safe To Eat?

The easiest way to tell whether your ribs are safe to eat is to measure the internal temperature with a reliable meat thermometer.

Different meats often need to be cooked to different internal temperatures for safety. So, for this example, let’s talk about how you can tell if pork ribs are done.

The USDA recommends that you cook pork ribs until they reach an internal temperature of 145 degrees Fahrenheit at a minimum. This is important to help reduce the risk of food poisoning when you eat the ribs.

Can You Overcook Ribs?

The short answer to this question is yes! There is a common misconception that it’s not possible to overcook ribs.

However, any BBQ enthusiasts know that there is absolutely no truth in this, and it is very possible to overcook them if you’re not careful.

To prevent overcooking your ribs, you need to be able to spot when they are cooked to perfection. So, how can you tell when your ribs are ready to be served?

You cannot underestimate how important it is to get the cooking time right for your ribs. Ribs being safe to eat and ready to eat are two entirely separate things.

This comes down to the fact that, while pork ribs are safe to eat when they reach an internal temperature of 145 degrees, the pork rib meat won’t yet be tender. Instead, the meat will be tough and rubbery, and won’t be an enjoyable eating experience.

Ribs are a tough meat that need the necessary time to be able to render and tenderize in your grill or smoker, and this should never be overlooked.

Giving them the necessary time to cook is the difference between rib meat that is tough and chewy despite being safe to eat, or rib meat that is tender and melts in the mouth as you eat it.

So, when are pork ribs ready to be served? Generally speaking, your pork ribs won’t be ready to be served until they reach an internal temperature of 195 degrees Fahrenheit.

Once your ribs have reached this temperature, the fat in the ribs will have rendered and broken down to create beautifully tender and flavorful ribs.

If the meat can be easily pulled from the bones when the meat has reached an internal temperature of 195 degrees Fahrenheit, then your ribs are ready to be pulled off the grill or smoker.

That being said, if the meat still seems firm to the bone, or you aren’t able to see any bones peaking out, then allow your ribs to cook for a little while longer. Allow them to reach the internal temperature of 203 degrees Fahrenheit and then serve them up!

It’s important to note that you will need to use a temperature probe in the right way when measuring the internal temperature of your probe.

This is crucial, because, if the temperature probe is too close to the bone of the ribs, it will give a false reading. This means that you could end up removing your ribs from the grill far too early!

Can Ribs Be Cooked In An Oven?

Yes, ribs can absolutely be cooked in an oven. While it’s ideal to cook ribs in a smoker or a grill for that iconic smoky flavor that we all know and love, this doesn’t mean that the oven doesn’t work.

Bearing this in mind, if you don’t have an outdoor grill or smoker, not all hope is lost. You can still cook delicious ribs from the comfort of your home just as easily.

When using an oven to cook your ribs, the same principle applies to determine when your ribs are done. So, you will want to make sure that you get your hands on a good quality meat thermometer to be able to tell when the meat is ready to be served.

What Should You Serve With Ribs At A BBQ?

What you serve with your ribs at a BBQ is up to you! However, if you’re struggling for inspiration for side dishes, the good news is that there are a variety of foods that go perfectly with ribs.

Side dishes that go well with ribs include but are not limited to:

Coleslaw

There’s nothing quite like a pile of creamy, hearty coleslaw to go perfectly next to rich and sticky ribs.

To make it even more special, you can try making your own homemade coleslaw!

Salad

Ribs are a fairly hearty and rich dish, so why not freshen things up with a yummy side salad?

You can add whatever fresh veggies you want, including lettuce, tomato, cucumber, and a delicious homemade salad dressing to make it more appealing to the masses!

Potato Salad

Potato salad is another great side dish to offer at your BBQ. Creamy and delicious, it’s a BBQ classic that is bound to please plenty of your guests.

The great thing about potato salad is that, like coleslaw, it can be prepared ahead of time and kept in the refrigerator until you’re ready to serve.

Corn On The Cob

It doesn’t get much more traditional than corn on the cob at a BBQ. Sweet, crunchy, and delicious, you can’t go wrong with corn!

Why not try adding melted butter over your corn on the cob for a super indulgent side dish.

Macaroni Cheese

Cheesy and delicious, and a crowd pleaser with the kids, macaroni cheese is another ideal side dish for ribs.

A great thing about macaroni cheese is that it is super hearty, meaning your guests are sure to feel full even if you limit the ribs that they have on their plate.

After all, a sign of a successful BBQ are guests with full and satisfied tummies!

Sweet Potato Fries

If you want sweet on top of sweet, then sweet potato fries are sure to go brilliantly with your sticky, sweet BBQ ribs.

They’re not only a great alternative to regular fries, but they also take no time at all to cook either in the oven, air-fryer, or fryer. Make your own or buy them pre-packed from the store.

What’s not to love?

In Summary

The number of ribs in a rack depends on the type of rack and the animal that the rack of ribs comes from.

I hope this article has given you a better idea of how many ribs you will need to cook for the guests at your BBQ, as well as provided you with inspiration on what to serve with your ribs!

Good luck cooking your rack of ribs to perfection!

The post How Many Ribs In A Rack? appeared first on Own The Grill.

When you’re the one on cooking duty, you want to make sure you use the best wood for smoking ribs!

In fact, using the wrong types of wood can affect your flavor and possibly affect the flavor of your ribs negatively.  In this post, we’ll give you a complete overview of the best wood for smoking ribs, along with which woods to avoid when smoking ribs.

Best Wood For Smoking Ribs

I like to “rank” the best wood for smoking ribs to put them into tiers.  Flavor is subjective by nature, but there are some types of wood that will objectively be a better fit for smoking ribs.

The woods in each tier are comparable to one another and equally as effective as one another at smoking ribs.  You just may prefer one flavor to another within that tier as your personal preference.

Tier 1: Use These Any Time (Beef or Pork Ribs)

Hickory

When it comes to ribs, or any flavor rich meat for that matter, hickory is a fantastic choice.  Hickory is most commonly found in southern and midwestern states.  Flavor wise, it gives sweet and savory notes – some say that hickory flavoring reminds them of bacon.

One thing to keep in mind with hickory is that the smoke hickory wood produces is pretty strong.  When it comes to ribs, that’s a good thing but you most definitely need to be careful to not use too much wood when you smoke, or you’ll risk over doing it and ending up with bitter ribs.

Over time, you’ll figure out that perfect amount of hickory to use for your ribs.

Hickory is also a great wood to combine with other types of woods, which makes it a good type of wood to have on hand.  It’s very popular to mix hickory wood with cherry or apple wood, for example. It’s also a great choice for other popular types of BBQ like brisket.

Most Versatile BBQ Wood

Smoak Firewood Hickory Cooking Wood Logs

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Mesquite

Mesquite is the strongest type of wood for smoking and gives off an earthy flavor that just feels right for BBQ and ribs.  If used incorrectly, you’re sure to have harsh and bitter results.  But if used properly, you can achieve perfection with the smoky flavor of your ribs.

The thing to keep in mind with mesquite is that a little bit goes a long way.  If you are just getting started out, err on the side of caution on your first try and slowly add more wood until you find the perfect balance.

Mesquite is an oily wood that burns extremely hot – both of which contribute to the strong smoky flavor that it will lead to.  It’s also a great candidate for blending with a lighter wood to soften the harshness of the flavor.

Oak

Oak is a stronger wood than cherry or apple, but on the lighter end of the spectrum when compared to hickory or mesquite.  It’s quite versatile and works with just about any meat which makes it great to have on hand in addition to being one of the top choices for smoking ribs.

It’s also versatile in the sense that it’s a great blending wood, and if you like the flavor of a lighter fruitwood this could be a great option to not completely overpower that flavor.

What the Pros Use

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Tier 2: Also Very Good for Smoking Ribs (Better For Pork Ribs)

Apple

Apple is a fruitwood and on the milder side, with a subtly sweet flavor that actually works quite well with ribs.  For some, the apple smoke flavor doesn’t quite hold up enough to the flavors in your ribs, but for me they certainly do and create a unique and complex flavor profile.

One thing to note about apple is that it is a slow burner so it takes a while for the smoke to absorb into your ribs.  Plan on smoking for at least a couple of hours to properly incorporate apple into your rib dinner!

Apple is also a great wood to have on hand because it’s an ideal choice for poultry, lighter beef, pork (especially ham), game birds, lamb and seafood.  Truly an all-purpose wood that is also a great choice to blend with hickory.

Cherry

Cherry is another one of the best fruitwoods for smoking ribs and is similar to apple in that its flavor is sweet and mild.  Personally I think it’s a great wood for ribs on its own but you can achieve some incredibly rich and complex flavors by blending cherry with hickory, oak, or pecan.

One very cool thing about cherry is that it will give your ribs a restaurant like, rich mahogany color on the finish.  If you use cherry to smoke your ribs and do it right, you’ll look like a pro in front of your family and friends.

Pecan

So as it turns out, pecan is part of the Hickory family – so it shares a lot of qualities with Hickory.  Even though it’s a strong wood, the nice thing about pecan is that it falls firmly between hickory and fruitwood in terms of flavor strength.

With that being said, too much pecan will definitely lead you to bitter results.  At the end of the day, it’s a smoke with strong flavor (which is why it’s one of the best woods for smoking ribs), so you should be careful to not overdo it.

Tier 3: Probably Best In a Blend Or As a Compliment

Peach

Peach is a fruitwood that has a very light, sweet flavor and works very well with pork.  It’s also a nice blending additive if you want to experiment with different types of flavors and change your results subtly.

Peachwood for smoking is rarer to find and more prominent in some regions of the country than others, so if you come across a bag don’t be afraid to snag one and try out the flavor.

Pear

Pear is very similar to peach in a lot of ways.  It’s smoky flavor profile is light and sweet, and it also works well with the same kinds of meats as peach.  Pear is a great blending wood so don’t be afraid to experiment with pear when blending to see what kind of results you get.

Maple

Maple isn’t typically the first choice for smoking ribs because it’s lighter and has a light, sweet flavor.  The good news about that is that the maple smoke flavor is not overpowering at all, and it actually pairs fantastically with a sweet BBQ sauce.

Tier 4: Don’t Use These

Here is a list of woods that you could use for smoking ribs, but we just don’t recommend them because the other woods we just listed are superior:

• Grapevine
• Mulberry
• Olive
• Western Red Cedar (Untreated with chemicals)

And here is a list of woods you should never use under any circumstances because they’ll either ruin your food or cause harmful toxins to enter your ribs or both.

• Cedar
• Cypress
• Elm
• Eucalyptus
• Fir
• Pine
• Redwood
• Sycamore

Chips, Chunks, or Pellets?

This part comes down to the type of smoker you are using.

It’s probably best to use chunks if you’re working with a traditional offset smoker, chips for an electric smoker, and wood pellets if you’re smoking ribs on a pellet smoker.

Chips and chunks can also be used in tandem with charcoal if you have a kamado grill or a charcoal smoker!

Frequently Asked Questions

Is Hickory or Mesquite Better for Ribs?

Both are great choices for ribs. Hickory imparts a stronger and more prominent hearty flavor and is popularly used in Southern barbeques. Mesquite, on the other hand, imparts a bold, earthy flavor that is perfect for ribs due to the smokey flavor that it creates.

It is worth noting that mesquite can be quite intense and because of this, some may find that it overpowers the flavors of the ribs. Should you decide to opt for Mesquite, remember to be cautious with the amount that you use.

Deciding whether hickory or mesquite is better for ribs is a matter of personal preference. Mesquite tends to burn fast whilst Hickory burns slower and it’s easier to over smoke your meat when using mesquite.

If you prefer your ribs to have a strong taste you may wish to use mesquite. If you prefer your ribs to have a hearty and slightly nutty flavor, you may wish to use hickory wood.

Is Applewood Good for Smoking Ribs?

Applewood is milder than many other kinds of smoking woods. As such, it will impart a subtly sweet and fruity flavor to your food as it cooks. It complements lighter foods particularly well as it isn’t too overpowering.

Whilst the flavors of this fruitwood work quite well with ribs, some may find that the taste is a little too subtle and intense for their ribs. Despite this, it complements an assortment of other meats and foods particularly well. For example, it is an ideal choice for poultry, beef, lamb, fish, and pork.

How Many Chunks of Wood Do You Need to Smoke Ribs?

The number of chunks that you require to smoke ribs depends on the smoker that you are using. Some use wood as their primary heat source whilst others do not.

If your smoker does not solely depend on the use of wood, you will likely find 2 to 4 chunks of wood sufficient when smoking your food. Of course, when using another type of wood such as wood chunks, you will need to add around 10 to 12 ounces to your smoker.

When determining how much wood you require, you must also evaluate the size of the chunks that you are likely to use. For prolonged burning, you will require larger chunks of wood, as they will last longer. You may also need to replenish the wood chunks as they burn if you are cooking for multiple people over a prolonged period.

Can You Use Too Much Wood When Smoking Meat?

When cooking on your smoker, many people make the easy mistake of adding too much wood. This is then worsened when the vents are closed because they will retain more internal heat. You will likely find that your meat is then no longer suitable for serving.

One of the most obvious signs that you have added too much weight can be identified through the appearance of white smoke. Whilst you should expect your smoker to release a small amount of smoke as it cooks your food, if it becomes rather excessive, you should reduce the frequency in which you are adding it.

You will also be able to tell if you have used too much wood when smoking your meat because it is likely to have hindered the taste.

If you bite into it, only to find that the taste of smoke overpowers the flavors of the meat itself and it doesn’t taste the same as it normally would, then you have likely added too much wood which has then caused it to over smoke

Best Wood For Smoking Ribs – Wrap Up

I hope this guide has been a helpful starting point for you on your journey to delicious ribs!  Mastering the use of wood fired smoke in ribs is bar none one of the best skills you can learn as a grill master.  It will lead to unbelievably delicious results.  Let us know which ones you ended up trying!  And don’t be afraid to check out our other rib resources here:

• Baby back vs St. Louis ribs
• How to reheat leftover ribs
• How to grill ribs

And don’t be afraid to mix things up and experiment with different flavors and blends!  Just because somebody thinks a certain type of wood is better than another for smoking ribs doesn’t mean your taste buds will agree.  Everybody is different, so it might take a few go at it to figure out which wood you like best with your ribs.

The post Best Wood for Smoking Ribs – [Our Top 9 Favorite Types] appeared first on Own The Grill.

No matter whether you’re the one doing the cooking or you’re the one doing the eating, ribs are a classic and delicious type of BBQ and one of the best types of meat you can smoke.

Odds are however that you’ve only been exposed to very few types of ribs.  Specifically, when most people hear ribs they think of baby back pork ribs – which are definitely a tasty choice and a great option for easy smoking.

While baby back ribs are the most popular and widely available choice, there are many other different types ribs to choose from for your next cookout!

In this post, we’ve rounded up all of the different types of ribs to help increase your knowledge on what’s out there.  By the end, you’ll have a great idea of all of the different types and how you can prepare them.

Different Types of Ribs for BBQ

Here’s our list of all of the types of ribs you can eat!  This is by no means an exhaustive list, as I’m sure there are some exotic rib types out there which don’t appear here.  However, most everything you would find at your local grocer, butcher, or restaurant is listed below.

Types of Pork Ribs

The folks over at amazingribs.com have created a fantastic visualization below for all of the different pork cuts that are out there.  Essentially, pork ribs are most often divided into four different popular cuts:

• Baby back ribs
• Spareribs
• St. Louis cut ribs
• Rib tips

Baby Back Ribs

Baby back ribs also go by a few other names – you may hear to them referred to as back ribs, loin back ribs, or Canadian back ribs depending on where you live.

The name “baby back” comes from the fact that these ribs are shorter than spare ribs – and they also are found closest to the spine of the animal as you can see from the diagram above.  Baby back ribs are the leanest and most tender of pork ribs, and are nestled beneath the loin muscle.

A full slab of baby back ribs typically has about 11 to 13 bones.  One end of the rack has longer bones, up to about 6 inches long, and the bones get smaller in length until they reach the short end where the bones are about 3 inches long.  Each bone is slightly curved near one of the tips, which is the side where the ribs met the backbone.

If your butcher does a good job, there will often be about a half inch of delicious, tender loin meat on the top side of the rib rack.

A typical rack of baby back ribs weighs anywhere between 2 and 3 pounds.  About half of that weight, maybe a little bit more, can be attributed to the bones.  For most adults, a rack of baby back ribs is enough to feed 2 people – but I’ve definitely seen hungry people take a full rack down on their own.

Where to Find Baby Back Ribs

Since baby back ribs are one of the most popular types of ribs, you can find them just about anywhere.  Most grocers will have them available in their meat section, and butchers or specialty stores will certainly have them too.

Pork Spareribs

Despite how the name might sound, pork spare ribs definitely aren’t expendable.  They’re also not named “spareribs” because the meat isn’t good.  Most often, pork spareribs are comprised of incredibly high quality meat and are actually more flavorful, complex, and rich in taste than baby back ribs.

Spareribs are cut further down the rack of ribs of a hog than baby backs are.  The spareribs run from the edge of where baby backs are cut all the way down to the breast bone.  By nature, the bones themselves of a sparerib rack are larger, and because you get proportionately less meat spareribs are cheaper on a per pound basis compared to baby backs.

Pork sparerib racks usually have 11 to 13 bones and weigh between 2.5 to 3.5 pounds.  The bones are also flatter and straighter than baby back ribs, and the meat has more fat and marbling in it, which help to make the ribs even more flavorful.

Where to Find Pork Spareribs

Similar to baby back ribs, pork spareribs are one of the most popular and common types of ribs out there.  You shouldn’t have trouble getting ahold of some at your local grocer, butcher, or specialty store.

St. Louis Style Ribs

St. Louis style ribs are actually found within the pork spare rib cut.  Simply put, St. Louis style ribs are a sparerib rack where the rib tips have been trimmed off.  The result is a neat, tidy, trimmed rack of ribs that are squared off and flat – making them an incredibly easy cut to work with.

One subtle feature of St. Louis style ribs that makes them great to me is that they’re a pretty symmetrical looking cut and therefore aesthetically pleasing to the eye.  If you’re looking for a combination of deliciousness and impressive looks, the St. Louis cut is a great choice.

These ribs feature a nice amount of marbling and fat content, so you can be sure that the end results will be tasty and full of flavor.

You can check out our complete, up and close comparison of St. Louis vs Baby Back Ribs right here.

Where to Find St. Louis Style Ribs

For the most part, these ribs are also pretty easy to get ahold of – although this trimmed up cut might be a tiny bit less common to find at a grocer in smaller towns.  Big grocers and almost all butcher shops should be well stocked with St. Louis cuts.  At a minimum, you could also buy spareribs and have your butcher cut the rib tips off.

Pork Rib Tips

There seems to be quite a bit of confusion on the internet about what exactly rib tips are.  Rib tips and riblets are not the same thing.  Riblets are a full length slab that has been cleaved so that the bones are shorter or smaller than normal.

Rib tips on the other hand are strips that have been cut off of the end of spareribs.  Spare ribs are chewy and fairly tough, and rarely if ever served as a main course.  In fact, many butchers find alternate uses for them – most commonly as a component for sausage.

Types of Beef Ribs

When people hear BBQ ribs, pork is most often what comes to mind.  However, if you’ve limited your horizons to only pork ribs then you’re selling yourself short.  Beef ribs are packed with incredible flavor and when prepared properly, can be fall off the bone tender.

One important thing to note with beef ribs: the cage of a steer is pretty darn big.  In fact, the length of a rib bone measured from the backbone to the breastbone can be as long as 3 feet!  With that in mind, it’s very important to understand where exactly your beef is coming from as beef ribs vary quite a bit depending on where you get them from.

Beef Back Ribs

Beef back ribs are very popular in some BBQ cultures and are commonly referred to as dinosaur ribs because of their massive size.  These ribs are actually the leftover bones from the prime rib roast section of the animal.

Prime rib is an expensive cut of beef, and your butcher knows it.  Because of this, they err very much on the side of cutting a generous prime rib section and leave a relatively smaller amount of beef on the bones for back ribs.

It’s pretty common for back ribs to be sold with bone exposed and very little meat on top of the bones.  Most of the meat will be in the fingers between each of the bones.

It’s also not uncommon to see beef back ribs sold individually because they are so large.  The bones are often about 8 inches long and slightly curved.

Where to Find Beef Back Ribs

Beef back ribs aren’t particularly hard to find, although most grocery stores likely won’t have them in regular stock.  Butcher shops should almost always have them on hand since they also regularly prepare prime rib roast cuts.

Beef Plate Ribs

Beef plate ribs are widely regarded by BBQ pitmasters as the quintessential rib cut for over the top delicious BBQ.

The meat on a beef rib plate is on top of the bones as opposed to in the fingers.  There is typically about 1 to 2 inches of beef on top of the bones, and make some incredibly delicious BBQ thanks to a high fat content and big time beefy flavor.

Where to Find Beef Plate Ribs

You’re most likely to find beef plate ribs at a butcher shop.  It’s very rare to find them at a grocery store – and if you’re grocery store has quality short place… I’m extremely jealous.

Less Common Types of Ribs

Lamb Ribs

With lamb ribs, the most common cut you’ll find is a rack of lamb (or rib roast).  It’s essentially the same cut as a bone-in prime rib and is most often roasted.

Bona fide lamb rib slabs are also available at some butcher shops, but they don’t feature very much meat and don’t have a lot of fat either.  Not exactly a winning combination when it comes to BBQing delicious food.

Lamb riblets are cut from the bone heavy end of the lamb’s breast ribs and are a common ingredient in a few Eastern cultures.

Bison Ribs

Bison ribs are a more exotic choice, yet one of the most delicious types of ribs you could ever find yourself enjoying.

They’re pretty hard to find, but when prepared correctly are incredibly tasty.  Bison is actually a leaner and low fat alternative to beef – which makes it healthier overall without sacrificing in the flavor department.

Similar to beef, bison ribs are most commonly cut in either back rib sections or in short rib sections.

Which Type of Ribs Are Best?

Ultimately, the answer to that question is in the eye (or stomach) of the beholder.  Baby back pork ribs are probably the most widely consumed of the different types of ribs, but that by no means makes them the “best”.

If you’re just getting started on your BBQ journey, or are a beginner at using a smoker, then baby back or St. Louis style are two great types to get started with.  They are really hard to mess up, and you can cook some incredible flavor with simple ingredients and a little bit of patience.

Note: check out our post on the best wood for smoking ribs if you plan on using an offset smoker, pellet grill, kamado grill, or any other type of smoker!

Once you have some experience under your belt, it might be time to tackle beef ribs or some less common rib types like lamb or bison ribs.

Final Thoughts

We hope you found this article on the different types of ribs helpful for you – next time you are at the butcher shop you should have a much better idea of the properties of each different cut.

And the next time you have rib leftovers, check out our guide on reheating ribs to get the most out of your seconds.

Which type of ribs is your favorite?  I’d love to hear about it!  Get in touch in the comments section below.

The post What Are the Different Types of Ribs for BBQ? Beef, Pork, & More appeared first on Own The Grill.

While there are many different types of ribs you can cook, I wanted to dedicate an article specifically to comparing two of the most popular cuts of pork ribs: baby back vs St. Louis ribs.

Each of these cuts are easy to work with, and result in tasty BBQ, but there are definitely some differences to be aware of.

In this article, we’ve created a complete guide to baby back vs. St. Louis ribs.  By the end, you should know all of the similarities and differences of these two delicious rib cuts.

Baby Back vs St. Louis Ribs – Overview

For all of my visual learners out there, here’s a look at the anatomy of a pig.  Pork rib cuts all originate from the rib cage of the pig, and there are essentially 4 different styles of cuts that you’ll hear about:

• Baby back ribs
• Spareribs
• St. Louis cut ribs
• Rib tips

Baby back ribs come from the first few inches of the rib cage, where the ribs connect to the spine.  St. Louis ribs are the next cut down the rib cage from baby backs.

Since these cuts are so close in relation to each other, they definitely share some qualities – but they have their differences too in terms of flavor and texture.

Both of these rib cuts are also very common in terms of availability.  While baby back ribs are generally more popular and in demand, St. Louis style ribs are still a common cut.

You should be able to find both of these styles at your local grocer, and you’ll definitely find both of them at a butcher shop.

Baby Back Ribs

Baby back ribs come from the upper most section of the rib cage, where the ribs connect to the backbone.  This cut gets its name from the fact that the rib lengths, when cut, are shorter than those of St. Louis or sparerib cuts.  It’s also because they come from the area that is so close to the backbone.  They do NOT get their name because they come from baby pigs.

A typical slab of baby back ribs will have 11 to 13 bones.  Baby back slabs have a side where the ribs are wider and a side with shorter ribs.

Typically, the bones on the longer side are about 6 inches in length and the bones on the shorter end are about 3 inches in length, with the bones getting progressively shorter as you move from the long side to the short side.

Each bone in a baby back rib slab is slightly curved, with almost a hockey stick style shape on the side where the ribs met the backbone on the pig.

A typical slab of baby back ribs weighs about 2 to 3 pounds, about half of which is the weight of the bones.  Most times, a slab of baby backs is enough to feed 2 adults although I’ve seen some hungry gentlemen take down an entire rack in one sitting.

St. Louis Style Ribs

St. Louis ribs are the cut just south of baby back ribs on the pig’s rib cage.  It’s important to point out that a sparerib cut actually includes both the “St. Louis” section and the rib tip section.  So St. Louis style ribs are also the same thing as spareribs with the rib tips sliced off.

These cuts of ribs also have about 11 to 13 bones in them, and each bone is typically about 5 to 6 inches long.  Aesthetically, St. Louis ribs are trimmed up very tidily, so they appear quite symmetrical and are aesthetically pleasing to the eye.

The bones in St. Louis racks are typically wider and straighter compared to baby backs, with minimal to no curve in them.  This feature makes St. Louis style ribs ideal for any sort of rib recipe or preparation method that calls for the rib rack to be browned in a pan.

A typical cut also weighs between 2 to 3 pounds, with about half or more of the weight coming from the bones.

Baby Back vs St. Louis Ribs – Flavor

At the end of the day, these two cuts come from the same animal and are close in proximity to each other – so the flavors found in each naturally share a lot of similarities.  However, there are a few marked differences between the two.

Baby back ribs are more tender and less meaty between baby back vs St. Louis ribs.  It’s because the cut comes from a place very near to the loin section of the pig.  In fact, many cuts of baby back ribs will feature a half inch or so section of loin meat on the top the rack for a little bit of extra flavor and tenderness.

On the other hand, St. Louis style ribs are a little tougher and meatier, but feature generous amounts of fat and marbling.  Because of that, a properly prepared rack of St. Louis style ribs has the potential for some spectacular flavor.

How to Prepare Baby Back vs St. Louis Ribs

Baby back and St. Louis pork ribs are most often prepared on a smoker, where smokey wood flavor can be added to your ribs to enhance their tastiness.

Cooking ribs low and slow on a smoker allows for the fat to render and the meat to tenderize over time.  You can also cook ribs in the oven if you don’t own a smoker!

Since baby back ribs are more tender by nature, you can get away with cooking them on higher temperatures for shorter periods of time compared to St. Louis.  And since St. Louis cuts are a little tougher, it’s best to cook them on a lower temperature for a longer period of time to allow the meat to completely tenderize and achieve those fall off the bone results we all love.

As far as seasonings go, there’s not a ton of difference in terms of which is best for baby back vs St. Louis ribs.  You can use your favorite BBQ rub to season your ribs, or keep things simple and just rub with a generous amount of kosher salt and fresh ground pepper.  From there, you can combine with your favorite BBQ sauce for dipping.

As mentioned before, St. Louis ribs are a little bit more versatile in the sense that you have the option to brown them in a pan.  Since the bones are so straight and the slab is symmetrical, you get an even surface contact with the pan for an even browning.  Since baby back ribs are curved, it’s almost impossible to properly and safely brown them in a pan.

The bottom line?  Baby back ribs are more tender, yet a little less flavorful.  They also take less time to cook on average – and you can get away with grilling these ribs.  St. Louis ribs are a little tougher and need more love on the smoker – but have more flavor, and need a little bit more cooking time to achieve tender and juicy results.

Note – check out our article on the best wood for smoking ribs next for ideas on which type of wood you should use to prepare your ribs.

Frequently Asked Questions

What’s Better, St Louis Ribs or Baby Back?

This all comes down to personal preference. St Louis-style ribs tend to be meatier than the baby back versions. The belly of the pig is cut out, and then the ribs are cut from the belly area. They are then trimmed down so that the cartilage and breastbone are removed.

They are relatively flat which makes them easier to brown during the cooking process. This marbling of fat also provides a richer and more intense flavor profile.

Baby back ribs come from the meeting point of the spine and ribs of the pig. They are cut out after the loin has been separated from the carcass. They are referred to as baby back ribs as they are shorter than spare ribs. They tend to range in length from around 3 to 6 inches.

Why are Baby Back Ribs More Expensive?

The main reason that baby back ribs are so expensive is that they are in high demand. Everyone wants a little bit of the rib rack, and there are just fewer baby back ribs to go around.

Baby back ribs are tender and lean. They are also smaller than spare ribs. A rack of baby back ribs tends to contain between 11 and 13 ribs, about enough to satiate one person. In comparison, a rack of spare ribs can satisfy 2 people.

What are the Meatiest Ribs?

The meatiest type of ribs is country-style pork ribs. These are taken from the loin of the pig, or near to the shoulder of the animal. They tend to be slightly tougher than other ribs and are best when you cook them slowly for a long time, over low heat. This area is the same place the meat for carnitas and pulled pork comes from.

These ribs have the highest ratio of meat to bone. They are commonly eaten using a knife and fork instead of your hands. You can also purchase boneless country-style ribs.

These are long sections of the muscles found in the loin, along with the intercostal meat. They typically do not contain cartilage, meaning that you get a lot more meat for your money.

It is recommended that you cook these ribs in a smoker, oven, or crockpot for the best results. In an oven, they are likely to take around 3 hours to cook properly. They are cheap to purchase and super easy to cook.

You can often purchase country-style ribs for as little as $2 per pound. They are marbled with a lot of fat, which helps to keep the ribs moist and succulent throughout the long cooking process.

What Type of Ribs is the Most Tender?

Baby back ribs are the most tender, which partially explains their higher price point. There are ways to improve the tenderness through the cooking process.

The first thing that you need to do is cook the ribs slowly over low heat. This helps to lock in the moisture and keep the meat tender. The best way to do this is at a temperature of 275 degrees Fahrenheit for between 2 and 2 and a half hours.

Some people may tell you that it is a good idea to boil your ribs before cooking them. They say that this enhances the moisture content but all it will really achieve is a loss of flavor.

It is a good idea to seal your ribs in an aluminum foil package when you are cooking them. This traps the moisture inside and keeps the meat tender and juicy. You should season the ribs well before cooking.

Final Thoughts

I hope this article has helped to clear up the air about the similarities and differences of baby back vs St. Louis ribs.  At the end of the day, both of these pork cuts make some incredibly delicious BBQ – you’ll likely have leftover ribs to reheat for later!  However they are different enough you might definitely prefer one style over the other.

So the next time you are at the grocery store or your local butcher, pick up a rack of each and cook them side by side to taste the difference!  You’ll learn a lot by tasting and feeling the difference between the two cuts all at once.

The post Baby Back vs St. Louis Ribs – What’s the Difference? appeared first on Own The Grill.

In terms of how to best prepare a rack of ribs – well, conventional BBQ wisdom is that ribs should always be cooked low and slow on a smoker.  But that’s not the only way to enjoy this all American classic.

As it turns out, cooking ribs on the grill is a perfectly viable and easy way to get the job done as long as you know what to do and how long to grill ribs.

So if you were asking yourself “how long do you grill ribs?”, you’ve come to the right place.  In this article, we’ve created a complete guide to grilling ribs for legendary results.  By the end, you’ll be well on your way to BBQ glory!

A Couple of Quick Notes

Hot and Fast or Low and Slow?

How long your ribs stay on the grill largely depends on how hot your grill is running. The hotter your grill runs, the less time you spend cooking.

The tradeoff is that the shorter your ribs cook at higher heat, the less tender your end results will be. That’s why we typically recommend that you take it low and slow with grilled ribs.

Below when we discuss how long to grill each type of ribs, we’ll highlight a hot and fast cooking time compared to a low and slow option.

What Type of Ribs?

The first thing that comes to mind for many when they think of ribs is classic pork baby back ribs.

While these are an incredibly popular option, there are actually quite a few more types of ribs out there to choose from.  And which type of ribs you’re cooking can make a pretty big difference on how long you should grill ribs.

Compare pork baby back vs St. Louis style ribs for example.  Each come from a pig and are actually cut right next to each other on the rib cage.  But baby back ribs are markedly more tender and therefore require less time in the heat, reducing the required cooking time for a rack by as much as an hour.

You’ll also notice below that there’s a fairly wide range of time we recommend for how long to grill ribs.  The reason is because there can be a little bit of variance in size between rib slabs, and not all rib slabs are created equal.  Bigger slabs will require a longer time on the grill than smaller ones.

Patience Is Key

One more note before we touch on specifics in terms of how long to grill ribs.  Any cut of BBQ isn’t going to be the type of food that you can just throw in the microwave like it’s a bowl of ramen noodles.

For ribs, a little bit of time and patience is going to be crucial to a successful cook.  You’ll also need to pay attention to them and be able to check on progress every so often while they’re on the grill.

If you aren’t careful, you run the risk of under cooking or over cooking your ribs.  Under cooking ribs leads to food with a tough and chewy texture.  Nobody wants that.

Over cooking ribs on the other hand leads to meat falling off the bone when you pick them up, especially if you are spritzing often.  While “fall off the bone” might sound catchy, that’s not exactly what we’re looking for when it comes to cooking ribs.

There’s definitely a sweet spot when it comes to cooking a rack of ribs.  The goal is to cook a tender rib that can be picked up by the bone and eaten with your hands.  Achieving that perfect balance of tenderness and flavor on the grill simply requires a little bit of time and patience.

Tip: Use a Two Zone Grilling Set Up

You want to use a two zone grilling set up when grilling ribs, essentially turning your grill into a convection side cooker where your food is cooked with indirect heat.

Indirect heat cooking will lead to even, tender, and tasty results when it comes to low and slow cooking on a grill.  Using direct heat will mean that you run the risk of over cooking the outer layer of your ribs before the inside has had a chance to properly cook.  The end result of that would be a charred outside and a tough, chewy inside.

You can read more about indirect heat grilling here, but essentially you should turn on the burners on only one side of your grill, and place your food on the other side of the grill (the indirect side) to cook.

How Long To Grill Ribs?

Here’s a quick reference guide for how long to grill a few of the most common types of ribs.  For each type, we’ll give guidelines on how long to cook the fast way (higher temperature) or the slow way (lower temperature).

Remember, it’s generally best for your end results to go with the lower temperature and longer time option.  Personally, I would never cook ribs “fast” as I believe far superior results can be achieved by doing things the low and slow way.  But sometimes life happens and we get into a hurry before dinner time.

It’s also worth noting that these guidelines for how long to cook ribs are only general rules of thumb.  What you’re really trying to do is cook your ribs until they reach an internal temperature of 203°F (measure using a probe thermometer), which is the optimal time to take your ribs off of the cooker.  More on this in a moment.

The longer you cook (and the lower the temperature), the more time your meat has for fat to render and connective tissue to break down – which leads to the mouthwatering and tender results we’re after.

How Long to Grill Baby Back Ribs

Baby back ribs are cut from the loin section of a pig, and come from the part of the rib cage that connects to the backbone of the pig.  If you’re lucky, your butcher might have even left an inch or so of tender loin meat on the top side of your rib rack.

Baby backs typically come in slabs of 11 to 13 ribs and are incredibly tender and not quite as meaty as some other cuts.  Because of this, they don’t need to spend as much time on the grill or smoker to break down connective tissues and reach optimal tenderness.

The Slow Way (Ideal):

If you’ve got time on your side, set your grill’s temperature to 225°F and cook your ribs for about 4 to 5 hours, depending on the size of your slab.

The Fast Way:

If you’re looking to get baby back ribs done in a hurry, set your grill to 325°F and place your ribs on the indirect side and cook for about 1 1/4 to 1 1/2 hours.  By then, the meaty section should have shrunk back from the bone a tiny bit and the meat should have a nice tenderness to it.

How Long to Grill St. Louis Style Ribs (or Spareribs)

St. Louis style pork ribs come from the sparerib portion of the pig, which is cut just below the baby back section of the rib cage.  Spareribs have the rib tip section attached, whereas St. Louis style has the rib tip section chopped off.

This cut of ribs is naturally larger and tougher compared to baby backs, and tastes meatier and can be much more flavorful.  Since they are larger and tougher, they require a little bit more time on the grill to finish.

The Slow Way (Ideal):

For proper low and slow grill cooking, set your grill’s temperature to 225°F and place the ribs on the indirect side to cook for about 5 to 6 hours.

The Fast Way:

If you’re in a rush for St. Louis style ribs, set your grill’s temperature to 325°F and grill the ribs on the indirect side for approximately 2 to 3 hours.

How Long to Grill Beef Back Ribs

Beef back ribs come from the same section of a steer as the prime rib roast.  In case you didn’t know, prime rib is a prized cut of beef and butchers can typically get top dollar for it.  Because of this, beef back ribs typically have bone exposed and minimal meat on top of the bones.  The fingers in between each of the bones will house the meaty goodness of beef back ribs.

Beef back ribs are a tough cut of meat that requires some time on the cooker to truly tenderize.  Get it right and your BBQ ribs will be the stuff of legend.

The Slow Way (Ideal):

For low and slow cooking, set your grill’s temperature to 225°F and place the beef back ribs on the grill to cook for about 4 1/2 to 5 1/2 hours.

The Fast Way:

For low and slow cooking, set your grill’s temperature to 325°F and grill the ribs on the indirect side for approximately 2 to 2 1/2 hours.

How Long to Grill Beef Short Ribs

Beef short ribs are a prized cut of BBQ pit masters around the country.  They’re known for being high in fat and full of incredibly robust and delicious beefy flavor.

Additionally, the meat is all on top of the bones when it comes to the short rib section.  With this cut, we’ll want to cook them low and slow on the grill at 225°F.

The amount of time it takes to cook beef short ribs has more to do with the thickness of the beef layer on top of the bone.  Most cuts will have 1 to 2 inches of beef on top.

• For 1 inch thick beef: cook at 225°F for about 1 hour for medium rare results (130°F internal temperature)
• For 1 1/2 inch thick beef: cook at 225°F for about 1 1/2 hours for medium rare results (130°F internal temperature)
• For 1 inch thick beef: cook at 225°F for about 2 hours for medium rare results (130°F internal temperature)

How to Tell If Ribs Are Ready to Eat

The USDA recommends that pork and beef both be cooked to an internal temperature of 145°F to be considered done.  Many professional chefs cook beef steak cuts to only 128°F or so before they are served.

It’s important to note here the difference between “safe to eat” and finished.

Since ribs are tougher cuts of meat, they should be cooked longer and until they reach a higher internal temperature so that the connective tissues and fats have ample time to break down and render.

Ribs (and many other BBQ cuts like brisket) are generally cooked until an internal temperature of 190°F to 205°F.  Aaron Franklin, a BBQ idol of mine, recommends that you cook to an internal temperature of 203°F.

The best way to tell if ribs are ready is to measure internal temperature of your meat with a probe meat thermometer.  When measuring, make sure that the probe measures a thick section in the center of the slab.  The bones are sure to be piping hot and will throw off your temperature reading if the probe gets too close.

There are also a couple of quick checks you can do if you don’t have a thermometer handy:

Slightly Twist a Bone

Grab the tip of a bone from the middle of your slab and give it a slight twist.  You should feel the bone easily start to break from the meat, indicating that your meat is the perfect tenderness.  If the bone comes out without resistance, you might have cooked them a little too long.  If it doesn’t tear free from the bone at all, they might need to spend more time cooking.

The Bend Test

You can also pick up your slab with a pair of BBQ gloves or thongs.  The meat should just start to bend and separate off of the bone when they are perfectly finished.  Be careful to not do this test too quickly, as your slab could be ruined if all of the meat fell off of the bone onto your grill grates!

Which Type Of Grills Are Best for Grilling Ribs?

When it comes to how long to grill ribs, the type of grill doesn’t make a huge difference.  In other words, you can expect your cooking time to remain the same whether you’re using a charcoal grill, gas grill, kamado grill, or pellet grill.

That being said though, it’s more ideal to use grills that use charcoal or wood pellets as a fuel source.  Wood pellets and charcoal both smoke when ignited, and the smoke will impart delicious smokey flavor into your ribs.

Other Tips and Advice

If you’re a beginner, try baby back pork ribs first.  These are definitely the easiest cut to work with, and frankly pretty hard to mess up.  On a per pound basis, they’re also the cheapest cut of ribs so if you mess them up bad you won’t be out too much money.  After you’ve mastered baby backs, move on to a more challenging cut of pork or beef ribs.

Caramelize BBQ sauce on top in the oven after coming off the grill.  If you want to truly wow your crowd, broil a layer of BBQ sauce on top of your ribs before serving – it’s simple and quick!  Just set your oven to broil at 500°F, baste a layer of sauce on top, then broil for 3 to 4 minutes.

Use a water pan in your grill to help maintain moisture.  Ribs have a tendency to dry out, so it won’t hurt to include an aluminum foil pan filled with water inside of your grill while your ribs cook.  This will help to keep the cooking environment nice and moist.  You could also spritz apple cider or water onto your ribs every hour or so as an alternative to a water pan.

Don’t go too crazy with different seasonings.  If you cook your ribs properly, the flavor will be incredible – period.  Just use your favorite BBQ rub to prepare your ribs.  Personally I love Texas style BBQ so I only season my ribs with salt and pepper.

Plan ahead for leftovers.  A full slab of ribs is a big hunk of meat, so leftovers are likely – so plan ahead and check out our guide on how to reheat leftover ribs!

Final Thoughts

There you have it – if you came to this article asking how long to grill ribs, I hope you know the answer now!  At the end of the day, you want to make sure your ribs reach about a 203°F internal temperature, but use the above guide as a reference point for expectations of how long you should grill ribs.

Did you grill ribs recently?  How did it go?  Which type of ribs did you make?  We’d love to hear about it in the comments section below.

Looking for more ideas and grill expertise?  Check out our resource on how long to grill chicken next.

The post How Long to Grill Ribs [Tender, Tasty, Delicious Results] appeared first on Own The Grill.

This isn’t even taking into consideration the different types of ribs you might eat. You’ve probably heard of baby back ribs, pork ribs, short ribs, and more! The options are just about endless – and ribs tend to be quite filling. It’s almost a given you will have leftovers to contend with.

So how do you reheat ribs? There are several options for reheating ribs that you can use. No matter whether you’re reheating beef ribs or pork ribs, we generally prefer reheating them at a low temperature – but you can turn up the temperature if you need a quicker reheating option.

In this guide, we will walk you through all of the details you need to know for how to reheat ribs. We will discuss everything you need to know as well as a list of our favorite reheating options that you can try out for your BBQ.

The Complete Guide to Reheating Ribs

As the name might suggest, ribs come from the rib area of the animal. For the most part, when you order or eat ribs, you are probably consuming ribs from either a cow or a pig. In other words, pork or beef ribs.

Of course, there are several different types of ribs because they can come from different parts of the animal’s body or be different cuts of meat. Here are some of the most common types of ribs.

• Baby back pork ribs
• Country-style pork ribs
• St. Louis style ribs
• Pork spare ribs
• Baby back beef ribs
• Flanked ribs
• Beef short ribs

You may have heard of all of these or there might be a few names in there you’re not familiar with. Keep in mind the difference in name typically refers back to the cut of ribs. Venison ribs and lamb ribs are also types of ribs that you might hear about or even partake in.

Now, here’s what you need to know about the reheating process. No matter which of these types of ribs you are working with or how they were cooked, the reheating process is essentially the same across the board.

There are not different reheating methods because you smoked your ribs originally or because you cooked pork spare ribs as opposed to beef back ribs.  No matter which cut you have, the process for reheating is the same.

As we progress through this guide, we will share multiple options for reheating. IF there is anything to differentiate between the different types of ribs, we will let you know but you shouldn’t have to worry about it for the most part.

Top 5 Methods for Reheating Ribs

The Best Method for Reheating Ribs – In the Oven

We want to start by sharing our favorite way to reheat ribs. This process is low and somewhat slow in the oven (similar to how they would cook in the first place on a smoker). This is the best way to keep them tender and juicy and to make sure they keep their delicious flavor from when you originally made them.

This method is our top recommendation but there are some other options out there so we will be sure to also share those with you and provide you with all of your possible options for reheating ribs.

You will notice we didn’t mention adding more rub if that is how you seasoned your ribs. If you used a rub and feel as though your ribs need more of it to be served again, you can add another light layer of rub after the ribs are reheated.

There are a couple more items we want to draw your attention to. Notice that we used a low oven temperature for a slightly longer period of time. The reheating time was still only about 30 minutes, so it’s not a huge amount of time.

The higher your temperature, the more likely that you will dry your ribs out in the reheating process. The other thing is you will want to check your internal temperature. It is important for safety reasons that your ribs reach at least 145 degrees internally.

Ultimately, reheating your ribs could dry them out so don’t forget to add a little moisture back in. Whether you use just a splash of liquid of your choice (like water or apple cider) or you add some additional sauce is up to you.

This is our only oven recommendation. If you’re in a hurry and you don’t want to reheat them for 30 minutes, you are welcome to experiment with higher temperatures. However, we don’t recommend it because the quality could go downhill really fast.

Reheating Baby Back Ribs in the Oven

We do have one exception to the above steps for reheating ribs in the oven. If you are reheating baby back ribs, we recommend reducing the heat even a bit more and heating slightly longer.

These tend to be cut a bit thinner than other ribs and therefore the meat is more sensitive to heat.

Here are our recommended steps for baby back ribs in the oven:

1. Prepare your ribs by adding additional sauce or moisture to them. You can put liquid in the bottom of the pan and splash the ribs with the liquid as well.
2. Preheat the oven to 225 degrees Fahrenheit.
3. Cover the ribs directly with aluminum foil. We recommend 2 layers.
4. Bake at this temperature for about 45 minutes. Check the internal temperature to assure it reaches 145 degrees.

How to Reheat Ribs Quickly – The Hot and Fast Method

If you need a quick reheating method and you don’t want to cook your ribs for 30-45 minutes, you can broil them. This process takes more like 10-15 minutes and is quick and easy. Be careful to follow all of the steps to ensure you get good results.

Here are the steps to reheating your ribs quickly using the broiler:

1. Preheat your oven to 250 degrees, remember you will need your broiler.
2. Coat your ribs with sauce to give them as much moisture as possible.
3. Leave the ribs uncovered on a broiling pan, place them bone side up.  Heat for about 8 minutes.
4. Place the pan under the broiler for just about 3-4 minutes. You should see the sauce start to bubble.
5. Remove the pan. Turn the ribs over to the other side, bone side down.
6. Place the ribs back on the broiler and heat an additional 3-4 minutes.
7. Remove the ribs and cover them with foil. Let them rest for 5 minutes
8. Serve and enjoy.

This process is quicker than the best recommended reheating method and it works quite well. You will need to stay close and keep an eye on the ribs so you can make sure they don’t end up dry or burnt in the end.

The hardest part of this recipe might just be letting them rest when you remove them from the broiler.

As always, don’t forget to check the internal temperature and make sure that the ribs reheat to an internal temperature of 145 degrees.

How to Reheat Ribs in the Microwave

Alright, for those of you just wanting to reheat just a small portion or maybe you are at work eating leftovers, don’t worry! You can reheat ribs in the microwave.

Will they be as perfect as cooking slowly in the oven? Well, probably not. But the good news is, they will still taste pretty great. They are more likely to dry out in the microwave. The microwave zaps out just about every last drop of moisture it can find.

We are providing this reheating option for you specifically but we also want to tell you that you shouldn’t use the microwave for reheating unless it is the only feasible option available to you.

Here are the steps for reheating ribs in the microwave:

1. Place ribs in a microwave-safe dish or on a plate.
2. Spread the ribs out on the dish, leaving some space between them.
3. Spread sauce over the ribs to help keep them as moist as possible. You can cover the dish with a damp paper towel as well (this step is optional).
4. Set your microwave to medium heat. This is the most important step!
5. Heat for 3 minutes on medium heat, you can rotate them halfway through.
6. Check to see if the ribs are warm enough. If they are not warm enough, repeat the process for another 3 minutes.

It shouldn’t seem like it will really take that long to reheat ribs in the microwave but it does. Some of this is because you are reducing the heat level to medium.

Please note that if you do not reduce your heat level, you will notice when you are biting into those dry ribs.

We want to reiterate that this is not one of the best methods but it can work when it is the method most available to you.

How to Reheat Ribs on the Grill

Guess what! You can reheat your ribs on the grill if you want to. This is another really good way to reheat ribs. If you like that fresh smoked flavor or a nice grilled flavor, this is the option for you.

This option is pretty simple but it’s also challenging to pinpoint a timeframe for how long it takes. Each type of grill functions differently and heats differently. We will provide you with basic instructions and even an estimated timeframe.

Just keep in mind that you may find that you need to adjust your temperature or your cooking times slightly to get the best results. If you have never reheated ribs on the grill, you will want to keep a close eye on them while you figure out the process for your grill.

You should plan on about an hour of cooking time with these instructions but remember this could vary slightly.

Here are the steps for you:

1. Preheat your grill using a medium high temperature (about 325-350 degrees Fahrenheit).
2. While the grill is preheating, remove ribs from the fridge and let them reach room temperature.
3. Cover your ribs with sauce or moisture of some sort to help prevent them from drying out. The grill produces a very dry heat so moisture is important.
4. Wrap ribs in aluminum foil. This can be a loose wrap for the grill.
5. Reduce the grill heat to medium and place the ribs on the grill.
6. Allow the ribs to cook approximately 30 minutes. Flip the ribs over and allow them to cook an additional 30 minutes.
7. Test the internal temperature of the ribs to ensure they reach 145 degrees.

Remember that your times may have to be adjusted but this gives you a basic idea of the process and you can adjust it from here.

Side note, many people don’t know this but cooking ribs on the grill in the first place is actually a very viable way to whip up some fantastic BBQ!

How to Reheat Ribs in the Toaster Oven

We have one final reheating process for you that could come in handy when it is time to reheat your ribs. The toaster oven is a very useful tool. This option is often overlooked because it is perceived more as a toaster but it can do almost anything the oven can do, within reason.

Of course, you’ll probably be able to fit only half a rack of ribs at most in the toaster oven at any one time.

But the truth is, the toaster oven is a great tool, especially if you’re only reheating leftovers for 1 or 2 eaters. Don’t sell it short by thinking it’s just a toasting device. Try to remember that if the conventional oven can do it, the toaster oven might be able to also.

This process is fairly short and sweet. It doesn’t take quite as much time as the oven but will still take around 20 minutes to get your ribs perfectly reheated.

Here are some steps for reheating ribs in the toaster oven:

1. Preheat the toaster oven to 250 degrees Fahrenheit.
2. Layer your ribs with sauce or splash with a small amount of moisture.
3. Cover or wrap the ribs with aluminum foil and place on a baking pan.
4. Place in the toaster oven and cook for 20-30 minutes.

This timeline could vary depending on how much meat you are reheating. Check the ribs every 10 minutes and be sure to double-check the internal temperature as well.

Frequently Asked Questions

We hope that you have found this guide to reheating ribs to be a valuable resource. There are a lot of really great options so you’re bound to find something that you like in the various options provided.

We invite you to review the following question and answer section for some additional information that could be useful for you as well.

Can You Reheat Frozen Ribs?

You can take frozen ribs directly from the freezer to the oven. However, we don’t recommend reheating them like this. Frozen ribs are much harder to keep from drying out.

Here is what we recommend. If you have ribs that have been stored in the freezer, make your best efforts to plan ahead and let them thaw out. You can thaw in the fridge overnight if you remember to pull them out of the freezer.

You can also run them under cool water to help thaw them out. Some people use the defrost method on the microwave. We don’t like this method just because the microwave could dry out the meat, even just with defrosting.

The best option is to let them thaw out in the fridge for several hours and then follow our best reheating process shared above.

How Many Times Can You Reheat Ribs?

We recommend reheating ribs (and almost any food) only once. Every time you reheat or store a food, it becomes more susceptible to bacteria and also deteriorates in quality. It’s best to only reheat what you will use to avoid this issue.

How Should I Store My Leftovers?

If you’re looking to get the most out of your leftover BBQ, proper storage is key.

First and foremost, make sure you have an airtight container to store your leftover ribs.  Try to keep some of the juices and BBQ sauce to place in the container with your ribs to help preserve moisture.  Refrigerated leftovers can last up to 3 days.

If you’re storing ribs in the freezer, use the same method but take the extra step of wrapping your ribs in a layer of foil before placing them into the airtight container.  This will help prevent flavor loss through freezer burn.  Frozen leftovers can last about 2-3 months.

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How Long Do You Reheat Ribs in the Oven?

The best way to reheat ribs is low and slow. This means placing them on a low heat and allowing them to warm up slowly for a soft, tender and delicious result. We recommend re-marinating your ribs before you reheat them as this will ensure that they do not dry out when heating up.

For instance, around 30 minutes before you want to start reheating, take the ribs out of the refrigerator, and leave to reach room temperature. Then, use your favorite barbecue sauce and rub it all over the leftover ribs to re-marinate them and make sure that they are soft and juicy.

Then, set your oven to 220 degrees fahrenheit, to ensure that your reheated ribs retain their taste and texture, without getting dry or crispy. Then, line your baking sheet with aluminum foil and place the ribs on top. Wrap a sheet of aluminum foil over the ribs to seal it in, and place in the oven.

You should reheat your ribs for about 30 minutes for the best results. Ensure that you check the internal temperature, and see that it gets to 165 degrees fahrenheit before taking the ribs out of the oven. They should then be warm all the way through, and soft enough that the meat just falls off the bone effortlessly.

Can You Reheat Ribs Twice?

You can reheat anything more than once, but the more you do so, the more the quality and integrity of the food decreases. It is recommended that you do not reheat things more than once, as you should only be reheating what you intend to eat. For instance, if you want to eat 3 ribs, then do not reheat 5 and then cover 2 for a later date.

Simply just reheat the ones you are going to eat. That being said, as long as you reheat the leftover ribs to at least 165 degrees fahrenheit, then they should be safe to eat. Just make sure that you check that the food has not gone off or gone bad at all, and you should be fine!

Can You Put Frozen Ribs in the Oven?

You can actually put frozen or partially frozen pork ribs in the oven without defrosting them first. However, the cooking time will be about 50% longer in this case. It is also recommended to cook frozen pork in an oven with a temperature of at least 325 degrees fahrenheit, and make sure that you check the internal temperature before serving to see if it is fully cooked all the way through.

Final Thoughts

If you came into this article wondering how you were going to reheat your ribs and maintain maximum smokey flavor – I hope you have your answer now!

There are a few different ways to go about it for sure, and at the end of the day the best method for you comes down to how much time you have and how much flavor you want to keep.

If at all possible, reheat them low and slow for maximum tenderness and flavor.

Did we miss something?  Have an awesome method for reheating ribs that we left off of our list?  Let us know about it in the comments section below.

The post How to Reheat Ribs: Our 5 Tried and True Methods appeared first on Own The Grill.

If you’ve seen them or ordered them before, you know what I’m talking about.  They’re those long, thin, and wide bones with a solid 1 to 2 inches of beef sitting right on top of the bone.

I’ve heard beef ribs described by one of my friends as brisket, but better.  It’s hard to disagree with that assessment – when done right, a beef rib has a perfect balance of beefy flavor, smokey flavor, tenderness, succulent bark on the outside.

The good news is that achieving legendary beef rib results isn’t overly complicated if you know what to do, and that’s exactly what we’re here for.

In this post, we’ve created a complete guide to smoking beef ribs, and we’ll share our simple Texas Style recipe so you can fire up the smoker with confidence.

Prep and Season Your Beef

Most of the time, you don’t need to do any fat trimming on a rack of beef ribs.  But there are some situations where you might need to do a little bit of trimming.

As a general rule of thumb, I’ll shave down the top layer of fat on the beef if it’s over a quarter of an inch thick.  The thin layer of fat will render to help cook and tenderize your meat, but you definitely don’t want so much that your bites are full of fat.

So if you have a thick top layer of fat, shave it down to about a quarter of an inch thick uniformly across the top of your rack.  From there, trim off any loose pieces of fat or meat that are dangling off of the cut.  We want to do this because loose pieces can tend to burn when they’re on the smoker.

Once your beef ribs are nice and trimmed, it’s time to season them with a rub mixture.

Now, I’m from Texas, so I like to do my beef ribs Texas style.  Here’s all you need to do it that way:

• 4 oz hot sauce
• 1/4 cup kosher salt
• 1/4 cup coarse black pepper

That’s it!  The hot sauce should be rubbed all over the beef as a base.  It’s there to help the salt and pepper mixture stick and to provide a little bit of tangy flavor to the end results.  You by no means have to use hot sauce though!  Many folks will instead use olive oil or even just put the salt and pepper on bare.

After the hot sauce is spread uniformly across the beef, mix the salt and pepper together and apply it to the outside of your rib rack.  Be sure to coat it uniformly around your beef, ensuring to not skip any of the small sides as you go!

Smoked Beef Ribs on the Smoker

Next on the agenda is to prepare your smoker.  I have a Camp Chef Woodwind WiFi (check it out on Camp Chef here), which is a pellet grill, so all I needed to do was add some pellets and set my temperature.

I like to smoke beef ribs at 275°F.  They are fatty and tender enough that you don’t need to really need to cook them any lower than that, although you could if you wanted to.

After your smoker has preheated, simply place the ribs on the grate, bone side down, and close the lid.  Every 60-90 minutes I will open the lid and spritz apple cider vinegar on the beef to help keep it nice and moist, and to check on the beef’s internal temperature with a probe thermometer.

As far as how long to smoke beef ribs at 275?  It’s going to depend on the size of your rack.  I’ve had smaller racks finish in about 6 hours, and I’ve had larger racks finish in about 8.  Really, you’re cooking until they reach an internal temperature of 200-205°F.  Measure internal temperature using a probe thermometer and poke the probe into the thickest sections of meat, away from the bone to measure.

If you need a general idea of timing to plan for dinner, plan for 6-8 hours.  Lean towards the higher end for a big rack and the lower end for a small rack.

Let It Rest

After your smoked beef ribs have reached the desired internal temperature, it’s important to let them rest before slicing them.  I typically let them rest for about an hour before serving them – which is long enough to allow the moisture to redistribute throughout the beef but short enough that the ribs will still be at a nice warm temperature for serving.

Bare or Wrapped?

There’s a little bit of a debate when it comes to the best way to wrap beef ribs, or if you should wrap them at all.

Due to the fatty nature of beef ribs, I don’t wrap them more often than not.  I simply don’t think it’s necessary – and smoking them bare allows for the best opportunity for the beef to develop a beautiful and succulent BBQ bark on the outside.

That’s not to say you can’t wrap them.  Some folks might prefer to cook bare for the first half of the cook then wrap in pink butcher paper or even aluminum foil for the second half of the cook.  Either of those options will result in a more tender, less barky rib.

If you’re unsure about which to try out for your first time, I’d say to just do them bare.  It’s a little bit easier to do it that way, and if you don’t like the end result you can try out wrapping them next time!

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Serving Smoked Beef Ribs

Once your beef rib rack has rested, it’s time to slice and serve.  You want to use a knife that is long and slender, with tiny teeth in them that are enough to cut through the tough outside of the beef yet not so serrated that it will completely tear up your tender beef.

We’ve created a guide to the best knives for slicing brisket – any of the knives on that list are also perfect for beef ribs.

Your sliced ribs should have a beautiful look to them, with a bark and pink smoke ring on the outer portion of the rib and brown beef and fatty content in the center.

I like to serve beef ribs with some sides.  Great sides to go with beef ribs include:

• Coleslaw
• Potato salad
• Mac and cheese
• Bread
• Baked beans
• Pickles
• Mashed potatoes
• Green beans

That is by no means a complete list, but you can’t go wrong with any of those!

Print

Texas Style Smoked Beef Ribs Recipe

Simple, easy to make Texas style beef ribs on the smoker

Course Main Course

Cuisine American, BBQ, Beef

Keyword BBQ, Beef Ribs

Prep Time 15 minutes minutes

Cook Time 7 hours hours

Resting Time 1 hour hour

Total Time 8 hours hours 15 minutes minutes

Servings 4 people

Calories 550kcal

Ingredients

Texas Style Rub

• 1/4 cup kosher salt
• 1/4 cup coarse black pepper

Beef Ribs

• 1 rack beef plate ribs (dino ribs) usually 4-5 ribs
• 4 oz hot sauce

Instructions

• Preheat smoker to 275°F
• Slather hot sauce uniformly on all sides of beef rib rack
• Combine salt and pepper in a container and shake until evenly mixed
• Season beef ribs uniformly with salt and pepper rub, including all of the short and thin sides
• Place seasoned beef ribs on the smoker grate, bone side down
• Close the lid and cook. After 3 hours, spritz the beef ribs to add moisture (apple cider vinegar, beef broth, apple juice, or even water work great)
• After 5 hours total on the smoker, start probing the meat with a thermometer. Measure at a middle point of the beef that is away from the bone
• The ribs are done once they reach an internal temperature of 203°F. Depending on the size of your rack of ribs, they could spend 6 to 8 hours total on the smoker before they are done
• After the ribs reach desired internal temperature, remove them from the smoker. Let them rest for 1 hour before slicing and serving

Nutrition

Calories: 550kcal

Where to Get Beef Ribs Online

If your local grocer or butcher doesn’t regularly carry beef ribs, there are a few online outlets that will deliver delicious beef ribs straight to your doorstep.  One of our favorites is Snake River Farms.  They are a leading purveyor of American Wagyu – and they will deliver beef ribs straight to your doorstep – they aren’t cheap but make an excellent cut if you’re looking to treat yourself.

Final Thoughts

I hope this guide to smoked beef ribs has helped to inspire you towards your next legendary BBQ!  The amazing thing about beef ribs is that they’re incredibly simple to make.

They may look intimidating, but the process for smoking them makes them one of the easiest types of BBQ to make, and they are sure to wow your friends and family who are lucky enough to get to try one.

The post Smoked Beef Ribs appeared first on Own The Grill.

But if you’re cooking your ribs over a slow heat for a longer amount of time, the meat can easily become too dry, or the bark too tough. How can you tackle this issue?

One of the easiest ways to keep your ribs nice and moist when smoking them for a long period of time is to add a water pan to your grill. This comes with a range of benefits that will ultimately culminate in tastier ribs.

For one thing, a water pan can help to improve the smoke flavor of your meat. Water starts to evaporate when your grill starts to heat up, which then condenses on the colder surface of your ribs.

This condensation then mixes with the rub on your ribs, making them wonderfully sticky. The stickier surface is also much easier for smoke particles and flavor to stick to – no matter which type of ribs you’re smoking.

Other benefits to using a water pan when smoking ribs include blocking the direct heat from the flames, as well as stabilizing the temp of the grill. Some people prefer to add moisture by mopping the meat, however, this requires you to open and close the lid repeatedly which can compromise the stability of the grill’s temperature.

How to Use a Water Pan When Smoking Ribs

So now we know the benefits of using a water pan when smoking ribs. But how do you use one to get the most out of it?

Some smokers will come with a built-in water pan for you to use. If your smoker doesn’t have a built-in water pan, you can place a shallow heat-proof pan in the cooking chamber of the grill.

You should try and use hot water if you can, as otherwise it will take a long time for the cold water to warm up enough to condense on your meat.

Some barbecue fanatics like to add other things such as apple juice, apple cider vinegar, apple cider, beer, or other different liquids to their water pans too. However, it’s important to remember that the whole point of a water pan isn’t to flavor your beef or pork ribs – that’s what the smoking is for!

So while these different liquids will smell nice when you’re smoking your meat, they likely won’t affect the overall flavor of the ribs themselves. If you do want them to flavor your meat, you should instead use a spray bottle every couple of hours to add it to the ribs.

Does a Smoker Need a Water Pan?

In short, we think a smoker does need a water pan, yes. As we’ve detailed more above, a water pan can help to regulate the temperature, as well as improve the smoking process. A water pan can also keep your ribs beautifully moist.

It’s worth bearing in mind that not all grills come with a built-in water pan. So if this is the case with your particular grill, it will be worth investing in a water pan that you can use. It will need to be shallow, but hold a decent amount of water so that this can last for the duration of the smoking process.

The one caveat to this is pellet smokers – due to their design, we don’t think water pans are necessary in pellet smokers, although you could use one still if you wanted to.

Do You Need a Drip Pan for Ribs?

You do need a drip pan for ribs, yes. This is because when your ribs are smoking or cooking, the fat will drip off them onto the grill below. A drip pan will prevent this fat from hitting the coals, which could cause a fire hazard.

Most grills will come with a built-in drip pan. If your grill doesn’t have one of these, then a disposable aluminum foil roasting pan from the grocery store makes a great drip pan. You can place this between the hot coals under the grate so that it can catch the drips of fat from your ribs.

You may be confused as to what the difference between a drip pan and a water pan is. Sometimes they can even be the same thing. However, the most important distinction is that drip pans need to go under your ribs. Water pans need to go over the heat source so that the water can evaporate.

How Do You Keep Ribs Moist When Smoking?

One of the best ways to keep your rack of ribs moist when smoking is to of course add a water pan to your grill. The evaporated water will settle on the meat, locking in that glorious moisture that you’re after.

Another trick is to spritz the meat with a mixture of water and cider every couple of hours. Remember though that every time you open the lid of the grill, it’s going to let the heat out, so will affect the temperature of the grill itself.

The key is also in the preparation of your meat. You can marinate or brine it before you add the ribs to the grill, which can help lock in some of that precious moisture that you want to keep.

You can also wrap the ribs with aluminum foil within the last couple of hours of smoking – the first few hours are for absorbing that wood smoke flavor. Ensure that there are no holes or gaps where moisture can escape. It’s also important to regulate the temperature of the grill or smoker itself and keep it consistent.

In Summary

So there you have it! You should indeed use a water pan when smoking ribs. This will help to regulate the temperature of the grill as well as protect your meat from the direct heat of the flames. However, most importantly, it will make your ribs wonderfully sticky and help improve the smoking process.

A water pan can also help to keep your ribs deliciously moist. Maintaining a consistent temperature, spritzing the ribs every couple of hours, and wrapping them in aluminum foil towards the end of the smoking process can also keep your ribs beautifully moist.

The post Do You Use Water Pan When Smoking Ribs? (When and How to Use) appeared first on Own The Grill.

Considering that pork ribs are so popular and are seen a lot more frequently throughout the world of food, it is surprising that many people don’t realize that beef ribs exist.

Because of this, a lot of people don’t consider eating beef ribs and will often just go for the pork variants because they’re easier to find.

Those who have tried beef ribs will tell you just how good they are, and will often choose which meat they want to consume depending on what mood they’re in.

Both sets of ribs have different pros and cons, which will always keep people stuck between the two.

We’ll look at the differences between pork and beef ribs, which will hopefully allow you to make your own decision on what to eat next time!

Beef Ribs – What Do They Taste Like?

If you’ve never had beef ribs before, then you might not know exactly what you’re getting yourself into.

The first thing that you should do is try them out and see if you like the taste or texture. Many people think that beef ribs taste like pork ribs, but they actually aren’t as similar.

Beef ribs can come from either cows or bulls, whereas pork ribs only come from pigs. This means that there’s a much bigger difference than just the fact that one contains beef while the other contains pork.

In terms of the flavor, beef ribs tend to taste quite fatty and tender. They also contain a lot of marbling, which gives them incredible flavor.

When you eat these types of ribs, you really get to enjoy them for their unique and different flavor compared to their pork counterpart.

These ribs have a strong and tender flavor that is unmissable for those who love the taste of steak along with the tenderness of a juicy set of ribs.

Pork Ribs – What Do They Taste Like?

Although many people will have eaten these before, it’s only fair that we give pork ribs a breakdown as well. Pork ribs are very similar to beef ribs, except for the fact that they contain a higher amount of fat.

In addition to that, pork rib bones are usually larger and thicker. Pork ribs will often be a lot softer than steak ribs and have a lovely smoky flavor.

When it comes to the actual taste, pork ribs are incredibly tender and delicious. They’re full of a lot of different tastes and are great for people who prefer leaner meats.

If you want something that has a bit of a kick, then pork ribs are perfect for you. They don’t disappoint when it comes to being succulent and having a nice balance of flavors. You won’t believe how tasty these are until you try them.

How Big Are Beef Ribs?

The easiest way to imagine how big beef ribs are is by picturing how big a cow is. Some of them are absolutely humongous!

Because of this, many beef ribs are actually sold under the name ‘dinosaur ribs’, which implies that they are absolutely massive. But don’t worry, you’re not eating actual dinosaurs!

Of course, these ribs will vary in size depending on the size of the cow that they’ve been taken from, and this is the same for most animal products that you see in stores.

Your standard beef ribs size will be anywhere between 8 and 12 inches long, with varying weights depending on the meat and bone ratio.

Because of how big these suckers are, many people will opt for these at social events so that there’s more food to go around, especially for bigger groups. On top of this, the bigger sizes of ribs make for awesome portions sizes.

How Big Are Pork Ribs?

As mentioned above, pork ribs are generally smaller than beef ribs. They’ll range from about 7-8 inches long, with an average weight of 1 pound each.

Although they may look small, pork ribs are actually fairly heavy and thick. This makes them ideal for cooking because they’re able to retain heat very well.

When cooked correctly, pork ribs will become super tender and fall off the bone easily.

If you’re looking for a good-tasting meal filled with lots of nutrients and vitamins, then pork ribs are definitely your best option. They’re delicious and versatile, making them a staple in any diet.

As far as portion sizes go, 3 pounds of pork ribs will provide enough for 4-6 people to share. Bursting with flavors and juices, we can see why they’re an old favorite in many homes around the world.

Different Types Of Pork Ribs

There are different forms of pork ribs that people tend to consume, with each one having different flavors and sizes that make them unique.

Because of this, lots of people will lean toward having pork ribs because there are a lot of different options for people to choose from. It’s always nice to be able to have a say on the different types of food available!

Spare Ribs

These are probably the most common type of pork ribs available. Spare ribs come attached to the spine of the pig, meaning that they aren’t separated into individual sections like normal ribs would be.

The main difference here is that spare ribs don’t have as much meat on them, but instead have a lot of connective tissue inside. However, if you do get hold of some, you should still be careful when cutting them apart.

Baby Back Ribs

These are another popular form of pork ribs and can be found in a lot of restaurants and stores. They’re known for their thin layer of fat located just below the skin, allowing for the perfect amount of flavor.

These ribs also have minimal amounts of meat, making them a great choice for those who are watching their diets or those who want to save money.

However, pork ribs tend to be fattier than beef ribs and probably aren’t the best if you’re looking to watch your figure!

Are Beef Ribs Healthier Than Pork Ribs?

You might think that beef ribs are healthier than pork ribs since they contain less fat content. While it’s true that beef ribs contain less fat, pork ribs contain more protein and calcium than beef ribs.

So while beef might seem like a better choice, in reality, they are just different choices for everyone.

If you want to eat healthily, then you can always opt for beef ribs with minimal fat or marble content. They’re not the healthiest food in the world, but every little difference helps!

Beef Ribs Vs Pork Ribs – The Final Battle!

So, which one should you choose? Well, there are lots of things to consider when looking to decide on your next meal.

We’ll have a look at these features here and specify a little about each one, depending on which meat you’re looking to have.

Flavor

Both pork ribs and beef ribs are great foods to enjoy, but if you want to really get down to business, then choosing beef ribs over pork ribs is going to be the way to go.

You won’t find anything wrong with either one, but if you want something that tastes amazing, then beef ribs are what you need.

They’re rich and often have a lot going for them when accompanied by sauce. However, if you’re looking for a more succulent meal, then pork is the way to go.

Portion Size

There are plenty of reasons why beef ribs are considered better than pork ribs. First off, they are pretty big. These guys usually weigh somewhere around 2 pounds apiece and will feed up to four people.

They’re also quite juicy, which means that you get loads of flavor out of each bite. In comparison, pork ribs are smaller and serve fewer people, however, they do say that quality is better than quantity!

Nutrition

Now, we know that both beef rib and pork rib are delicious foods for any occasion, but there are many other factors to consider as well.

For example, pork ribs have a higher nutritional value than beef ribs, which makes sense given how much meat is packed into them.

This doesn’t mean that beef ribs aren’t good for you, though. Both are fantastic foods for your body and offer lots of nutrients.

Cost

The price of beef ribs can vary widely depending on where you purchase them from. Some places charge very little, whereas others charge upwards of $5 per pound.

The cost isn’t the only factor to consider when purchasing these goods, though. Quality is always going to be the most important aspect of any food product and should always be considered.

However, you should always set yourself a budget and not spend too much. Treats are always nice occasionally though!

Final Thoughts

If you’re looking to treat yourself, then ordering some beef ribs would be a great idea. There are so many benefits associated with eating this type of food, and they taste absolutely wonderful.

On the other hand, pork ribs are also worth considering, and they carry their own unique qualities.

Either way, you can never go wrong when having a meal. Just remember to order them wisely and make sure that you stick to your budget!

Ultimately, we all love to have a good choice when looking for our next meal. Our guide will hopefully let you realize the differences between beef and pork ribs so that you can understand your food a bit better.

At the end of the day, your food needs to taste good, and you need to enjoy your meal. It’s all about finding the one that’s best for you!

The post Beef Ribs VS Pork Ribs – What’s The Difference appeared first on Own The Grill.

The membrane is what makes them tough. It’s like having a piece of plastic wrap stuck on your ribs. You have to remove it before you start cooking or else it will burn off when you grill them.

The best way to cook ribs is by removing the membrane first. But that can be tricky. Don’t worry, though – we’ve got some helpful tips on how to remove the membrane from the ribs without ruining the meat.

Why Do Ribs Have Membranes?

Ribs are made up of two different types of muscle fibers: longissimus dorsi (the main muscle) and psoas major (a smaller muscle). Both muscles contain collagen, which is why ribs are tender.

But, only the longissimus dorsi has connective tissue called fascia. Fascia is what gives ribs their toughness.

When you cook them, the collagen breaks down and melts away, leaving behind the fascia. That’s why you need to remove the membrane before cooking.

What Do Membranes On Ribs Look Like?

To identify the different parts of ribs, look for the changes in color and texture. The main meat of the ribs that you cook is a red-sh/pink color.

You’ll be able to tell what the membrane is because it looks like a silvery/white color. The skin is opaque.

Finally, the location of the membrane is on the underside of the ribs. If you’re not sure what side that is, it’s the side with the ribs protruding.

Do I Need To Remove The Membrane?

If you’re just buying whole racks of ribs at the store, chances are you don’t need to do anything special to prepare them for grilling. This is because store-bought ribs come pre-prepared for cooking.

However, if you bought them already cut into individual rib portions, then you’ll want to remove the membrane before you begin grilling.

Removing the membrane is easy enough. Just pull it off with your fingers. If you try to use a knife, you could tear up the meat. And even worse, you might accidentally puncture the meat and ruin it.

So, make sure you get rid of the membrane before you start cooking.

So What Can I Use To Remove The Membranes From My Racks Of Ribs?

There are several ways to remove the membranes from your ribs. Here are some options:

A Knife

This method works well if you have access to a sharp knife. Start by cutting between each rack of ribs. Then, slide your knife under the membrane and gently lift it up.

Once you have all the membranes removed, discard the rest of the membrane.

Scissors

You can also use scissors to cut through the membrane. Make sure you hold the blade firmly against the membrane and meat as you go along. Otherwise, you may end up tearing the meat.

Toothpicks

Toothpicks work great for this job. They won’t damage the meat, but they’ll help you easily peel back the membrane.

Simply insert one toothpick into the center of the membrane and slowly push outwards until you reach the edge of the meat. Repeat this process until you’ve removed all the membrane.

Tweezers

Tweezers are another option for removing the membranes. They’re not as effective as using a knife or toothpicks, but they’re better than nothing.

Insert the tweezers into the center of the membranes. Gently squeeze together the ends of the tweezers to create tension. Then, slowly pull the tweezers apart. Repeat this process until all of the membranes are gone.

Basting Brush

A basting brush is an alternative tool for removing the membranes. But it depends on how tender the membrane is. Hold the bristles over the top of the membrane and carefully move the brush across the surface.

You should be able to see the membrane starting to loosen up. As soon as you see that happening, stop moving the brush and let the membrane fall off onto the grill.

Grill Brush

A grill brush is another option for removing the membrane. It’s easier to clean than a basting brush. Just wipe the brush on a paper towel and give it a quick rinse. Then, rub the brush along the membrane. It will loosen it up and allow you to pull it off.

Paper Towel

If none of these methods work, then simply wrap a paper towel around the membrane and twist it. This should help you remove the membrane without damaging the meat.

De Barbing Pliers

Finally, if you want a really accurate tool to help, then you should try de-barbing pliers. These tools can be found in most hardware stores. Simply grab the handles of the pliers and press down on the barbs. This should release the membrane.

How Do I Remove The Membrane On Ribs?

Of all the tools you can use, the simplest one to go with is a knife. Here’s how to remove the membrane in a few easy steps, using a knife.

Step One

Find the membrane on the ribs. This will be on the rib side, also known as the underside. It will look like a silvery white layer.

Step Two

Slide your knife under the membrane, between the ribs and the membrane. You’ll start to see the membrane loosening. Once you’ve got a good hold of the membrane, you can start to peel it off.

Step Three

At this point, the membrane will be slippery. This is just the texture of the membrane. But it does mean that it is a slipping hazard, and no one wants a membrane on their kitchen floor.

So be sure to use a paper towel to get a good grip as you pull it off. Try to pull slowly to keep the membrane from breaking off and having to wedge between the skins again.

Step Four

Keep pulling until the membrane is fully removed from the ribs. Then wrap up and dispose of it. If you have a dog, you can even give them the membrane to eat.

Membranes are very nutritional in the same way eggs and eggshells can be, to dogs. Many vets actually recommend feeding them membranes every so often as part of a healthy, balanced diet.

Is The Membrane On Ribs Harmful?

The membrane isn’t harmful at all to consume. However, we don’t recommend it. Generally, it tastes awful. Plus, it doesn’t add any flavor to the meat.

That said, there are people who do enjoy eating rib meat with the membrane still attached. In fact, some barbecue restaurants serve their customers with the membrane left on.

But that requires a deep knowledge of the best way to cook ribs with the membrane on. Typically, the easiest way to get juicy, tender-tasting ribs is to remove the membrane first.

If ribs are cooked with the membrane on, then this can sometimes cause the meat to become chewy and tough. This is because the membrane acts as a physical barrier to the meat.

Instead of the flavor being absorbed by the ribs, it’s absorbed by the membrane. Leaving the ribs under or overcooked, and tasteless.

Final Thoughts

Membranes are an absolutely essential part of the anatomy.

On a living pig.

On a set of pork ribs, they’re a bit of a nuisance. A membrane on ribs is not only unsightly, but it can make for some pretty messy taste. And since it’s such a small amount of meat, all the flavor counts.

Ribs are a great cut of meat that can be used in many ways. They are typically sold either boned or deboned. Boning removes the membrane that covers the inside of the rib. De-boning leaves the membrane intact.

So, if you’re looking for the perfect way to cook ribs, then removing the membrane before cooking is the way to go. It ensures that the meat stays moist and tender. And it makes the process much easier.

So, if you’re going to make ribs, make sure you know how to remove the membrane. Otherwise, you may end up spending hours trying to figure out why they taste terrible!

But luckily, removing the membrane is easy enough. There are loads of great tools out there to help. And the membrane isn’t too tough to pull off. Just follow these simple steps, and you should be able to remove the membrane without too much trouble.

And once you’ve done that, you can enjoy delicious, flavorful ribs.

If you want to try removing the membrane yourself, here’s what you need to know. First, you’ll need to find the membrane. It’s usually found on the underside of the ribs. It looks like a thin silver film.

Next, slide your knife underneath the membrane. You should be able to feel the membrane starting to loosen.

When you’ve got a good grip, you can start to carefully peel the membrane away. Be careful when doing this, as the membrane can easily break off.

Once you’ve peeled the membrane away, you can wrap it up and throw it out. Or you could feed it to your dog!

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