Whether you're cooking them on the grill, in a smoker, or even in a crockpot, ribs are among the most satisfying and succulent of all the cuts of meat.
01 of 05
Pork back ribs (sometimes called baby back ribs) come from high on the back of the hog where they meet the backbone. They're the ribs that are found in bone-in pork rib loin chops, but the loin has been removed to make a boneless pork loin, leaving just the rack of ribs.
Like all ribs, pork back ribs will require slow cooking, using either moist heat, as in a slow-cooker (you'll need to separate the rack into two halves to get it to fit), or dry heat, as in a smoker or on the grill. The reason is that the ribs have large amounts of cartilage and connective tissue in around and between them, which requires time and low heat to become tender and juicy.
A rack of back ribs will usually offer between 8 and 13 ribs, and they're generally cut 3 to 6 inches wide. You'll notice that they're slightly curved since they wrap around the loin.
02 of 05
Spare ribs are the lower section of ribs, extending around the belly to where they join the sternum.
Spare ribs are a bit fattier than back ribs, as you would expect, since they come from the belly region. They're also flatter and generally cut 6 to 8 inches wide with a full rack featuring 11 to 13 ribs. Additionally, the meat from the spare ribs is a bit tougher (the muscles around them are involved with breathing, so they are used quite a bit more) and they contain more cartilage than back ribs.
Like back ribs, long, slow braising or cooking in a smoker, grill or oven, will turn the meat tender and succulent.
03 of 05
The term country-style ribs is less specific than the two types of ribs just discussed, which means there are a few cuts of pork that tend to be sold as country-style ribs.
Officially, country-style ribs are pork rib chops taken from the front end of the loin near the shoulder. They feature a narrow portion of rib bone, with the attached meat, along with a narrow portion of feather bone (which is technically part of the backbone) with the meat attached. Sometimes country-style ribs are taken from the Boston butt rather than the loin, in which case they consist of cross-sections of the shoulder blade bone. And once in a while you'll see sections from all the way down at the sirloin end of the loin labeled country-style ribs.
Note that boneless country-style ribs are simply long strips of loin muscle along along with the meat from between the rib bones.
04 of 05
And in theory, this would mean that beef back ribs are generally meaty, flavorful and highly desirable.
In practice, however, if you've ever had beef back ribs you know that they are mostly bone and fat with a bit of cartilage and a tiny bit of meat, and probably drenched in BBQ sauce to conceal this fact.
The reason for this is that meatpackers and butchers aim to leave as little meat on the beef ribs as possible because beef ribeye and prime rib are among the most profitable cuts of beef per pound. Moreover, since beef ribs are less popular overall compared with other cuts that come from the rib primal, the intercostal meat (from between the ribs) usually ends up as ground beef.Continue to 5 of 5 below.
05 of 05
Just as pork spare ribs come from the lower part of the ribcage, where it meets the sternum, so do beef short ribs. And likewise, these ribs are tough and heavy with connective tissue. Unlike beef back ribs, beef short ribs are generally quite meaty, since, at least from an economic standpoint, there's no real reason for using that meat in any other way.
The reason they're called short ribs is because they're generally cut much shorter, proportionally, than pork spare ribs—3 to 4 inches long in most cases, and sometimes even shorter, which of course is because the beef carcass is so much more massive than pork, and cutting them any longer would make them unmanageable. At 2 to 3 inches, they'll, fit perfectly in a crock pot, which also happens to be a wonderful way to cook them.