Just Ribbing You!

When it comes to beef ribs there are essentially two major types: back ribs and short ribs.

For being called beef ribs, they are very different from each other but both can be tender, full of flavour, and mouth-watering when cooked properly.

They also taste fantastic with our ZEG Sauces drizzled all over them!

Here’s a quick summary on the beef rib to help you make informed decisions when buying them:

Beef Back Ribs

• The beef back ribs have 7 bones.
• They are curved and about 6” – 8” in length.
• Usually have very little meat on top.
• In fact, all the meat is in between the bones.
• The reason is because the back ribs are attached to the prime rib roast and ribeye steaks, so butchers are better off by leaving the meat for those popular cuts.
• Beef back ribs are very good for barbecuing.

Plate Short Ribs

• The plate short ribs are just that: short ribs.
• The bones of the short ribs are straighter and bigger than the back ribs since they are close to the belly.
• The plate short ribs also have more meat.
• And most of it is on top of the bones.
• Traditionally, they are about four inches long, by two inches wide, and one to two inches thick.
• Again, great for slow cooking on the barbecue.