Ribs are popular the world over, and appear in many countries' cuisine. However, the great American BBQ ribs are what this cut is most known for.
From pork spare ribs and baby backs, to beef ribs and lamb ribs, in this section of the site you will find everything we've written on this wonderful cut.
We cover comparisons of the different types of ribs, to how to select the best cuts, how to trim and prepare them, how to smoke them, and more.
Short ribs — They are beefy, moist, unctuous and full of flavor, as well as being relatively easy to cook and get right. Like brisket on a stick, they are absolutely delicious. Learn all about them in our look at this wonderful cut.
Learn the difference between beef ribs and pork ribs, concentrating on the size, taste, flavor, text to meat ratio, nutritional information, how to cook them, relative cost and more. We cover all the different cuts, 5 types of pork ribs and 3 types of beef in total.
There are about two dozen main varieties of hardwoods people use to smoke ribs. We’ve gone ahead and short-listed eight you absolutely need to try, broken them down into two categories of heavy and lighter smoke, then show what many experts choose to use.
Learn the difference between these two BBQ staples. Where they come from on the animal, how they compare in size, cost, how to cook them, nutritional info and more. You’ll be an expert in these two cuts before the end of this guide.
This is the lowdown on the differences between spare ribs and baby back ribs. We look at where they come from on the animal, size, cost, meat and fat content, price differences, and how to cook them, along with our favorite recipes for each.
The difference between spare and St Louis ribs is minimal. They're close to the same thing and are mostly treated the same during cooking. Learn all about these two cuts and the subtle differences between them here, where we answer all your burning questions on these two pork rib types.
Beef ribs are one of my all-time favorite meats to BBQ! Similar taste to brisket, easier to cook and ready in half the time, while also being cheaper to buy. What’s not to like? So here’s how I turn these ‘brisket on a stick’ behemoths into a wonderful beefy treat.
Beef ribs have a real caveman element about them, are unctuous, flavor-packed, and are always real crowd-pleasers. But did you know there are different types, that are very different in size and how you would cook and present them? Learn all about these BBQ’ers favorites in this guide.
Spritzing ribs is said to add moisture, flavor, and help in bark development. Is this true? Are there really any benefits? We did some research on it, and below you can see our findings, how to get the best results when spritzing ribs, and some tips from the experts.
Rib membrane is tough and chewy, even after a long smoke when the meat is tender, and it spoils the presentation of the final cooked product. Some people like it, most don’t, so let’s get rid of it. Here’s how to remove rib membrane before cooking, in a few simple steps.
Not all pork ribs are created equal. They are different sizes, yield different amounts of meat, and need different techniques and times to cook them. Learn all about spares, baby backs, St Louis ribs, and more in our guide to the different types of pork ribs.
Different types of pork ribs take different times to cook. And how hot your smoker is makes a big difference too. And so does how you like them, and the way you cook them! So there’s no simple, fits all answer. However, we have all the answers below.
3-2-1 ribs is a popular, almost foolproof way to get deliciously moist, probe tender ribs, still with a bit of bite. This is how you do it.
