Beef ribs vs. Pork ribs

Greetings Carnivores,

Todays’ thoughts come by way of an old friends’ question regarding Beef ribs and how they stack up against the Pork Ribs.

Firstly, the two of them are an obvious “Apples to Oranges” comparison … or, are they?

Structurally, the Beef and Pork carcasses are the same. Same bones, muscles and organs so, it’s safe to say the methods employed to cook them should be the same and, guess what? They are!!

The mighty Beef rib that you commonly find in the butcher shop would be the back rib section, cut from the Prime Rib area of the carcass. Once the Ribeye is removed, these would be considered Beef Back Ribs.

You would “think” these big, beefy ribs would be very tender considering the meat that was on them is the Ribeye but … the butcher rarely leaves any of the tender rib meat on the bone. The retailer can get MUCH more money for the Ribeye than the rib bones so, as I said, the only meat left on the bone is the meat between the bones and, that stuff is pretty tough. That’s not to say that with a little love you can’t turn these big bad boys into something pretty special because … you can!! The secret is … yup, low and slow, the same as the Pork Ribs.

Beef ribs

So, this rib area of the Beef carcass would correspond to the same area on the Pork carcass (AKA “Baby back ribs”) but, there is another “Rib” area on the beef carcass as well. The section that mirrors the Pork Side ribs on the beef carcass is marketed as Beef Short ribs and are sold either boneless or bone-in.

The bone-in portion is VERY popular in Asian cuisine particularly Korean BBQ ribs when cutting across the bone in VERY thin slices. The boneless short ribs, although they LOOK tremendous, need to be cooked long and low.

Just for the record, … one of my FAVOURITIE ways to treat the boneless short rib is to brine it and turn it into Corned beef. If you’re interested, you can check out my post re Brining here.

For my buddy Steve, who asked me the question in the first place … thank you for the blog fodder buddy and, … I hope you will try these bad boys out.

DSCF4793[1]

Just remember to take the skin “membrane” off the back of the ribs (both Beef and Pork) before you cook them … that stuff is REALLY chewy and will suck all the fun out of the whole eating experience.

That’s it for today Carnivores 🙂 🙂

Thanks for dropping in … Oh, and by the way … you can share this post with your peeps by following my Blog … otherwise, just scroll down to the “share” area below and “click” on any of the buttons and … share away!!  🙂 🙂

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Until next time Carnivores, stay hungry and as usual, please like and share my posts on Facebook http://www.facebook.com/carnivoreconfidential

And, follow on Twitter @DougieDee

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6 thoughts on “Beef ribs vs. Pork ribs

  1. Thanks, Doug. As much as I dislike winter, one of the benefits is having the oven on all afternoon to cook ribs. I love beef, pork and lamb ribs. One day, when I retire I want to see if a butcher will let me observe how to break down each beast and just absorb the anatomy of each beast.

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