Meat of the Month
Meat of the Month: Ribs
Pork or Beef?
Both taste great. We know that pork ribs come from a pig and beef ribs come from a steer. Pork ribs are more common than beef ribs in most parts of the country, especially in the south.
Baby back ribs – Pork ribs that are cut from the lowest part of the rib section on the back and tend to make smaller portions. They are also less fatty and more tender than other rib cuts.
Short ribs – Beef ribs that are larger and fattier than pork ribs.
Spare ribs – Pork or beef ribs that are cut from the chest, or sternum, of the pig or steer. These are the most inexpensive cut of pork or beef ribs.
Prime rib - The highest quality beef rib available located between the 6th and 12th ribs (counting starting closest to the head).
BBQ Tips: When to sauce your ribs
You will want to add your barbecue sauce to your ribs during the final 20 or 30 minutes of cooking. Sauce should be brushed on and more sauce can be served on the side.