Barbecue is the most common use for beef ribs. Who can resist tender, juicy beef ribs and their rich, smoky flavor? Whether prepared at home or at a restaurant, barbecue beef ribs are a tasty treat.

There are 13 pairs of beef ribs in a cow. The two most common cuts of beef ribs are short ribs and back ribs. The short beef ribs are taken from the chuck and plate areas, while back ribs are the bones from a prime rib roast. Short ribs are small pieces cut from the rib and are meaty, though they tend to be fatty and tough.

Beef ribs from the plate have a higher fat content than those from the chuck. Back ribs are longer and have less meat than short ribs. The slow barbecue cooking method makes the beef ribs more tender and brings out the delicious flavor of the meat.

There are many different methods of preparing barbecue beef ribs. Here are a few:

-Beef ribs can be rubbed with a dry rub, then grilled on a greased rack over low heat (about 200ºF) for 2-1/2 to 3 hours. Do not place the beef ribs directly over the fire, since this could cause them to become dry and charred.

Placing a pan full of water over the fire will add moisture to the interior of the grill and help prevent overdrying the beef ribs. The beef ribs should be basted with barbecue sauce for the last 15 minutes of grilling. Avoid adding the barbecue sauce too early in the grilling process, since it can lead to burned beef ribs.

-For a delicious smoky flavor, beef ribs can be put in a smoker at about 200ºF for 4 to 5 hours, then brushed with barbecue sauce after they have been removed.

-Try placing seasoned beef ribs in a baking pan and baking at 350ºF for 30 minutes. Transfer the beef ribs to a grill and cook for 15 more minutes, basting with barbecue sauce.

There is a seemingly endless variety of seasonings, sauces and cooking methods that can be used for cooking beef ribs. Experiment with the different choices available until you find your favorite combination for making tasty, tender beef ribs.