Types of Beef Ribs: Differences Explained

Click a Beef Rib to Learn More

Short Plate Ribs




Chuck Short Ribs

Flanken Cut




Beef Back Ribs

Beef Plate Short Ribs (Dino Ribs)

These ribs come from the short plate and are called:

• Plate Short Ribs
• Short Ribs
• Dino Ribs
• Brontosaurus ribs

These are specifically ribs 6, 7, and 8 and are cut just below the rib-eye as 3 bone slabs.

When these ribs are trimmed they’ll often have the “lifter” or latissimus dorsi muscle removed from the serratus ventralis muscle.

This serratus ventralis muscle is the muscle these ribs are comprised of and why they’re so desirable.

They’re heavily marbled, the meat is very tender.

Since this muscle only spans these ribs in a significant way and you only get 2 per cow, they are very expensive.

They’re also one of the easiest cuts of meat you can smoke.

Chuck Short Ribs or “Dino” Beef Ribs

Chuck short ribs run from rib 1 to 5 and are cut just above the brisket.

The reason these bones are left in the chuck is because the bones are short and do not work well for steaks.

Meaning, the name chuck “short” ribs, are just that, short rib bones.

Chuck short ribs are typically sold as 4 bone slabs.

At a grocery store you’re more apt to see them sliced up into singular bones, called an “English Cut.”

Chuck ribs have great marbling that’s often associated with rib steaks (like ribeye) as well as the forward beefy flavors associated with chuck roast.

They’re commonly braised rather than smoked – they’re often labeled “braising beef ribs.”

Flanken Cut Beef Ribs

Flanken-cut means that the ribs were sliced across the bones.

You’re more likely to see beef chuck ribs (ribs 1-5) used – in which case they feature 4, one inch rib bones.

Most people associate “beef ribs” with low and slow smoking temperatures (225 – 275F).

Flanken-style ribs are meant to be cooked the opposite – hot and fast for quite literally 2-3 minutes per side.

Flanken-cut ribs are popular in Korean barbecue where they’re called “Kalbi” which translates to ribs in Korean.

On the West Coast of the USA, you may also see these ribs called “LA style” as they were popularized by Korean immigrants in Los Angeles.

Beef Back Ribs

Beef back ribs come from the rib primal after the rib roast is removed from the cow.

Back ribs are different from short ribs in that the meat is found between the bones as apposed to on top of the bones.

They don’t really offer much in terms of meat but they’re usually quite cheap – especially for ribeye meat.

They make for a great appetizer – often they’re called “finger ribs” – as they resemble long fingers and they’re great finger food.