Beef Chuck or Plate Ribs?

[Rob whatever]

I'm going to smoke some beef ribs on Sunday, just as God intended. Anyway, should I choose chuck ribs or plate ribs and why?

Rob

[Richard Chrz]

I have not cooked chuck ribs, but from photos I have seen, vs my plate ribs, the plates seem to be 3 bone and have more meat, the chucks “seem” to be 4 bone, and from what I can see more shrinking in the cut, and less meat at the end of the cook.

again, I have never cooked chuck, and it is all observational from photos. Plate ribs are my favorite cook.

[Johnny Booth]

+1 on the plate ribs. More meat, longer cooking time to get them tender and render fat, better crust.

[Troutman]

Most folks prefer the big, beefy plate ribs from the 5-6-7-8th ribs of the cow or the 123A cut. That's those big dino ribs everyone covets. To me they are delicious but you will end up with one of the ribs in the plate nearly all fat so your yield can be lessend as a result.

The smaller chuck ribs or the 130 cut, come form the first four bones of the rib cage in the chuck section, tend to be smaller but I think just as delicious. The fat content is still there but not as prevalent.

Most would choose plates but give chuck a try, I love both cuts, its a hard choice.

[mrichie1229]

I love the side by side comparison. Thanks Troutman.

[Richard Chrz]

Interesting, I have never ended up with one rib nearly all fat, or even close to it.

[Bob K]

This post needs a box to check Correct Answer

[bbqLuv]

"Bone-in Brisket" I love them, beef ribs.
Both are good, but chuck ribs would be my choice unless I pick plate ribs.

The chuck ribs come from closer to the shoulder end, have more connective tissue, and hence when cooked low n slow and those tissues dissolve into collagens, can appear to be more gelatinous, unctuous, and moist. Plate short ribs also tend to have more meat on them and are larger than chuck ribs.

[mrichie1229]

I have only smoked the plate ribs, but I believe in this case you cannot go wrong with either. Beef Ribs = Delicious!

[bbqLuv]

What he said

[bbqLuv]

Why not smoke both chuck and plate ribs? Take pictures and post a review.

[Jfrosty27]

I’ve done both and both are terrific if done correctly. Both are hard to find locally in my experience. Costco has one or the other from time to time. I buy whatever they have. You’re a neighbor. Where do you get them? Otherwise I buy the plate cut online from Wild Fork. Oh I just remembered they have a retail store in town here now. I’m sure they have some there. I never go there because it’s way across town from me and delivery is next day.

[Rob whatever]

I'm in Milwaukee and work downtown, so heading to the Wild Fork is something I have to do. I'll report back.

Rob

[Rob whatever]

I've gotten plate ribs at both Bunzel's and Kettle Range, both in Milwaukee. The ones from Kettle Range were substantially better. Haven't tried the chucks, hence the question.

Rob

[Richard Chrz]

So, I order majority of my plate ribs from the meat department at Sam’s club. Have had great results. Often have to buy a cryovac of two racks. They never have them displayed, you have to ask if they have them in back. They order them for themselves to cut down further, but they have a sku number, so they can sell them.

[mrichie1229]

Richard Chrz I will have to remember this trick. I would be willing to buy the case if the price is right.

[Richard Chrz]

mrichie1229

Call ahead, you can always ask them to order a case, or contact you when they get them in, if they do not have. But I have bought a case. The price is good, and it is really good beef, it’s my number one bbq item when I sell it,

I’m trying a new source this week, just to give a local farm a try, they have their work cut out,

[Troutman]

I suggested above that all the plates I've bought have a wasted rib full of fat, but that's not always the case. Here is an example of some I got from Porter Road a couple of years ago. I did complain to them and they sent me a whole new plate which was much better. That said, unless you can see into the cryopac, you sometimes end up with a bunch of unwanted fat. The chuck ribs seem a lot leaner from my experience.

Once again, I'll take either one, they are equally as delicious to my taste.

[PaulstheRibList]

Troutman,
I've cooked a bunch of 123a (4 days a week for 3.5 years, plus before that), which I call Beef Short Ribs, and I've never seen any with the kind of fat those guys have given you! Nothing even remotely like that.

[Troutman]

Also wanted to put in a pitch for chuck ribs. Although these I'm showing were made into pastrami, you can easily see that the fat content is more interstitial in nature and not in large seams or sitting on top as a fat cap. Something else to consider.

[realdocBBQ]

I am planning these pastrami ribs very shortly - probably put them in to brine this week. I have 2 racks of Wild Fork beef plate ribs and wanted to do these for family that are coming. Troutman can you tell me how long you desalinate them after curing, before you throw them on? I've only done brisket before...

[Troutman]

realdocBBQ I usually desalinate the same as a brisket flat, overnight with several water changes.

[bbq_esq]

Wow that looks good!!

[Rob whatever]

Those look really good. I did just order the plate ribs but I will make a point of ordering the chuck ribs next time - and perhaps follow your lead to make pastrami.

Rob

[DaveD]

I've done both chuck and plate as well, although nowhere near the level of experience as most others here (in everything, frankly), and they are both fantastic. I've gotten them from both Wild Fork and Porter Road, since there's no decent brick & mortar meat source in these parts, just grocery store fare. (I continue to be shocked at this, here in populous northern Virginia)

In both types, the results were among some of the best things I've ever cooked. You really can't go wrong. Good luck!

[bbqLuv]

how to make Pastrami beef ribs, pastrami on a bone. That has to be good.

[lonnie mac]

Here's a good little Aggie comparison I posted some years back comparing the beef and pork rib cuts. I'm a 123A guy myself. The Dino ribs are 3 bones. 6,7,8 (NAMP 123A). My dream is to cook the WHOLE rib section of a cow! One day.

https://aggiemeat.tamu.edu/barbecue-cut-identification/

[Rob whatever]

That's very a very helpful visual explanation. Thank you, Ionnie.

Rob

[DaveD]

Hey hey Lonnie mac!! Great to see you sir!

[Namaxy]

I tend to spend so much time on pork, I don't focus as intently on beef ribs. When when you get an opportunity, go with your gut. My butcher had these short ribs. He'd already cut the plate and was planning to cut further into riblits....IE the standard butcher counter short ribs. But when he saw the marbling he stopped, held them aside and asked if I wanted them. Who could say no to these????

[realdocBBQ]

When your butcher thinks of you specifically when he finds a 'special cut', you know you're in there waaaaay too much! lol My God, my wife would kill me if I spent that much time (and money!) in the butcher shop. Although it's a dream of mine...