Burning question of the day .... beef ribs vrs brisket ?

[Smokin Okie]

Are beef ribs better than brisket ? Or is there just a " cool " factor with having " brisket on a stick " ? Do beef ribs have the same caveman appeal of a tomahawk ribeye ?

I read in Texas Monthly a few years ago, that the barbecue joints really don't want to serve them, cuz they can't make a profit on them. They're cost is high and they have to be sold at cost to make them affordable to customers. They're generally just a special, one day a week thing.

I've smoked the four bone racks. I've found them to be mostly bone and not much meat. Yes, they're delicious but I like fatty brisket just as well. At half the cost. Last rack of beef ribs I bought was at $8 a pound. I can get prime brisket from Sams for half of that.

 

[kelbro]

I love beef plate ribs but they are expensive. Beef short ribs are a little more affordable but the bone to meat ratio is the reason they are cheaper.

I still prefer brisket but with only two of us at home now, we have a lot of leftovers.

 

[Gonna Smoke]

I prefer brisket, too. I also love plate ribs, but the cost keeps me away.

As for a tomahawk, I just can't see paying the high price for all that extra bone that I feel contributes absolutely nothing to the steak other than looks. To me, it's just a clever marketing ploy to sell something that normally gets thrown away if they're not cut into beef back ribs.

My 2¢...

 

[TNJAKE]

I prefer beef ribs over brisket big time

 

[JIMSMOKES]

I like beef ribs more than I like brisket.

 

[schlotz]

Yup the ribs $/lb is definitely more but that doesn't stop me going for a rack now and then. Fortunately our local butcher provides some very meaty racks. Since there is only two of us it's not a problem because I remove the meat from the remaining smoked ribs, vac seal & freeze to be used in chili later. BTW: we also have them separated & cut in half to use in the crock pot for some kick ass wine braised short ribs (recipe in the sig).

Similarly with whole brisket packers, after having the kids over for dinner, what ever is left is portioned into 1.5-2lb vac sealed bags and frozen for either other meals or smoked brisket chili which we both love very much. Nothing goes to waste.

 

[WaterRat]

I love short ribs but they’re certainly an indulgence One plus is they are an easy cook and really hard to overcook. The price is a killer since 7-8 yrs ago I could get them for $4-6/lb.

 

[Brokenhandle]

I'd have to go with beef ribs also! If I bought a brisket I'd probably grind it for burger. But I have bought a tomahawk steak cuz the dogs got a treat!

Ryan

 

[WaterRat]

I miss this place from when I lived in Connecticut

 

[Smokin Okie]

I buy chuck 4 bone racks for $8 a pound at US Chef Store.

I bought some chuck ribs from Creekstone this past summer, I think they came out to $25 a rack, IIRC. They don't price by the pound.

 

[Fueling Around]

For my wife and me it is hands down brisket. Neither of us like beef ribs. Just one of those things

 

[DougE]

I love beef plate ribs but they are expensive. Beef short ribs are a little more affordable but the bone to meat ratio is the reason they are cheaper.

I still prefer brisket but with only two of us at home now, we have a lot of leftovers.

On my last cut sheet, I told the processor I wanted plate ribs. They asked if I wanted beef ribs and I said yeah, I'd like some racks of plate ribs to play around with. What I got back was packs of short ribs, wtf?

 

[DougE]

I'll eventually cook the short ribs, but wasn't what I said I wanted.

 

[Fueling Around]

On my last cut sheet, I told the processor I wanted plate ribs. They asked if I wanted beef ribs and I said yeah, I'd like some racks of plate ribs to play around with. What I got back was packs of short ribs, wtf?

Your cut sheet needs an illustration to point to the area what you call plate ribs.
I've run into butchers young and old that don't what the cuts are called. Guy back home calls a packer brisket a flat with the point removed.

 

[babydocsmoke]

I love short ribs but they’re certainly an indulgence One plus is they are an easy cook and really hard to overcook. The price is a killer since 7-8 yrs ago I could get them for $4-6/lb.

I'm with you on this. They are amazing and they're hard to mess up!! I can screw up a brisket without even trying!!

 

[DougE]

Your cut sheet needs an illustration to point to the area what you call plate ribs.
I've run into butchers young and old that don't what the cuts are called. Guy back home calls a packer brisket a flat with the point removed.

One of the few processors I use that knows what a tri-tip is, and know how to cut it. A miscommunication, I expect, as these folks are at the top of their game, as far as processors go. Everything else was perfect, so I'll cut them some slack on the ribs.

 

[Fueling Around]

A learning curve to process. Yeah pun intended.
Tri tip was a rare thing thing east of the Cascades in California, but I never noticed it while living in Seattle 30 years ago.

 

[jcam222]

I love both but I'll give the edge to beef ribs. Another thing I like is that beef ribs are almost as automatic as pork butt.

 

[forktender]

I'll eventually cook the short ribs, but wasn't what I said I wanted.

Shoot another one, Doug, I'll help with the leftover beef.

 

[schlotz]

Butchering is definitely an acquired skill. I was fortunate to tag along with our daughter to watch a new USDA certified processor they were trying out to butcher their Wagyu cattle. Some of these cuts are literally hidden treasures in the side of the carcass. You have to know where and how to get at them without destroying them. Needless to say it takes talented individuals.