Those are beef back ribs and they are the ribs that are removed from a whole rib to make boneless ribeye. Left on, the whole rib is often referred to as prime rib. They are the beef equivalent of pork baby back ribs and they are not the same ribs that
GrumpyGriller
posted about. His are plate ribs or plate short ribs. Here's a forum topic that explains the types of ribs...
Are short ribs and Dino ribs the same thing??? I have a half cow coming and requested the processor leave the ribs in packs of 3 ribs for ease of cooking. Usually I have them ground up but now I wanna try my hand at smoking them. Just wondering if the short ribs are the same thing as the Dino...
www.smokingmeatforums.com
Also, here's an interweb article that explains the 3 types of beef ribs...
There are numerous types of beef ribs. Let's look at the differences between them, how to order each, and how to best cook each type.
www.foodfirefriends.com
Yes, they have less meat because the ribeye that they are removed from is much more valuable on the market. I like to smoke them as a whole rack like this...
View attachment 663937
What you have is the above rack cut into individual ribs. I season with a homemade rub that I don't remember where I got the recipe from, but here it is...
- ¼ cup coarse salt
- ¼ cup brown sugar. I substitute Swerve.
- 2 T coarse pepper
- 2 T paprika
- 2 T chili powder. I make my own.
- 1 T cayenne
- 1 T garlic powder
Or your favorite rub will work just fine. I smoke around 250℉ until about 205℉ I.T. or probe tender, then wrap tightly and hold in an oven at 175℉. The individual ribs can be cooked the same way, but if they dry out, wrap them with a little beef broth in an aluminum pan. Not a lot of meat, but they are fantastic. Hope this helps...