beef, ribs

Beef ribs are prized in both barbecue and braising traditions for the combination of bone, fat, and well-worked muscle tissue that produces meat with exceptional flavor and, when cooked correctly, an almost silky tenderness from dissolved collagen. Back ribs come from beneath the prime rib section and are leaner; short ribs from the plate are dramatically fattier and more heavily worked, better for braising. In Korean cooking, short ribs (galbi) are cut across the bones into thin strips, marinated in soy, pear, garlic, and sesame, and grilled over charcoal — the sugars in the marinade caramelize over direct heat. American barbecue beef ribs, particularly in Texas, are smoked low and slow with only salt and pepper until the bark becomes deeply complex and the meat pulls cleanly from the bone. The rendered fat is a defining element — beef rib fat has a rich, beefy character quite different from pork rib fat, and managing it significantly affects the final dish.