Beef Ribs PPP (Pick Prep Portion)

 

The Meat Hook

When folks say “dino ribs,” they’re talking about beef plate short ribs — the caveman cut that turns heads when it hits the table. Few things in barbecue look as impressive as a rack of beef ribs with bark, smoke, and bones you could use for fence posts.

But as show-stopping as they are, beef ribs aren’t complicated. They’re simply about choosing the right rack, trimming for bark and smoke, and portioning so everyone gets their fair share. Do those three, and you’ll have a centerpiece that rivals brisket for bragging rights.

Beef ribs may not win you a World Championship on paper, but serve them to your Saturday judges and you’ll walk away undefeated.

 

By the end of this post, you’ll know:

• The difference between plate short ribs, chuck short ribs, and back ribs
• How to buy racks with meat worth cooking
• What to trim for even bark and bite
• How to portion ribs so no one feels shorted
• Pro tips for handling one of BBQ’s biggest showpieces

 

Picking: What to Buy

Types of beef ribs you’ll see:

• Plate short ribs: The heavyweight. Ribs 6–8, long bones with thick meat on top. Often sold as a 3-bone rack. These are the “dino ribs” that make Instagram jealous.
• Chuck short ribs: Ribs 2–5, smaller bones with good marbling, often sold cut apart or in 4-bone racks. Great eating, but less dramatic.
• Back ribs: Ribs cut from the rib primal after the ribeye is removed. Mostly bone with little meat left. Cheap, but not worth the effort if you want true beef rib payoff.

👉 Tip: Look for ribs with meat sitting high above the bones. If you can see more bone than beef, leave it in the case.

 

Prepping: How to Trim

Beef ribs need minimal trimming — they’re naturally built for low and slow.

• Silverskin (bone side): Remove the membrane on the bone side to let smoke and rub work through.
• Top fat: Trim down thick, hard fat deposits that won’t render. Leave some soft fat for flavor.
• Surface cleanup: Even out stray flaps for consistent bark.

👉 Pro move: Keep your seasoning simple. Beef ribs carry so much flavor, they don’t need much more than salt, pepper, and smoke to shine.

 

Portioning: How Much Do You Need?

• Plate short ribs: Plan 1 bone per person — these are massive and often weigh 1–2 pounds per bone raw.
• Chuck short ribs: Figure 2 bones per person since they’re smaller.
• Back ribs: Skip them unless you’re looking for stock bones.

Example: A 3-bone plate short rib rack (6–8 pounds raw) feeds 3–4 people generously.

Pitmaster’s Tips

• Buy plate short ribs for maximum meat and wow factor.
• Always peel the membrane — smoke can’t work through rubber.
• One bone per person is plenty — these ribs are huge.
  
  

Pair It

• Buttered Cornbread: Sweet and savory balance.
• Collard Greens: Earthy, rich counterpoint to smoky beef.
• Potato Salad: Cool and creamy bite.
• Pickled Jalapeños: Heat and acidity cut the richness.
• Imperial Stout: Bold enough to stand with beef ribs.
• Iced Tea (zero-proof): Clean, classic refreshment.

 

Closing Thought

Beef ribs are proof that BBQ can be equal parts food and spectacle. When a rack of plate ribs comes off the pit, no one forgets it.

What matters is not the show, though — it’s that first bite. Juicy, smoky, rich beef that pulls clean off the bone. That’s when the nods around the table tell you everything you need to know.

Cooking beef ribs isn’t complicated. Respect the cut, keep the prep simple, and portion fairly. Do that, and you’ve got yourself a memory carved into bone.

 

The PitMaster’s Toast

Here’s to the beef rib — the cut that feeds the eyes first and the soul second. Big bones, big flavor, bigger memories.

Cheers!

 

Pitmaster/Grillmaster

Michael McDearman is a PitMaster/Grillmaster, Restaurateur, and Good Ol’ Country Boy with a Passport full of Cook-Offs and a Phone full of Grill Photos — not a backyarder playing PitMaster online. He’s represented 50+ Major BBQ & Grilling Companies, served 3 Years as Grillmaster for Beef. It’s What’s For Dinner., Won Contests Around the World, earned SIX Straight Golden Tickets to the Steak World Championship, and Judges Food Competitions on the World’s Largest Food Sport Stages.

Michael’s the BBQ Buddy who shows up with Tongs, Temps, and a Plan: Honest Temps, Natural Fats, Good Drinks & Good Times! If it’s a fake outfit or accent or just bad info, it’s OUT. Life is too short. Let’s have FUN! If it helps you win Saturday Dinner for your “Judges” — Family, Friends, and Folks — it’s IN. Steak, Brisket, Burgers, or Ribeyes for a Crowd — BBQ, Grilling & Outdoor Living is the Way.

 

If you liked this post, check out:

 

• Brisket PPP (Pick Prep Portion)
• Tri-Tip PPP (Pick Prep Portion)
• Prime Rib PPP (Pick Prep Portion)

 

Hero Image Alt Text: Plate short ribs trimmed and portioned for smoking, rustic background, Stoking the Coals brand style.