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Old 09-17-2011, 05:20 PM   #1
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Join Date: Sep 2011
Location: Winnipeg, Manitoba
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ISO info on rib varieties

Hi - who can explain to me the difference between pork and beef ribs - long and short ribs - and the best way to cook each? There must be one universal base method of cooking each to get the tenderist ribs. Can you help??


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Old 09-17-2011, 08:46 PM   #2
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Pork ribs come from Hogs/Pigs/Swine ~~ Beef Ribs Come from Cattle/Cows/Steers/Bovine ~~~ Long ribs usually refer to Beef...Beef back ribs....About 7 bones..Usually not very meaty. Boneless rib-eyes are often cut from this section...
Short ribs are beef ribs...From the chuck end... and also from the plate section.
Cooking methods can vary for each type depending on recipes and desired end results....~~~ A Universal base method?? In general any method that involves low temperatures and long cooking times will normally result in tender meat. Hope this Helps......
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