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It can be very confusing. It's easy to remember that the back ribs are the same rib that's on a bone-in ribeye steak. So when you see a boneless ribeye, somebody cut off that length of ribs and is selling them as back ribs.
The short ribs consist of seven ribs which are usually cut as three and four. The "three" are the bigger thick ones sometimes referred to as bronto ribs. And the "four" are a little less meat, but still great, and are sometimes referred to as "dino" ribs. I'll take either set. They're both excellent.
What makes things confusing is people will just throw these words around loosely and incorrectly, which just confuses more people. Dino & Bronto. These are sort of slang words but they refer to specific ribs.
Once I saw a thread in a well known smoker forum, and the thing went on for two pages, and the OP never told anybody he was talking about back ribs! And it seemed everybody in the thread assumed he was talking about short ribs. And nobody thought to ask "what ribs are you referring to?" Pretty hilarious. So it's a good idea to say "short ribs" or "back ribs."
So yeah - short rib plate. That's what you want. Ribs 2-5 or ribs 6-8. Both are excellent and loads of fun to cook. And impressive. Hard to find them like that though.
Technically the butcher can cut them any way he wants. So it would be possible to get two ribs, but that would be unconventional. Normally, it would be 3 and 4 ribs.
Here are some "bronto ribs" I did last summer on the offset. Some people call them "brisket on a stick" which is pretty good description. There is no lean flat though. They're all just like fatty point brisket. but on a stick. Extremely rich, extremely tender, extremely delicious. They're to die for.
Check this vid out. These guys do an excellent job of explaining
The short ribs consist of seven ribs which are usually cut as three and four. The "three" are the bigger thick ones sometimes referred to as bronto ribs. And the "four" are a little less meat, but still great, and are sometimes referred to as "dino" ribs. I'll take either set. They're both excellent.
What makes things confusing is people will just throw these words around loosely and incorrectly, which just confuses more people. Dino & Bronto. These are sort of slang words but they refer to specific ribs.
Once I saw a thread in a well known smoker forum, and the thing went on for two pages, and the OP never told anybody he was talking about back ribs! And it seemed everybody in the thread assumed he was talking about short ribs. And nobody thought to ask "what ribs are you referring to?" Pretty hilarious. So it's a good idea to say "short ribs" or "back ribs."
So yeah - short rib plate. That's what you want. Ribs 2-5 or ribs 6-8. Both are excellent and loads of fun to cook. And impressive. Hard to find them like that though.
Technically the butcher can cut them any way he wants. So it would be possible to get two ribs, but that would be unconventional. Normally, it would be 3 and 4 ribs.
Here are some "bronto ribs" I did last summer on the offset. Some people call them "brisket on a stick" which is pretty good description. There is no lean flat though. They're all just like fatty point brisket. but on a stick. Extremely rich, extremely tender, extremely delicious. They're to die for.
Check this vid out. These guys do an excellent job of explaining
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