Meat on the bone has a special flavor, which is why ribs are one of the most appreciated cuts. The popular options are beef and pork, and each has several cuts to choose from. Let the beef ribs vs. pork ribs debate begin!
Ribs are highly versatile and delicious however you cook them. Baked, grilled, roasted, smoked or even fried, they all have one thing in common: they need to be cooked slowly at low temperatures.
Being rich in connective tissue means they need longer cooking times to break it down and get the tender, juicy texture we’re all craving for our next cookout. Bring on the BBQ Sides and the Honey Sriracha Sauce to drizzle on top.
Once you know the differences between beef and pork ribs, and all the cuts, it will be easy to make an informed decision. And yes, you can definitely try all of them!
⚖️ Beef Ribs vs. Pork Ribs Side-by-Side Comparison
Beef Ribs | Pork Ribs | |
---|---|---|
Size | 8 to 12 inches long. | 3 to 6 inches long. |
Fat Content | Meat to fat ratio close to 1:1. | Reasonably lean. Rib tips are the fattiest part. |
Marbling | Visible marbling. | Subtle marbling, if any. |
Flavor | Intense beefy flavor. | Mild flavor provile. |
Cost | $6.5-$9 /pound. | Aprox $6 /pound. |
Cooking Methods | Slow cooking on the grill or oven, smoking, braising, pressure cooking. | Roasting, grilling, smoking. |
🍖 Beef Ribs vs. Pork Ribs Differences
You’ll find various rib cuts at your local butcher shop from both pork and beef. Each has some special traits and they also differ in size, cost, and nutritional profile.
Flavor
Flavor is perhaps the most important thing for us meat enthusiasts. Beef ribs have a rich flavor similar to steak.
Pork ribs are more moderate and have a natural sweetness that makes them easy to pair with an endless number of rubs, sauces, and spices.
Size
Cows are larger than piglets, so expect beef ribs to be significantly larger than pork ribs.
Beef ribs are usually weighed in pounds and measure between 8 and 12 inches. Pork ribs are 3 to 6 inches long and their weight is calculated in ounces.
Being larger, beef ribs will usually take longer to cook compared to their pork counterparts. The total cooking time is one important thing to consider when choosing a particular rib cut.
Sometimes butchers will split beef ribs lengthwise, making them about as short as pork ribs.
Meat To Fat Ratio
Each animal is unique, so even if you get the same rib cut, there will be some slight differences regarding the meat and fat content.
For beef and pork ribs, there will always be some differences regarding the meat to fat ratio.
Pork ribs have a similar amount of bone, regardless of the cut. Usually, they have more meat than fat, so they’re a splendid choice if you like your ribs lean.
Beef ribs are significantly fattier and have a higher meat content compared to pork ribs. Much of the fat in beef ribs is actually marbling. This kind of fat forms a web throughout the meat that melts during cooking and keeps it tender.
As a small downside, beef ribs have more connective tissue than pork ribs. They will often require longer cooking times and active involvement to reach the proper texture.
Cost Comparison
Prices are different for beef and pork ribs, although both are budget-friendly options.
There are, of course, various quality levels for meat and that will also result in different costs. Buying regular ribs from the grocery store will cost less than getting organic-sourced meat.
Beef ribs are slightly more expensive than pork ribs, with an added cost of about $1.50 per pound.
Nutritional Differences
Beef ribs are fattier and also meatier than pork ribs and this means they will have different nutritional profiles.
Beef ribs will have more calories, protein, and iron compared to pork ribs. Despite their slightly higher price, nutritionally speaking, you’ll get your money’s worth.
🐄 Types Of Beef Ribs
A whole beef rib is huge and too difficult to handle, so it’s sold as three separate cuts. You may find even smaller cuts at some butcher shops, but these three are the most common ones.
Plate Short Ribs
Plate short ribs are huge bony chunks of meaty goodness that come from the lower part of the ribcage, near the breastbone.
They’re shorter than other beef rib cuts and there are plenty of ways to cook them to perfection: grilling, smoking, or braising all work great!
You may find them under different names, such as barbecue ribs, braising ribs, or fancy cut ribs.
Chuck Short Ribs
Chuck Short Ribs come from under the chuck and they’re also known as Flanken Ribs, braising ribs, crosscut ribs, English short ribs, or Korean short ribs.
Being pretty common in groceries, they’re about 1/2-inch thick and have a high fat content. The best ways of cooking them is braising or grilling on high heat.
Baby Back Ribs
This cut surrounds the loin, in the upper part of the ribcage. Baby back ribs have a high fat content and a smaller quantity of meat between the bones.
Shorter and more rounded than spareribs, you’ll get the best results by slow cooking them in the grill or oven. We love to throw these on the smoker for tender, hands off ribs.
Bone-in ribeye steaks and prime rib roasts include back ribs. Since these are some of the most prized cuts, baby back ribs have just a thin layer of meat.
🐖 Types Of Pork Ribs
Pork ribs also come in several types, and each has its own appeal. After all, pork ribs are the most popular and usually easier to cook than beef ribs. We dug a bit deeper into two of the most popular for cookouts: St Louis Style Ribs vs Baby Back Ribs.
Spareribs
Spareribs come from the ribcage found in the stomach region. That’s why they have a higher fat content than baby back ribs.
The meat that’s on top of these ribs is used to make bacon and pancetta. Spareribs are 6-8 inches wide and are flatter compared to baby back ribs.
They will be extra tender and flavorful if you grill, smoke, or braise them!
Baby Back Ribs
Baby back ribs are shorter spare ribs, about 3 to 6 inches wide, hence the name. The good thing about this is they cook faster compared to other rib cuts.
They’re also leaner compared to spare ribs and the best way to cook them is in the smoker, grill, or oven at low temperatures smothered in our Pulled Pork Rub.
St. Louis-Style Ribs
St. Louis-Style Ribs are a medium-sized rack cut from the belly of the pork. They have a high amount of fat, which will make them super tender whether you cook them in the oven, grill, or smoker. You can grill or smoke these and they turn out delish either way!
The rib rack is trimmed into a rectangular shape. Being also flat, these ribs will cook evenly and yield plenty of meat.
As a small downside, this cut is not as easily available as the others.
Country-Style Ribs
This is a type of ribs that actually lacks the bone.
Country-style ribs are cut from the chuck eye roll and they can contain a little bone here and there. It’s not an actual rib bone, just a small part of the shoulder blade.
They are meaty, but also layered with fat, so expect a delicious and tender result after slow cooking.
Rib Tips
When St. Louis-style ribs are trimmed, rib tips are what’s left behind. They’re very fatty so eat these in moderation, but the flavor is excellent!
🍳 How To Cook Pork Ribs
Pork ribs will take a little longer to cook compared to boneless meat. Besides the bone, they also have connective tissue that needs time to break down.
They’re pretty lean though, and using a dry rub for ribs will ensure they turn out moist and tender. Slow grilling pork ribs for hours or baking them in the oven and finishing them on the grill are common cooking methods.
I have a better one! We grill St. Louis Style ribs for 60-90 minutes at 300°F using direct heat and they’re always so delicious.
We aim for an internal temperature of 200°F and I recommend you also rely on a meat thermometer to decide when your ribs are done.
Aim for the same internal temperature when baking in the oven. Allow the ribs to roast at 275°F until they’re tender.
Instant Pot pork ribs are also excellent, so if you own one, give them a try!
Of course, pork ribs are great for smoking. Try our smoked St. Louis Style ribs and smoked baby back ribs. I’m sure you’ll love these easy recipes!
👨🍳 How To Cook Beef Ribs
Beef ribs are larger, meatier, and richer in connective tissue compared to pork ribs. They’ll need at least 2 1/2 hours in the oven, at 275°F to become tender.
For best results, use a dry rub for ribs, cover them with foil and remove for the last 30 minutes of roasting for the bark to form.
Slow cooking, in general, is the best way to cook beef ribs. When smoking, preheat the smoker at 250°F and cook the ribs on indirect heat until they reach the target internal temperature (203°F).
It’s also worth experimenting with the best wood for smoking ribs. You might find new and exciting flavors!
Use the same temperature as a guideline for grilling beef ribs.
Other cooking methods that work well for beef ribs are pressure cooking and slow cooking. The meat will be fall-off-the-bone tender!
📌F.A.Q.
Pork ribs are the most popular choice, although it doesn’t mean beef ribs are not just as delectable.
Both types have lots of connective tissue, which means you’ll need to cook them low and slow.
Not all meat is created equal. The better the quality, the higher the price.
Of course, the quality of meat you plan to buy depends on your personal budget.
There are some key indicators everyone needs to pay attention to when buying ribs.
Make sure the ribs you buy don’t have any discolorations or dried-out edges.
Any weird or putrid smell is a sign the slabs are not fresh anymore. If the meat is sticky or even slimy, that also means you shouldn’t use it.
Color-wise, beef has a cherry-red color, while pork is grayish-pink.
Keep in mind that beef slabs sold in vacuum packs will have a purple-red color. Once opened, the meat will become cherry-red in color.
Country-Style pork ribs are the meatiest. The ones that come from the loin will cook pretty fast.
Usually, they are from near the shoulder so they’re more rich in connective tissue and require longer cooking times at low temperatures.
Final Words
Rib enthusiasts have so many choices when it comes to type and even more regarding cooking methods, and added flavors.
You can cook ribs in so many ways and keep things interesting by serving them with a variety of side dishes.
If you’re wondering what to do with leftover ribs, learn how to reheat them quickly in the oven or microwave. They still taste great as long as they’re stored properly in the fridge.
For me, there’s nothing like smoked baby back ribs, and the relatively short smoking time means you don’t need to wait for too long to enjoy them!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
Leave a Reply