I came across this explanation from another site the other day...Explain to me. Are plate ribs the same as short ribs. I read conflicting things. Can someone educate cause I want to try them.
There are three kinds of beef ribs you can find at a store:
beef back ribs,
short ribs, and
Beef back ribs are the equivalent of pork back ribs. They are cut away from the rib-eye, one of the most expensive cuts, hence butchers leave very little meat on these bones. The bones are thin, and whatever meat is left is located between the ribs. Smoking back ribs is hardly worth the effort.
Beef short ribs are the equivalent of St. Louis cut pork ribs. It’s a cut that comes from just behind the brisket and below the ribeye on a steer. It is called the short plate, and the ribs are called short ribs, or plate ribs since they come from the short plate. Here, the meat is located on top of the bones. The beef here is well-marbled and incredibly rich. This is the kind of ribs you want to use for smoking. It’s ideal for long and slow smoking.
Finally, beef chuck short ribs are similar to beef plate ribs as they are also very meaty, but less marbled and with a slightly smaller bone. Chuck ribs are usually easier to find, but beef plate short ribs are what you should use ideally.