From Brisket to Beef Ribs: A BBQ Meat Primer

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Sara Gauchat on May 1, 2012 at 4:55PM

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From Brisket to Beef Ribs: A BBQ Meat Primer

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Beef ribs

If you don't know your beef ribs from your pork ribs, here's a quick tip: nine times out of ten, you're probably eating pork ribs. Beef ribs are harder to find on menus (outside of Texas and New York City, where they're a bit more prevalent). They're big-boned—and that's not a euphemism in this case—and they don't have a whole lot of meat on them, which makes them less friendly for eating. But when you can find them, they are tender and they boast a smoky flavor that really permeates throughout. "People always use the term "fall-off-the-bone", but that's not always a good thing," says Gelin. "You want it to be a little meaty with a little give to it. You should be able to remove the meat easily, but not have it fall off."

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