The other rib types include country style ribs, beef back ribs, beef short ribs, lamb ribs, and the exotic varieties such as buffalo, elk, wild boar and venison.
Country Style Ribs
These ribs are actually cut from the pork butt and really aren’t ribs but they are extremely flavorful and can sometimes be purchased for as little as $0.99/lb on sale.
One thing I need to mention is… always remember to trim as much exterior fat as possible off of this type of rib before cooking. Serving portions as an appetizer are 1 piece per person or as an entree, half a pound.
Beef Back Ribs
These ribs are cut from the loin of the cow and contain five or six bones per slab. These ribs are not very meaty but do well in the smoker with a good rub applied first.
Portion sizes are two ribs per person as an appetizer or six ribs for an entree.
Beef Short Ribs
Beef short ribs are cut from the bottom end of the rib cage called the “plate” or from the chuck area. The first area being the most tender.
I do not recommend grilling beef short ribs since the meat is tough like brisket and can only be tenderized through a long, slow cooking process such as smoking. Be sure to trim all exterior fat before cooking.
As an entree serve one pound of ribs per person.
Lamb ribs are not my specialty however, I do know that each side weighs in at 16 to 20 ounces and contain very little meat. Lamb ribs should be trimmed of all exterior fat however, this can take an excessive amount of time.
Serve three ribs per person as an appetizer or two sides as an entree.
Then there are the exotic rib types… buffalo, elk, wild boar and venison which most people, including myself, know very little about. If you are ever fortunate enough to find some, please buy a couple slabs, slow smoke them with a good dry rub and let us know how they turn out. we will post your findings right here at smoking-meat.com and you can be a co-expert with us.