What they are: These lean, curved slabs, taken from the pig’s rib cage near the backbone, are prized for their sweet, juicy meat. A full rack has about 8 ribs. Select one that weighs 2 pounds or less for the most tender meat. Plan on 1 pound per person.* How to prepare them: Precook for 2 to 2½ hours, then grill over medium-high heat for 4 to 5 minutes. Pressed for time? Skip precooking and just grill over medium heat until tender (the meat will be slightly tougher but still delicious), 25 to 30 minutes. What they are: A classic Texas fare, these are the same ribs found in a prime rib roast. They have little meat, but what’s there is very flavorful (think steak). Beef ribs are large, usually measuring 8 inches. A full rack has 7 to 8 ribs and weighs 3 to 4 pounds. Plan on 1½ pounds per person.* How to prepare them: Grill, covered, over indirect low heat until tender, 4 to 5 hours. (See our directions for cooking with indirect heat.) What they are: Sold individually (sometimes boneless), these meaty ribs come from the upper loin of a pig. (No wonder they look more like chops than standard ribs.) For barbecuing, choose ribs with lots of marbled fat—with precooking, they become extremely tender. Plan on 1 rib (about ½ pound) per person.* How to prepare them: Precook for 2½ to 3 hours, then grill over medium-high heat for 4 to 5 minutes. Alternatively, braise them. Why different serving amounts for each type of cut? Ribs vary in terms of the meat-to-bone ratio. What they are: This intensely beefy variety comes from the cow’s lower rib cage, like many short ribs. But this cut is different: Flanken are sliced across the bones into thin slabs about 3 ribs wide; short ribs are typically cut between the bones. Plan on 1 piece of flanken (about ¾ pound) per person. How to prepare them: Grill over medium-high heat for 5 to 6 minutes per side. Alternatively, braise them. What they are: Sold in rectangular 2- to 3-inch pieces, short ribs, which can come from the cow’s chuck or middle rib area, have thick layers of meat and fat that give the cut a rich taste. Plan on 2 short ribs (about 1 pound) per person.* How to prepare them: Because short ribs are prone to toughness, they are rarely grilled. Braise them instead. What they are: These large, irregularly sized ribs come from a pig’s underbelly or lower rib cage. (That’s also the source of (yum) bacon.) Spareribs aren’t as meaty as baby backs, but they’re very tasty, thanks to a generous amount of fat. A full rack has about 13 ribs and weighs 3 to 4 pounds. Plan on 1½ pounds per person.* How to prepare them: Trim excess fat, precook for 2½ to 3 hours, then grill over medium-high heat for 4 to 5 minutes. What they are: A trimmed-down version of pork spareribs, this midwestern favorite has a fatty strip of cartilage and the connective tissue removed. The result is a more delicate cut that is easy to handle and cooks more evenly than regular spareribs. A full rack has about 13 ribs and weighs about 2½ pounds. Plan on 1½ pounds per person.* How to prepare them: Precook for 2½ to 3 hours, then grill over medium-high heat for 4 to 5 minutes.
