The Best Types of Ribs to Grill
By Hunter Lewis, Bon Appétit
What's our favorite kind of rib for the grill? Any one that comes from a pig. (Sorry, Texas--those beef ribs are just too huge.) From meaty slabs of spare-ribs meant for smoky slow cooking to pork chop-like country-style ribs that take well to direct heat, here's our guide to four rib cuts you need to know.
Read More: The Best Store-Bought Ice Cream
1. Spareribs are what's left over once the meat has been cut from the belly. Look for racks with a thick layer of meat. A full, 11-to-14-rib slab should be in the three-pound range and feeds three people.
2. Trim the breastbones from spareribs and you've got St. Louis-style spareribs. They cook evenly and fit better on the grill than full spareribs. A two-pound rack feeds two people.
Read More:The Top 20 Best Tasting Burger Recipes
3. Dainty one-to-two-pound baby back ribracks are super tender and cook in half the time of spareribs.
4. Whether cut from the blade end of the pork loin or from the Boston butt, country-style ribs are tender enough to marinate and grill over direct heat.
More from Bon Appétit:
10 Snacks You Thought Were Healthy But Really Aren't
10 Quick and Easy School-Night Dinners
25 One-Bite Appetizers
Junk Food Makeover: Healthier Chicken Nuggets
