Monster beef plate ribs are one of my most indulgent meals that I chase down a couple of times per year. The feeling of plowing into a single rib that can feed 1-2 people is a very primal moment for most people. Combine that with a beautiful bark and soft juicy salty meat in the middle and you’ve got yourself some BBQ heaven.
Beef back ribs are one of the foundations of great barbecue. They come from the loin of the cow and are just the bone off the prime rib. So, if you buy a bone in prime rib, you can get yourself a beautiful rack of beef back ribs by just removing the bones from the loin muscle. Lots of people leave it on, lots of people remove it, there is no right or wrong answer. This recipe is just to teach you how to cook these ribs if you remove them or are lucky enough to find them already removed at the butcher or grocery store. On these ribs most of the meat will end up being between the bones, unlike Plate ribs where the meat is on top of the bones. So, you will get less meat, but it will be a little more tender and just as delicious.
Beef plate ribs are the ones that everyone is after, because they have 1-2 inches of meat on top of the bones. When you get Beef ribs where all the meat is in between the bones and they have nothing on top, those are back ribs. Back ribs are delicious, but when I drool about beef ribs, those are lower on the rib and the meat is on top, so try and get the plate ribs if you can. Sometimes these can also be called Beef chuck ribs, so keep your eyes out for different names. The key indicator is the meat on the bone.
Everyone loves a fast and easy dinner, but imagine if that fast and easy dinner was also one of your favorite meals and knocked your socks off with flavour! Maui Ribs are exactly that, pumped full of flavour, these tender delicious slices of beef rib will excite your taste buds and are ready in basically no time.