In the world of Texas BBQ, few things are as revered, or debated, as a perfectly cooked rack of ribs. But before you fire up the smoker or order a slab from your favorite pitmaster, it helps to know what you’re biting into. From the lean and tender baby backs to the bold, beefy dino ribs, each cut brings its own personality to the table.
This guide breaks down the most popular types of pork and beef ribs, explaining where they come from, how they differ in flavor and texture, and the best ways to cook them. Whether you're planning a backyard feast or just curious about what sets Texas-style ribs apart from short ribs, you’ll walk away ready to choose (and cook) the right rib for any occasion.
4 Types of Pork Ribs You Should Know
1. Baby Back Ribs
Cut from the upper part of the pig’s ribcage – where the ribs meet the spine – baby back ribs are shorter, curved, and leaner than other pork rib cuts. Their tenderness makes them a fan favorite, especially for beginners or anyone short on time. They cook quickly and take well to both dry rubs and sticky glazes, whether you’re grilling them or roasting them in the oven.
Best for: Quick cooking; grilling; oven-roasting with a foil wrap; sauced and smoked for a classic BBQ finish.
2. Spare Ribs
Spare ribs come from the lower portion of the ribcage, closer to the belly. They’re larger, flatter and meatier than baby backs – but they also have more connective tissue and fat, which means more flavor when cooked right. These ribs benefit from a longer, lower-temperature cook that breaks down the fat and collagen, resulting in tender, juicy meat that pulls right off the bone.
Best for: Smoking low and slow; bold dry rubs; vinegar-based mops to balance the richness.
3. St. Louis-Style Ribs
Technically still spare ribs, St. Louis-style ribs are trimmed down for a more rectangular, uniform shape. The cartilage, rib tips and breastbone are removed, making them easier to cook evenly and a favorite in BBQ competitions. They strike a great balance between meatiness and presentation, and their flat shape makes them ideal for applying rubs and sauces evenly.
Best for: Competition-style BBQ, clean slicing, and even cooking on the smoker or grill.
4. Duroc-Style Ribs
Duroc pork comes from a heritage breed prized for its rich marbling, deep flavor and naturally tender texture. Compared to conventional pork, Duroc ribs are meatier, juicier and more flavorful, making them perfect for the low-and-slow smoking style we live by at Truth BBQ. The higher fat content renders beautifully over hours in the smoker, resulting in ribs that are succulent, smoky and fall-off-the-bone tender. It’s the kind of pork that doesn’t need heavy seasoning or sauce to stand out, just the right rub, the right wood and time.
Order our signature, bestselling Duroc-style pork ribs today.
3 Types of Beef Ribs You Should Know
5. Beef Back Ribs
Beef back ribs are what’s left behind when the butcher carves ribeye steaks or prime rib roasts. That means they don’t carry a ton of meat on top of the bone, but what they do have is pure, concentrated beef flavor. The meat tends to sit between the bones rather than on top, and the thinner structure makes them perfect for a fast cook over high heat or a quick hit in the smoker.
Best for: Grilling or smoking with a dry rub; great for folks who like to gnaw their way through flavorful bone-in bites.
6. Beef Short Ribs
Taken from the lower portion of the ribcage (either the chuck or plate section), beef short ribs are thick, fatty and deeply flavorful. Unlike back ribs, short ribs have serious meat on top of the bone, often an inch or more. This cut is rich in collagen and benefits from slow, moist cooking methods to break it all down into melt-in-your-mouth tenderness.
Best for: Braising in a Dutch oven; smoking for hours at low heat; cooking sous vide for ultra-precise texture.
7. Dino Ribs (Plate Ribs)
Also known as beef plate ribs, these are the giants of the rib world. Often cut as a three-bone slab with massive chunks of meat on top, dino ribs get their nickname for a reason – they look prehistoric. What sets them apart, besides sheer size, is the depth of beef flavor and the luscious texture that comes from slow smoking over oak or mesquite.
Best for: Low-and-slow Texas-style smoking; serve with just salt, pepper, and time for a true pitmaster’s cut.
Cooking Methods by Rib Type
Cooking ribs isn’t a one-size-fits-all situation. Each cut shines best under certain conditions. Here’s how to match the method to the meat:
- Smoking: Ideal for spare ribs, St. Louis-style, short ribs and dino ribs. The long, slow cook at low temperatures (225-250°F) breaks down tough fibers and enhances flavor. Wood smoke (post oak, hickory or mesquite) adds signature Texas depth.
- Grilling: Best for baby backs and beef back ribs. These leaner cuts cook faster and don’t need the hours of smoke time – just a hot grill, a flavorful rub and a careful eye to avoid overcooking.
- Oven-roasting: Perfect for baby backs and spare ribs. Wrap them in foil with a splash of liquid (apple cider vinegar or broth), bake low and slow, then finish uncovered or on the grill to caramelize.
- Braising or sous vide: Short ribs take beautifully to moist heat cooking. Braise with red wine, broth or even a BBQ sauce blend for fork-tender results, or sous vide for ultra-controlled texture before a finishing sear or smoke.
When it comes to flavor, dry rubs let the meat speak for itself, while sauces add layers of tang, heat or sweetness. Texas-style BBQ often leans toward simple rubs (think salt, pepper, paprika) that you can customize to your taste.
How to Choose the Right Rib for Your Occasion
With so many options, how do you pick the right rib for your BBQ? It comes down to a few key factors: texture, time, presentation and crowd preferences.
- Hosting a big crowd? Go for our Duroc-style pork ribs or St. Louis-style pork ribs – they’re meaty, uniform and easy to portion. If your guests love smoky, bold flavors, beef short ribs or dino ribs will steal the show.
- Short on time? Choose baby backs or beef back ribs. They cook faster than other cuts and still deliver great flavor, especially when finished with a signature sauce or glaze. Our Duroc-style pork ribs are also perfect when you’re looking to cut down on prep time. They arrive at your doorstep fully cooked, so all you have to do is follow the detailed reheating instructions we provide for fresh, fall-of-the-bone succulence.
- Want to impress? Few things are more jaw-dropping than Duroc-style pork ribs or a slab of dino ribs fresh from the smoker. They’re not just big – they’re full of deep flavorful richness that makes them worth the effort.
- Love a fork-tender texture? Look to spare ribs or short ribs, which become melt-in-your-mouth tender when cooked low and slow.
Order Texas-Style Pork Ribs from Truth BBQ
Whether you’re craving perfectly smoked pork spare ribs or stocking up for your next backyard feast, we’ve got you covered. At Truth BBQ, we slow-smoke our Duroc pork ribs the traditional way – over post oak wood, with no shortcuts and no compromises – so every bite is bold, tender and packed with real Texas flavor.
Each rack is hand-rubbed with our signature all-purpose seasoning and smoked low and slow by our pitmasters until it reaches fall-off-the-bone perfection. We vacuum seal and flash-freeze every order at peak freshness, then ship it straight to your door in a custom cooler. Don’t forget to add our house-made sauces and condiments, crafted to complement the natural richness of the meat.
Hosting a party? Filling the freezer? Planning your next cookout? You bring the appetite – we’ll bring the ribs.
Get authentic Texas ribs delivered to your doorstep today.
Frequently Asked Questions
1. How many people can Truth BBQ’s rib racks serve?
Each rack of our Duroc pork spare ribs weighs between 3 to 3.5 pounds and can feed approximately 3 to 4 people, depending on appetite and serving size.
2. What makes Truth BBQ’s ribs different?
We use premium Duroc pork ribs, seasoned with our all-purpose protein rub and smoked daily over Post Oak wood in offset smokers. This traditional method imparts a mild, nuanced smoke that lets the natural flavor and texture of the meat shine through.
3. Are Truth BBQ’s ribs fully cooked and ready to eat?
Yes. All of our ribs are fully smoked and vacuum sealed at peak freshness. Each rack is flash frozen and shipped in a custom cooler with ice packs — just reheat using the included instructions and serve.
4. Can Truth BBQ ribs and sauces be shipped to me?
We ship frozen smoked meats via FedEx 2-Day Shipping within the continental U.S. (excluding P.O. Boxes and territories). Ribs are shipped Monday through Wednesday to ensure freshness, and each package requires a signature upon delivery. You can bundle your order with house-made sauces and enjoy a complete Texas BBQ experience at home.