What Types Of Ribs Are There?

Choosing the right type of ribs for your meal can be a daunting task. After all, with so many options available, it can be hard to know where to start. Ribs are divided into several classifications based on the section of the animal they come from. Whether you’re a seasoned pro or new to the world of ribs, it’s essential to understand the different types and their unique characteristics. Here’s a look at all the different types and what to expect from each variety. 

Key Takeaways

• For traditional ribs and classic barbecue flavor, St. Louis Cut Ribs (spare ribs with their tips cut off) are largely considered to be the best tasting. However, there are just as many fans of baby back ribs who would argue for their favorite taking the top place. 
• While all ribs generally cook low and slow, take the time to familiarize yourself with the different cuts and their exact cooking duration. There are major differences between the different types and cuts of meat. Undercooking leaves ribs tough and dry with excessive richness, while overcooking makes them mushy, neither of which you want, so get your timing right.

• Key Takeaways
• Pork Ribs
  • Baby Back Ribs 
  • Spare Ribs
  • St. Louis Ribs
  • Country-Style Ribs
  • French Cut Rib Chop
  • Danish Ribs
  • Rib Tips
• Beef Ribs
  • Short Ribs
  • Plate Short Ribs
  • Chuck Short Ribs
  • Back Ribs
  • Spare/Short Ribs
  • Flanken-Cut Short Ribs
  • English Cut Short Ribs
• Mutton & Lamb Ribs (Also Goat)
  • Lamb Rack & Double Rack Of Lamb
  • Spare Ribs
  • Spare Rib Tips
  • Rib Chop
  • Frenched Rib Chop
  • Rib Roast / Frenched Rib Roast
  • Denver Ribs
  • Riblets
• Venison
  • Venison Full Rack
  • Venison Short Ribs
  • Venison Spare Ribs
• What Type Of Ribs Are There – Frequently Asked Questions

Pork Ribs

Cooking perfect pork ribs is all about timing and temperature. The general rule of thumb is to cook them low and slow, at around 225-250°F, for 3-4 hours or until the meat is tender and falls off the bone. The internal temperature should reach at least 145°F for safety, but for the best results, it’s recommended to cook them until around 190-203°F as this guarantees tender and juicy meat with a nice crust. For the ultimate final result, be sure to try our recipe for ‘Beth’s Melt in Your Mouth Ribs’ – it’s the secrets of home-cooking at its best.

Baby Back Ribs

• Alternate Names: Loin Ribs, Back Ribs, Canadian Back Ribs
• Cut: Loin Section Where Rib Cage Meets Backbone
• Size: 3 – 6 Inches Long, 1 Inch Or Thicker, 1 ¼ – 2 ¼ Pounds
• Correct Internal Temperature: 180 – 195°F
• Grill/Roasting Recommendation: 2 – 4 Hours @ 275°F
• Smoking Recommendation: 2 – 3 Hours @ 225°F
• Slow Cooking Recommendation: Low 6 – 7 Hours | High 2 – 3 Hours
• Braising Recommendation: 3 – 4 Hours Semi-Covered, Moderate Heat (275°F)

As the leanest and most tender variety, baby back ribs are also the most expensive type of pork ribs. Don’t be fooled into thinking these are from young animals, for the name ‘baby back ribs’ is derived from the shorter size of each rib as compared to spare ribs, not infantile animals. Always look for meaty baby back ribs that don’t have most of their flesh trimmed off, thereby exposing the bone. These are called shiners and are not recommended. 

Spare Ribs

• Alternate Names: Side-Ribs 
• Cut: Belly Section Between Should & Hind Legs Above Sternum, Typically 4th Rib Bone Onward
• Size: 16 – 24 Inch Long, 1 – 3 Inch Thick, 1 ¼ to 2 ¼ Pounds Or More
• Correct Internal Temperature: 180 – 195°F
• Grill/Roasting Recommendation: 2 – 3 Hours @ 275°F-300°F
• Smoking Recommendation: 2 – 3 Hours @ 225°F
• Slow Cooking Recommendation: Low 7- 8 Hours | High 3 – 4 Hours
• Braising Recommendation: 4 – 5 Hours Semi-Covered, Moderate Heat (275°F)

Spareribs are bigger than their baby-back counterparts, but they’re also far more affordable. Avoid buying ribs with large areas of surface fat unless they’re exceptionally well-priced and you don’t mind trimming the ribs yourself. Again, avoid shiners if you can. 

St. Louis Ribs

• Alternate Names: Kansas City Style Ribs
• Cut: Belly Between Belly And Breastbone After Belly Removal, From Longest Rib Onward
• Size: 14 – 24 Inch Long, 1 – 2 Inch Thick, 2 ½ – 3 Pounds 
• Correct Internal Temperature: 190 – 203°F
• Grill/Roasting Recommendation: 2 – 3 Hours @ 275°F-300°F
• Smoking Recommendation: 2 – 3 hours @ 225°F
• Slow-Cooking Recommendation: Low 8 – 10 Hours | High 4 – 5 Hours
• Braising Recommendation: 3 Hours Semi Covered, 

St. Louis-style spare ribs are cut from lower down than spare ribs and are generally flatter and cheaper than baby back ribs but a little more pricey than spare ribs. If not trimmed already, cut away the skirt meat running along the backside of your ribs. Always inspect your meat to look for a good degree of marbling without too much fat. 

Country-Style Ribs

• Alternate Names: Boneless Country-Style Ribs, Pork Shoulder Country-Style Ribs, Pork Shoulder Ribs
• Cut: Shoulder Cut From Chuck-Primal At Meeting Of Loin & Shoulder
• Size: 6 – 8 Inch Long, 1 ½ – 2 Inch Thick, 1.1 – 2.5 Pounds
• Correct Internal Temperature: 190 – 203°F
• Grill/Roasting Recommendation: 2 Hours @ 325°F
• Smoking Recommendation: 3 – 4 Hours @ 250°F
• Slow-Cooking Recommendation: Low 6 – 8 Hours | High 3 – 4 Hours
• Braising Recommendation: 2 – 3 Hours Semi Covered

Even though they aren’t by definition ribs at all, country-style ribs which are actually strips from the shoulder, are generally seen as ribs. Boned and boneless varieties are available. Due to coming without bones, country-style ribs thus grant the greatest quantity of meat per pound. They’re not the first choice for grilling or smoking but are more frequently slow-cooked or braised over an extended period. As one of the cheapest types of pork ribs available, country-style ribs are a top pick for stews, soups, and other hearty dishes. 

French Cut Rib Chop

• Alternate Names: Boneless Country-Style Ribs, Pork Shoulder Country-Style Ribs, Pork Shoulder Ribs
• Cut: Extracted From Rib Section Of Pork Loin & Frenched To Create Chop
• Size: 4 Inch Diameter, ½ – 1 Inch Thick, 28 – 32 Ounce
• Correct Internal Temperature: 145 – 160°F
• Grill/Roasting Recommendation: 5 Minutes Per Side @ 425°F
• Smoking Recommendation: 1 Hour @ 225°F
• Slow-Cooking Recommendation: Brine, Then Cook On High 25 – 40 Minutes
• Braising Recommendation: 45 Minutes Semi-Covered Ultra-High Heat (425°F)

The French cut rib chop is the equivalent of ribeye from a cow and is the most exclusive, lean, and flavorful type of pork chop. Even though the taste and leanness are there, they’re not as expensive as other cuts of pork, such as the prior ribs reviewed. They don’t need to be cooked to death to become tender either, which makes them supremely versatile. 

Danish Ribs

• Alternate Names: Danish Baby Back Ribs, Danish Back Ribs, Flanken Ribs
• Cut: Extracted From Leftover Mid-Rib Section After Cutting Danish Ham
• Size: 12 – 16 Inch Long, 4 – 5 Inch Wide, 1 – 1 ½ Inch Thick, 1 – 1 ½ Pounds
• Correct Internal Temperature: 145 – 160°F
• Grill/Roasting Recommendation: 2 – 3 Hours @ 275°F
• Smoking Recommendation: Smoke 3 Hours @ 225°F, Braise 2 Hours, Smoke 2 Hours @ 225°F
• Slow-Cooking Recommendation: Low 6 – 7 Hours | High 4 – 5 Hours
• Braising Recommendation: 2 – 3 Hours Semi-Covered High Heat (400°F)

There’s no breaking the budget when opting for ultra-affordable Danish ribs. This makes them a popular choice in households that are fond of stews and slow-cooked or braised dishes. Once cooked, the meat is ever-versatile, so if you’re looking to maximize your budget, this is your buy. 

Rib Tips

• Alternate Names: Pork Rib Tips, Scraps, Pork Scraps
• Cut: Extracted From Trimmed Spare Rib Section, Leftovers
• Size: 8 – 12 Inch Long, 2 – 4 Inch Wide, 1 – 1 ½ Inch Thick, 8 – 12 Ounces Each
• Correct Internal Temperature: 195 – 203° F
• Grill/Roasting Recommendation: 2 – 2 ½ Hours @ 275°F
• Smoking Recommendation: Smoke 2 Hours @ 225°F
• Slow-Cooking Recommendation: Low 4 – 5 Hours | High 2 – 3 Hours
• Braising Recommendation: 2 – 2 ½ Hours Semi-Covered, Moderate-High Heat (300°F)

Small triangular pork rib tips are one of the most versatile and affordable cuts of meat around. They’re cheaper than almost all other varieties of pork, so be sure to leverage them for soups, stews, curries, and any meal that’s pressure cooked. Sometimes they can be a little too fatty, so pay attention and ask for the excess to be snipped away prior to purchasing.

Beef Ribs

Beef ribs are one of the most popular cuts of beef and are a favorite among many avid cooks. The correct internal temperature for rare beef is 120 – 125°F. Medium-rare calls for 130 – 135°F. Medium is at 140 – 145°F, and well-done is at 160 – 165°F. Most professional chefs agree that ribs require an internal temperature of 180 – 195°F measured from within the thickest part to be cooked tender to perfection.

Short Ribs

• Alternate Names: Crosscut Ribs, English Short Ribs
• Cut: Cut From Directly Behind Rib Cage Beneath Back Ribs
• Size: 4 – 8 Inch Long, 3 – 5 Inch Thick, 2 – 2.5 Pounds
• Correct Internal Temperature: 200 – 205°F
• Grill/Roasting Recommendation: 3 Hours @ 325°F
• Smoking Recommendation: 7-8 Hours @ 225°F
• Slow-Cooking Recommendation: Low 6-8 Hours / High 4-5 Hours
• Braising Recommendation: 3 – 4 Hours Semi-Covered, Moderate-High Heat (325°F)

Short ribs are a hit for braised dishes but depending on the cut, they can be excessively boney. They are cut from the chuck or brisket of the cow and are priced according to how fatty they are. Nonetheless, all short ribs are extremely affordable. 

Plate Short Ribs

• Alternate Names: Barbecue Ribs, Braising Ribs, Fancy Cut Ribs
• Cut: Cut From Plate/Short Plate Forequarter Of Cow’s Belly Just Beneath Rib Cut
• Size: 3 – 6 Inch Long, 3 – 5 Inch Thick, 2.5 – 3.5 Pounds
• Correct Internal Temperature: 200 – 205°F
• Grill/Roasting Recommendation: 3 – 4 Hours @ 275°F
• Smoking Recommendation: 4 – 5 Hours @ 250°F
• Slow-Cooking Recommendation: Low 6 – 8 Hours / High 5 – 6 Hours
• Braising Recommendation: 3 – 4 Hours Semi-Covered, Moderate-High Heat (325°F)

Plate short ribs are cut from the cow’s breastbone region, which makes them far more substantial than other ribs, and it grants more marbling due to the high-fat content. They’re a little pricier than regular short ribs and come in a section of four ribs most of the time. 

Chuck Short Ribs

• Alternate Names: Boneless Chuck Short Ribs
• Cut: Extracted From Square-Cut Chuck Primal (Shoulder Region)
• Size: 3 – 6 Inch Long, 3 – 5 Inch Thick, 2 – 2.5 Pounds
• Correct Internal Temperature: 203°F
• Grill/Roasting Recommendation: 2 – 3 Hours @ 300°F
• Smoking Recommendation: 4 Hours @ 225°F
• Slow-Cooking Recommendation: Low 6 – 7 Hours | High 4 – 5 Hours
• Braising Recommendation: 2 – 3 Hours Semi Covered, Moderate-High Heat (325°F)

Meaty chuck short ribs from the cow’s shoulder and take time to cook tender but they’re worth it. With far more flavor than most other beef, they’re also cheaper than the majority of cuts. Always pick chuck short rib that has a decent cap of fat but don’t let it come too fatty. 

Back Ribs

• Alternate Names: Loin Ribs, Baby Back Ribs
• Cut: Cut From Loin Section At Top Ribcage Rib Primal Between Short Loin & Shoulder
• Size: 3 – 6 Inch Long, 1 ½ – 2 Inches Wide, 1 – 2 Inch Thick, 2.5 – 4 Pounds
• Correct Internal Temperature: 202°F
• Grill/Roasting Recommendation: 3 – 4 Hours @ 275°F
• Smoking Recommendation: 5 – 6 Hours @ 275°F
• Slow-Cooking Recommendation: Low 7 – 8 Hours | High 5 – 6 Hours
• Braising Recommendation: 3 – 4 Hours Semi-Covered, Moderate Heat (350°F)

Tender beef back ribs are a favorite in all sorts of barbecue dishes due to just how soft they are. They’re also a midway point of affordability which makes them a go-to for many. Just keep in mind, back ribs and any other full cut will always take longer than flanken-cut ribs to cook. 

Spare/Short Ribs

• Alternate Names: Beef Spare Ribs, Beef Short Ribs
• Cut: Extracted From Short Plate, Flesh Atop the Bones Of Lower Ribcage Underneath Brisket
• Size: 3 – 4 Inch Long, 7 – 8 Inches Wide, 1- 2 Inches Thick, 2.5 – 2.75 Pounds
• Correct Internal Temperature: 200 – 205°F
• Grill/Roasting Recommendation: 4 Hours @ 325 °F
• Smoking Recommendation: 3 – 4 Hours @ 225°F
• Slow-Cooking Recommendation: Low 6 – 8 Hours | High 4 – 5 Hours
• Braising Recommendation: 5-8 Hours Semi Covered, Moderate Heat (325 – 350°F)

Beef spare ribs are a leading favorite and for a good reason. Their flavor comes out wonderfully rich when cooked low and slow just like all ribs love. Pick spare ribs if you’re in the mood for something large and meaty with more fat than beef back ribs.

Flanken-Cut Short Ribs

• Alternate Names: Korean-Style Short Ribs, Flanken Short Ribs, Flanken-Style Short Ribs, Flanked Short Ribs, Kalbi-Style Short Ribs
• Cut: Extracted From Chuck Sub-Primal, Cut With The Bone Instead Of Against Like English Cut
• Size: 6 – 8 Inches Long, 7 – 8 Inch Wide, ½ – 1 Inch Thick, 2 – 2.5 Pounds
• Correct Internal Temperature: 140 – 145°F
• Grill/Roasting Recommendation: 2 – 3 Hours @ 325°F
• Smoking Recommendation: 45 Minutes – 1 ¼ Hours @ 225°F
• Slow-Cooking Recommendation: Low 7 – 8 Hours | High 4 – 5 Hours
• Braising Recommendation: 5-7 Hours Semi Covered, Moderate Heat (325 – 350°F)

Flanken-cut short ribs cook faster than other varieties thanks to coming trimmed. With a cut directly across the bone, they’re just the right size for grilling, braising and marinating. 

English Cut Short Ribs

• Alternate Names: English Short Ribs
• Cut: Cut From Brisket, Chuck, Plate, Or Rib Parallel To Bone, Granting A Single Bone Per Cut
• Size: 4 – 8 Inch Long, 7 – 8 Inch Wide, ½ – 1 Inch Thick, 2 – 2.5 Pounds
• Correct Internal Temperature: 140 – 145°F
• Grill/Roasting Recommendation:  2 – 3 Hours @ 325°F
• Smoking Recommendation: 2 ½ – 3 Hours @ 325°F
• Slow-Cooking Recommendation: Low 7 – 8 Hours | High 4 – 5 Hours
• Braising Recommendation: 5-7 Hours Semi Covered, Moderate Heat (325 – 350°F)

English cut short ribs come in several varieties and are all thicker than Flanken-cut ribs. There are trimmed English short ribs, which have the prime rib and most of the covering fat cut away, and lean English short rib, which is the same cut as the prior but with even more of the fat layer removed. A popular choice for stews is English cut riblets which are essentially an English rib sliced into segments composed of a small section of bone topped by 2 inches of top round. Lastly, longer boneless English short ribs spanning up to 8 inches, absent of their intercostal meat (meat between the ribs), are also available. 

Mutton & Lamb Ribs (Also Goat)

The flavor of lamb, mutton, and goat ribs is each unique and far different from other types of ribs. Expect something far richer than most meat if you’ve never tried it before. Rare lamb calls for around 115 to 120°F. Medium-rare lamb ribs need to hit 125°F. Medium lamb is at 130°F, medium-well at 145°F, and well done is reached at an internal temperature of 150°F.

Lamb Rack & Double Rack Of Lamb

• Alternate Names: Hotel Rack, Carré D’Agneau
• Cut: Taken From Upper Rib Primal Perpendicular To Spine
• Size: 18 – 26 Inch Long, 8 – 12 Inch Wide, 1.6 – 2.2 Pounds
• Correct Internal Temperature: 115 – 145°F
• Grill/Roasting Recommendation: 15 – 25 Minutes @ 450°F
• Smoking Recommendation: 40 Minutes – 2 Hours @ 225°F
• Slow-Cooking Recommendation: Low 5 – 6 Hours | High 3 – 4 Hours
• Braising Recommendation: 45 Minutes Semi-Covered, High Heat (450­°F)

Lamb rack is a rib cut that includes the bones and a layer of fat on top. It is typically roasted whole and then sliced into individual ribs for serving.

Spare Ribs

• Alternate Names: Lamb Ribs, Denver-Style Ribs
• Cut: Extracted From Lower Belly Rib section Near Breastbone
• Size: 16 – 24 Inches Long, 8 – 12 Inch Wide, 1 ½ – 2 Inch Thick 
• Correct Internal Temperature: 145°F
• Grill/Roasting Recommendation: 1 ½ Hours @ 300°F
• Smoking Recommendation: 2 – 3 Hours @ 275°F
• Slow-Cooking Recommendation: Low 5 – 6 Hours | High 3 – 4 Hours
• Braising Recommendation: 3 Hours Semi-Covered, Moderate-High Heat (375°F)

Spare ribs are the ribs that are located below the shoulder blade, and they have more fat and connective tissue than other cuts of lamb ribs. They are often slow-cooked to tenderize the meat and make it flavorful.

Spare Rib Tips

• Alternate Names: Rib Tips, Riblets
• Cut: Leftovers Cut Away From Spare Ribs To Square The Cut
• Size: 6 – 12 Inch Long, 1 – 3 Inch Wide, 1 ½ – 2 Inch Thick, 6 Ounces – 2 Pounds
• Correct Internal Temperature: 180°F
• Grill/Roasting Recommendation: 1 ½ Hours @ 350°F
• Smoking Recommendation: 2 ½ – 3 Hours @ 225°F
• Slow-Cooking Recommendation: Low 4 – 6 Hours | High 3 – 4 Hours
• Braising Recommendation: 3 Hours Semi-Covered, Moderate-High Heat (350°F)

Lamb spare rib tips are a true delicacy that is sure to impress. They’re ideal for a small plate or use as appetizers and love to be served with sauce. Marinating is highly recommended to guarantee juicy, succulent meat with a crispy exterior. Expect to pay less than

Rib Chop

• Alternate Names: Center-Cut Chop, Center-Cut Rib Chop
• Cut: Taken And Trimmed From Rib Primal/Rack 
• Size: 4 – 12 Inch Long, 2 – 4 Inch Wide, ¾ – 1 Inch Thick, 6 Ounces – 2.5 Pounds
• Correct Internal Temperature: 130 – 145°F
• Grill/Roasting Recommendation: 3 – 8 Minutes @ 425°F
• Smoking Recommendation: 45 Minutes – 1 Hour @ 225°F
• Slow-Cooking Recommendation: Low 6 – 8 Hours | High 3 – 4 Hours
• Braising Recommendation: 3 Hours Semi-Covered, Moderate Heat (300°F)

Lamb rib chops are considered to be among the most flavorful and tender cuts, but they’re comparatively affordable when compared to beef or veal. Expect to pay more than shoulder or leg, but at the same time, you’re buying a cut of lamb from the rib section that’s supremely versatile and quick cooking.

Frenched Rib Chop

• Alternate Names: French Trimmed Rib Chop, Trimmed Rib Chop
• Cut: Taken And Trimmed From Rib Primal/Rack 
• Size: 3 – 10 Inch Long, 2 – 3 Inch Wide, ¾ – 1 Inch Thick, 6 Ounces – 2.5 Pounds
• Correct Internal Temperature: 130 – 145°F
• Grill/Roasting Recommendation: 3 – 8 Minutes @ 425°F
• Smoking Recommendation: 45 Minutes – 1 Hour @ 225°F
• Slow-Cooking Recommendation: Low 6 – 8 Hours | High 3 – 4 Hours
• Braising Recommendation: 3 Hours Semi-Covered, Moderate Heat (300°F)

A Frenched rib chop is a rib chop that has had the meat and fat trimmed away, which leaves “frenched” exposed bone that many compare to the resemblance of a handle. You pay a little more for the fancy appearance but for some occasions, there’s no better way to serve lamb, mutton, or goat. 

Rib Roast / Frenched Rib Roast

• Alternate Names: Prime Rib, Beef Rib Roast, Standing Roast
• Cut: Extracted From Front-Section Of Rib Primal Beneath Backbone
• Size: 16 – 24 Inches Long, 2 – 4 Inch Wide, 1 ½ – 2 Pounds
• Correct Internal Temperature: 130 – 145°F
• Grill/Roasting Recommendation: 1 – 1 ½ Hours @ 350°F
• Smoking Recommendation: 40 Minutes – 1 ¼ Hours @ 225°F
• Slow-Cooking Recommendation: Low 5 – 6 Hours | High 3 – 4 Hours
• Braising Recommendation: 3 – 4 Hours Semi-Covered, High Heat (325°)

With all of the bones intact, there’s no more flavorful way to cook lamb than a rib roast. It’s also the perfect presentation for special occasions. A frenched rib roast refers to a rib roast that has had the meat and fat trimmed away from the bone, leaving the same “frenched” bone shape that looks like a handle, just like that of Frenched rib chops. As with all lamb, look for a cut with a balanced, consistent degree of marbling all the way through. Pay attention to the smell and color. It should always be pink, firm, and milk.

Denver Ribs

• Alternate Names: Lamb Spareribs
• Cut: Extracted From Chuck Rib section, Lower 7 To 8 Ribs
• Size: 4- 7 Inch Long, 3 – 4 Inch Wide, 1 – 2 Pound
• Correct Internal Temperature: 165 – 200°F 
• Grill/Roasting Recommendation: 40 Minutes – 1 Hour @ 325°F
• Smoking Recommendation: 1 ½ – 2 Hours @ 225°F
• Slow-Cooking Recommendation: Low 5 – 6 Hours | High 2 – 3 Hours
• Braising Recommendation: 2 – 3 Hours Semi-Covered, Moderate Heat (275°F)

Denver ribs from the loin are far less fatty than other cuts of meat, and they’re bulkier, packing far more meat than regular pork ribs. As a result, they cost more than most other cuts of lamb, but they’re still a well-priced premium cut of meat. Always look for pink-colored ribs without any signs of discoloration, and feel free to ask your butcher to trim away any extra fat if preferred.

Riblets

• Alternate Names: Lamb/Mutton Ribs
• Cut: Cut And Trimmed From Breast Section Of Rack Of Lamb
• Size: 4 Inch Long, 1 – 2 Inch Wide, 1 Inch Thick, 3 – 8 Ounces
• Correct Internal Temperature: 145°F
• Grill/Roasting Recommendation: 3 – 4 Hours @ 300°F
• Smoking Recommendation: 3 Hours @ 225°F
• Slow-Cooking Recommendation: Low 5 – 6 Hours | High 2 – 3 Hours
• Braising Recommendation: 3 – 4 Hours Semi-Covered, Moderate-High Heat (300°F)

Lamb riblets may look like spare ribs, but they’ve got a much richer flavor that’s well-suited to braising, smoking, and roasting. Shoppers also pay less for lamb riblets than a leg or rack of lamb. Just be sure to purchase pink riblets of the best grade possible.

Venison

Venison ribs are cut from the rib section of various types of wild animals, including but not limited to deer, elk, and antelope, and have lean, flavorful meat. When choosing venison ribs, look for ones with a good amount of fat marbling, as this will help to keep the meat moist and flavorful during cooking. Venison, like elk and deer, is extremely lean and should never be overcooked. Medium rare for venison in general is an internal temperature of around 130 to 135°F, but for ribs, we recommend anywhere between 140° to 165° F depending on the thickness and fattiness.

Venison Full Rack

• Alternate Names: Rib Rack, Rack Of Venison, Venison Rack
• Cut: Cut From Rib section Extending From Rib Cage To Loin/Backstrap
• Size: 13 – 23 Inch Length, 13 – 16 Inch Width, 1 – 2 Inch Thick, 22 – 32 Pounds
• Correct Internal Temperature: 140° to 165° F
• Grill/Roasting Recommendation: 20 – 40 Minutes @ 400°F
• Smoking Recommendation: 1 ½ – 2 Hours @ 200°F
• Slow-Cooking Recommendation: Low 8 – 10 Hours | High 6 – 8 Hours
• Braising Recommendation: 1 ½ – 2 ½ Hours Semi Covered, High Heat (375°F)

As always, venison is always leaner than other types of meat so pay attention to your cooking time because you don’t want to dry out the otherwise succulent feast. Opt for a venison full rack from a reputable source that’s bright red to guarantee freshness and optimal flavor. A full rack can also come Frenched, in which case it is sold as a French Cut Rib Roast. 

Venison Short Ribs

• Alternate Names: Venison Barbecue Ribs, Venison Fancy Cut Ribs
• Cut: Extracted From Short Plate, Lower Brisket Section Behind Ribcage
• Size: 4 – 5 Inch Length, 1 ½ – 3 Inch Width, 1 Inch Thick, 2 – 3 Ounce
• Correct Internal Temperature: 140° to 165° F
• Grill/Roasting Recommendation: 2 ½ – 3 Hours @ 250°F
• Smoking Recommendation: 1 ½ – 2 Hours @ 200°F
• Slow-Cooking Recommendation: Low 7 – 8 Hours | High 4 – 5 Hours
• Braising Recommendation: 1 ½ – 2 ½ Hours Semi Covered, High Heat (350°F)

You’ll always be paying less for venison than lamb and beef, but venison short ribs are still more expensive than 

other cuts because of just how deep their flavor is. Be on the lookout for ample fat and good marbling, and you’ll have perfect ribs every time.

Venison Spare Ribs

• Alternate Names: Venison Braising Ribs
• Cut: Cut From Lower Stomach Rib section Near Breastbone
• Size: 8 – 10 Inch Length, 6 – 8 1/2 Inch Width, 1 Inch Thick, 2 – 3 Ounce
• Correct Internal Temperature: 140° to 165° F
• Grill/Roasting Recommendation: 1 ½ – 2 ½ Hours @ 250°F
• Smoking Recommendation: 1 ½ – 2 Hours @ 200°F
• Slow-Cooking Recommendation: Low 7 – 8 Hours | High 4 – 5 Hours
• Braising Recommendation: 1 ½ – 2 ½ Hours Semi Covered, High Heat (350°F)

The plate section where venison spareribs are derived from grants especially flavorful, meaty meat. Pressure cooking is a favored means of cooking for venison spare ribs, rendering them cooked and ready to eat within just 30 minutes, but they come out great no matter how they’re prepared as long as you don’t overcook them. 

What Type Of Ribs Are There – Frequently Asked Questions

Those left wondering anything about ribs will find all their answers here. 

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