Whether you’re planning a backyard barbecue or an upcoming celebration, ribs make excellent party fare. One of the best ways to get quality meat is to visit your local butcher, but before you go, make sure you know what to ask for. Discover some quick pointers for selecting between short or back beef ribs with the helpful guide below.

Short Ribs

Despite their name, short ribs aren’t necessarily shorter than other varieties. They come from the short plate, the area of the rib cage near the belly of a steer. Because they have quite a bit of meat on them, they’re a popular choice and typically cut into shorter sections. Cook them slowly at a low temperature to prevent drying them out. They can also be cooked using a smoker and are often seasoned with a simple salt and pepper rub.

Back Beef Ribs

Back ribs come from the animal’s back, near the spine. While they aren’t as thick as their short counterparts, they’re flatter, thinner, and contain just as much flavor. Since they’re much smaller, they won’t need to be cooked as long and can be prepared via indirect grilling. Set them up in a grill pan, and add a sweet barbecue sauce to round out their flavor.

How to Select Them

If you’re having guests over, plan on serving three to four ribs per person. Since each rack tends to have 13 to 14 ribs on it, you can plan to serve four slabs for every 10 people. Your butcher can provide a more tailored recommendation based on the cuts of the meat you choose.

If you’re seeking ribs, steaks, or any other type of meat, head to The Butcher & Bird in Honolulu, HI. The city’s only full-service butcher and the only charcuterie shop on the island provides locally sourced, high-quality meats. View their sandwich menu online, then visit their shop on the second floor of SALT at Our Kaka‘ako. You can also (808) 762-8095 to inquire about their inventory.