Chuck short ribs are very meaty. Measuring in at approximately 7.5" long on a rack of 4 bones. Requiring a long period of cooking, you are rewarded with a rich, beefy treat.
Beef back ribs are the bones that have been removed during the trimming process for boneless Ribeye steaks and roast. They have all the fatty marbling and flavor that those same cuts are known for, which makes them perfect to cook on the smoker. Best smoked low and slow, they will melt in your mouth.
Tablitas are thinly cut short ribs, 1/2" thick. Marinate then grill at approximately 4 minutes per side. You may see some charred edges and the bone marrow blackens, but the surface of the meat should be browned and appear juicy. **Sold in 2 lb pkgs**