When cut across the bones into strips, they are known as flanken style ribs. Cut parallel to the ribs into rectangular pieces, they are called English style short ribs. Boneless beef short ribs are simply chuck short ribs trimmed of the bones.
Are from the underside of the chest, and are cut from the ends of the ribs. Each rib contains a section of flat bone. The ribs are rectangular in shape, are usually fatty, and contain a lot of connective tissue. It takes many hours of cooking to tenderize this type of beef rib. The ribs pictured to the right are beef plate short ribs.
For barbecuing on the grill or in the meat smoker, beef back ribs are the best choice of all the types of beef ribs. Short ribs can be smoked or grilled, but do better at lower temperatures, cooked in a container with liquid. Braising and slow cooking in the crockpot make these little ribs melt in your mouth tender.
Short ribs can be grilled or smoked. Wrapping them in foil after the first couple of hours will trap the moisture and help them cook quicker. Douse them in barbecue sauce before double-wrapping in heavy duty foil for a real treat.