The beef barbecue page

Some factoids and suggestions...

Let's get started...

The map. For barbecue, what interests us most are the brisket, ribs and short plate.


The chuck is mostly for pot roast, not barbecue. There are two briskets per animal right and left. The brisket should have a fat cap, the "packer."
Trimming some of the fat from the brisket. You end up with a long wedge of meat—still with surrounding fat.
Here, it's almost trimmed, but too much fat has been removed. The fat needs to remain a) to keep the meat moist and b) protect it from burning while cooking.

Steaks and other stuff

Though less interesting for barbecue, lots of steaks come out of the short loin (lower ribs) and the sirloin, what's after the bottom of the rib cage.


From the middle rib area, near the top of the back, come the rib roast and back ribs, ...
...the short ribs in the middle and the plate underneath.
In the middle, the short ribs; to the cutter's left, the back ribs and ribeye steaks; to the cutter's right, the plate ribs.
The plate ribs.
Separating the short- and plate ribs from the rest of the forward, upper ribs.
Peel the belly sheath from the plat ribs; on a pig, what you're peeling is called bacon.
Plate rib, from the grocery store. About 6 hours to cook. Slather in Louisiana hot sauce, then salt, then pepper. Fire about 285°, bone-side down.
After 5½ hours, spritz liberally with water or apple juice, etc. (This is in place of "mopping.") You don't want the "bark" around the edges to get too crunchy. (The bark should be mostly fat, especially on a brisket, and not meat.) When done, it should be tender all the way through to the bone and everywhere, but not falling off the bones. Let it rest out of the heat.