Plate Ribs

Plate ribs come from the lower rib section (ribs 6–8) of the cow’s plate primal, just beneath the ribeye. 

When slow-cooked or smoked, the generous marbling and connective tissue melt down, resulting in incredibly tender, juicy meat with a rich bark and bold flavor. Plate ribs are ideal for Texas-style BBQ, braising, or roasting, and make a showstopping centerpiece.