Kitchen & Cooking Tips

Smoker vs Grill

Last updated on May 1, 2023
Jason Kurtz

Whether you run a steakhouse, restaurant, or sports bar, knowing the differences between smoking and grilling is essential. Though these forms of cooking are used interchangeably, there are significant differences between them. To optimize your menu and make informed decisions on what types of equipment to buy, it’s important to understand what sets smoking and grilling apart.

If you want to skip ahead to specific smoking and grilling topics, click below:

Smoking vs Grilling

The difference between commercial smokers and commercial grills is how they cook. Though these appliances may look similar, they are designed for different purposes. To learn more about these cooking methods as well as the different types of smokers and grills available to you, continue reading below.

Grilling Definition

Grilling Definition

Grilling involves applying direct and indirect heat to food, typically over a grate. Cooking with direct heat refers to placing food directly above the heat source, while cooking with indirect heat refers to placing food adjacent to the source. In most cases, grills apply heat from below, but it’s important to note that some grills can apply heat from the side or above. Grills cook various types of meat including beef, pork, poultry, and fish, as well as some vegetables and fruits.

From Argentinian BBQ to backyard cookouts, grills play a significant role in social gatherings. In general, there are three different types of grills:

  • Gas grills: Gas grills are convenient, affordable, and versatile. They heat up quickly, have simple controls, and are often designed with a variety of additional features to improve the grilling process.
  • Charcoal grills: Charcoal grills are considered the traditional way to grill. They typically require charcoal briquettes, wood chips, or another similar material and leave foods with a smokey taste.
  • Electric grills: Electric grills offer an alternative if you cannot use a gas or charcoal grill. They often feature a compact design and require less maintenance than their counterparts.

Smoking Food Definition

Smoking Food Definition

Smoking requires foods to be exposed to smoke while they cook. They use several different fuel sources including charcoal briquettes, wood pellets, and even wood logs, each of which gives the food a slightly different flavor. A smoker cooks foods with indirect heat, resulting in a different taste and texture than grilled foods.

There are several different types of commercial smokers to choose from:

  • Smoker ovens: Smoker ovens are designed for indoor use and can be convenient if you don’t have access to an outdoor cooking space. Many of them utilize real wood chips and are ideal for people who are new to the smoking process.
  • Smoker grills: Smoker grills are recognized as the ideal way to cook food “low and slow.” They are designed for outdoor use and run on charcoal, wood, or liquid propane.
  • Offset grills: This type of smoker offers an authentic smoking experience. These grills are outfitted with a firebox, which produces smoke and releases it into a cooking chamber to give foods a smoky flavor and crisp texture.
  • Vertical pellet smokers: A vertical pellet smoker places food above the fuel source, causing smoke to disperse evenly around whatever you are cooking. These types of smokers are designed for outdoor use and excel at cooking foods overnight or for extended periods.
  • Indoor smokehouses: An indoor smokehouse is a large appliance that uses vertical space to cook large amounts of food. Meant for indoor use, they are ideal for kitchens looking to cook large quantities of food while conserving space.

Difference Between Smoking and Grilling

The three main differences between grilling and smoking are what types of foods you are cooking, what temperature they are cooked at, and how long you cook them. To learn more about each difference, continue reading below:

  • Temperature: Grilling is often done at high heat, typically reaching 400 and 550 degrees Fahrenheit. Conversely, you should smoke foods at lower temperatures, usually between 225 and 250 degrees Fahrenheit.
  • Cook time: For the best consistency and flavor, grill foods for short periods. Contrastingly, the key to smoking is to let the food absorb the smoke and flavor over several hours. It’s important to note that how long you grill or smoke foods can vary depending on what you are cooking and how much you want to serve.
  • Types of food cooked: While overlap is possible, smoking and grilling are used for different types of food. Grilling is often used to cook smaller foods in larger quantities, such as burgers, hot dogs, and steaks. Many people also grill fruits or vegetables such as peppers, corn, and pineapple. Meanwhile, smoking is often reserved for larger meals such as pork roasts, whole poultry, and various types of fish, though you can also smoke some cheeses and vegetables.

What Is Barbequing?

Barbequing describes several different cooking methods and techniques. Depending on where you are in the world, it may be called barbie or braai. Barbequing refers to the process of cooking foods for long periods over low heat, or “low and slow”. Smoking is a form of barbequing, while grilling is not.

FAQ

Whether you’re new to smoking and grilling or are just looking to learn more about the subject, chances are you’ll have several questions. Below, we’ve answered some of the most common questions about smokers, grills, and other ways to prepare meat.

Is a Smoker a Grill?

No, a smoker is not a grill. Commercial smokers use indirect heat to cook and flavor foods, while grills rely on direct heat.

Can You Use a Smoker as a Grill?

Smokers can be used for grilling. However, doing so may not be efficient or cost-effective. To achieve the necessary temperature for grilling while using a smoker, you must maintain a hot fire

Can a Charcoal Grill be Used as a Smoker?

Can a Charcoal Grill be Used as a Smoker?

It is possible to use a charcoal grill as a smoker. Charcoal grills are not designed with smoking in mind, meaning you'll have to take extra steps to do so. This includes the following steps:

How to Smoke on a Charcoal Grill

  1. Light charcoal: Fill a chimney starter with charcoal briquettes and light them.
  2. Add charcoal: Add the lit briquettes to the grill. Be sure to keep them segmented on one side of the grill to create indirect heat.
  3. Add pan: On the other side of the grill, add a disposable foil pan.
  4. Fill pan: Add 2-3 cups of water to the pan to maintain a lower cooking temperature.
  5. Let coals burn: Allow the coals to burn down for 30 minutes to an hour, raising the temperature of the water.
  6. Add wood chips: Once the water reaches an optimum temperature, add dry wood chips.
  7. Add food and cook: Once the wood chips have been added, you are free to add food to the grill.

Understanding the differences between grilling and smoking is essential to curating a quality menu. Doing so can also help guide your decisions when buying equipment for your kitchen. By adhering to the information above, you’ll be able to provide your guests with foods that feature a variety of flavors and textures.

The information provided on this website does not, and is not intended to, constitute legal advice. Please refer to our Content Policy for more details.
External Link

You are about to leave the security of WebstaurantStore.com.

We are not responsible for the privacy policy or any content, links or software, or any consequences from your access to or use of the technologies, websites, information and programs made available on this new site.

Do you want to proceed?

Related Resources

  • What Is Asado?

    The word asado is a multifunctional term that describes the method of barbecuing meat in South America, the meat itself, and the social event associated with the meal. Much like American barbecue, asado has a unique cooking method, cultural traditions, and specialty sauces that accompany it. Whether you’re incorporating traditional Hispanic foods into your menu or catering a barbecue, asados are comprehensive experiences that will delight guests. From its grill to its cultural roots, read on to discover everything you need to know about asado so you can host and prepare your own. Asado Meaning Asado is an American Spanish word that translates to “roasted” or “roast meat”. It is derived from the Spanish word asar, which means “to roast”. However, when people use the word asado, they are often referring to the unique grilling method used to cook Argentinian barbeque, and the vibrant social event Latin American cultures enjoy while preparing asado. Shop All Argentinian Grills Click below to learn more Argentinian BBQ: What Is Argentinian BBQ? Asado Meats What Is Chimichurri Sauce? What to Eat with Asado Where Is Asado From? What Is Argentinian BBQ? Argentinian BBQ is known as asado. To create an authentic asado, you must educate yourself on essential Argentinian BBQ terms. Just like training your kitchen staff on common Spanish restaurant phrases creates an equitable environment, using the correct Spanish phrases when preparing and serving asado honors its mother culture. To cultivate authenticity, learn the top Argentinian BBQ terms below: Asador - The asador is the main chef tasked with tracking the progress of each cut of meat. They must add more fuel to the fire and adjust the heat to accommodate each meat variety. The asador is sometimes referred to as the parrillero. Parilla - The parilla is a unique grill designed for the asado BBQ method. It has two sections, the first contains coal or wood, and the second section houses the metal grill, known as la parilla. Carne a La Parilla - The meats prepared on the parilla grill for an asado are known as carne a la parilla. Con Lena - When the asador uses wood to make the cooking fire, it is called con lena. Asado Criollo - The term Asado criollo describes rustic, traditional events where the meat is prepared with a wood fire and has a smokey flavor. What Is a Parilla? In Argentine cuisine, the word parilla refers to three things: the barbecue grill, the metal grate positioned over the grill’s wood and ember-filled firebox, and steakhouses that serve barbecued meat. A parilla grill is a type of outdoor grill that employs long, low, and slow cooking times, tenderizing even the toughest cuts of meat. However, unlike the traditional American method of smoking meat, parilla grills are open and don’t imbue as much wood smoke flavor as an enclosed offset smoker. Asado Meat Since Argentinian beef is renowned worldwide, it is no surprise that beef is the star asado meat. However, a traditional asado will contain many types of meat, including sausages, pork, and chicken. Asadors usually serve the sausages as appetizers because they take less time to cook than the dense cuts of beef. Occasionally, asadors will grill lamb (cordero) and mutton (oveja) as well. Seasoning is kept simple: just a dash of sal parrillera, grilling salt. Added flavor comes from the chimichurri dipping sauce. Discover the traditional asado meats below: Bife Ancho - Rib eye steak Vacio - Flank steak Tira de Asado - Short ribs Lomo - Tenderloin/filet mignon Arrachera - Skirt steak Cerdo - Pork is the second most prevailing type of meat at an asado. The most popular cut of pork for an asado is pork ribs, matambre. Cordero - Lamb Pechugas de Pollo - Chicken breasts What Is Chimichurri? Chimichurri is an uncooked sauce that resembles pesto. At its most basic, chimichurri contains finely chopped herbs, garlic, oil, and vinegar. The most common herbs for chimichurri are parsley, cilantro, and oregano. Chefs choose their heat level by incorporating red pepper flakes or chili peppers. Green chimichurri is the most popular, but there is red chimichurri sauce made with tomatoes or red peppers. Asadors provide chimichurri as a condiment with their grilled meats, and chefs use it as an ingredient in dishes like chimichurri and steak flatbread. What Does Chimichurri Taste Like? Chimichurri has an herbaceous, umami flavor and a smooth mouthfeel. The pungency of the garlic, the tang of the vinegar, and the heat from the chilis are mellowed by the richness of the olive oil and grounded by the cilantro, oregano, and parsley. Where Is Chimichurri From? Chimichurri sauce originated in Argentina, where it is the standard accompaniment to Argentinian barbecued meats. They also use it as an ingredient and as a salad dressing. Chimichurri is very popular in Uruguayan cuisine as well. Back to Top Asado Appetizers Guests naturally get hungry waiting for the meat to grill on the parilla. Discover some of the most beloved asado appetizers you can use to stave off hunger while the asador prepares the main course. Provoleta - A thick slice of provolone-style cheese grilled until it’s browned and bubbling and then served with bread. Empanadas - Small turnovers stuffed with beef, ham and cheese, cheesy spinach/corn, or chicken. Argentinian chefs incorporate chimichurri into their stuffing. Mollejas - Sweetbreads/thymus glands that are marinated in salt and lemon juice before cooking and then served hot atop bread. Argentinian Chorizo - Sausage made with a blend of pork and beef. It isn’t as spicy as its Mexican and Spanish counterparts. Morcilla - A type of Latin American blood sausage. Chinchulines - Grilled, roasted, or fried beef small intestine. Argentine Asado Side Dishes The foundation of any asado is the meat. However, there are specialty Argentine asado side dishes. Since the main course contains heavy proteins, asado side dishes are usually lighter, vegetable-forward foods. Ensalada - A simple tomato and lettuce salad. Ensalada de Papas - Salad comprised of potato, onion, and mayonnaise. Grilled Vegetables Served with Chimichurri Sauce - Seasonal vegetables grilled and then sauced with chimichurri. Argentine Grilled Potatoes - Potatoes tossed in Argentine aji molido (ground red chile) and served with mayonnaise and smoked paprika dressing. Hearts of Palm Salad - A salad made with hearts of palm, avocado, tomato, orange juice, lime juice, and olive oil. Argentinian Asado While not exclusive to it, asado plays a dominant role in Argentinian culture. Spanish colonizers introduced asado to the Argentine people in the 16th century. The conquistadors brought premium cattle beef to Argentina’s fertile Pampas plains and taught Argentinians their innovative method of preparing this new food source. Asado quickly entwined itself with local culture. Where Is Asado From? Asado originated in Argentina. Today, people enjoy it throughout South America. An asado is considered a traditional event in Argentina, Uruguay, Chile, and Paraguay. Argentina National Dish Asado is the national dish in Argentina. Why Is Asado Considered More than a Dish? Asado is more than a dish because it is the heartbeat of Argentinian culture, embodying its social traditions, history, and world-renowned cuisine. Asado is synonymous with fine dining in Argentina, but asados are also the backbone of family gatherings and celebrations marked by long hours around the grill enjoying good food and fellowship. It is Argentina’s national dish, both because it is their unique delicacy and because it is the fire around which its people commune. Back to Top Asado is a communal food full of hearty, premium cuts of meat served with chimichurri dipping sauce and wholesome sides. Whether you’re catering an event or incorporating global foods into your restaurant menu, Asado is a foolproof way to delight patrons. To complete your asado menu, pair your Argentinian BBQ with rich Malbec wine.

  • How to Use a Smoker

    Nothing beats the savory flavor of melt-in-your-mouth BBQ. Achieving succulent smoked proteins takes time, patience, and practice. To help you get started, we created a guide to operating a commercial smoker, so you can add delicious smoked foods to your menu. While there are many commercial smokers you can choose from, for this article, we will use an offset smoker as our example since it is both the most traditional and popular meat smoking method. However, most of our tips and guidelines will cross-apply to other smoking units as well. Always refer to the instructions from your manufacturer. Jump to the smoker operation information that interests you: What Is a Meat Smoker? How to Use an Offset Smoker Fire Management Smoker Tips Cleaning and Maintenance Types of Smokers What Is a Meat Smoker? A meat smoker is a cooking device that uses smoke and low temperatures to cook food in a controlled environment. This method of cooking involves burning wood chips or pellets to generate smoke, which circulates the food and infuses it with a distinct, smoky taste. In addition to adding flavor, smoking also helps preserve food by inhibiting the growth of bacteria and other harmful microorganisms. This makes smoked meats an ideal option for foodservice establishments looking to extend the shelf life of their products while offering customers a unique and delicious dining experience. What Is an Offset Smoker? Also known as horizontal smokers, offset smokers consist of a large main chamber where the meat is placed for smoking, and a separate firebox attached to the side. The firebox generates smoke and indirect heat, which is then drawn into the main chamber to cook the meat slowly and evenly. It's the timeless choice for creating American regional BBQ styles. They’re ideal for smoking large cuts of meat and can accommodate a significant amount of food at once. How to Use an Offset Smoker Offset smokers are a popular choice for smoking meat due to their ability to impart a rich, smoky flavor to a variety of cuts. By following these steps, you can create flavorful, tender smoked meats that are sure to impress your customers. Season Your Smoker - Before using your offset smoker for the first time, it's important to season it. This process involves coating the interior surfaces with a high smoke point oil and heating the smoker to create a protective layer that prevents rust and improves the flavor of your smoked meats. Prepare the Meat - Select your preferred cut of meat and season it with your choice of rubs or marinades. Allow the meat to come to room temperature before placing it in the smoker to ensure even cooking. Light the Fire - Start by building a fire in the firebox of the offset smoker using charcoal. Once the fire is established, allow the smoker to come up to the desired cooking temperature before adding the meat. For most meats, your smoker should be between 190 and 225 degrees Fahrenheit. The internal temperature of your meat will depend on the type and cut of meat you’re smoking. Control the Temperature - Maintaining a consistent temperature is crucial for smoking meat evenly and achieving the desired tenderness. Use the vents on the offset smoker to regulate airflow and control the temperature throughout the cooking process. Add Wood for Smoke - To infuse your meat with a rich, smoky flavor, add wood chips or chunks to the firebox of the offset smoker. Different types of wood can impart unique flavors, so experiment with options like hickory, apple, or mesquite for a personalized touch. Add Meat to Cooking Chamber - Once the smoker has reached the ideal temperature and is producing a steady stream of smoke, carefully place the prepared meat on the cooking grate inside the main chamber of the smoker. Monitor the Cooking Process - Throughout the smoking process, keep an eye on the temperature of the smoker and the internal temperature of the meat using a reliable thermometer. Adjust the airflow and add more wood as needed to maintain a consistent cooking environment. How to Start a Fire in an Offset Smoker Building and maintaining the fire in an offset smoker is one of the biggest challenges of smoking meat. You’ll need both charcoal and hardwood chunks to start and maintain your fire. The charcoal builds your base heat, and the hardwood chunks facilitate the delicious, smoky flavor. To maintain a proper temperature, invest in a reliable smoker thermometer. For an accurate temperature read, set the thermometer's probe at the grate level where you will be cooking your meat. Light Your Charcoal - Charcoal is the best way to start the fire in your offset smoker. You will add wood when your coals have enough heat. Use a chimney starter to light your coals. Add Coals - Once your charcoal coals are lit, add them to the firebox. Place them on the far side of the firebox so you won’t have to continue reaching over the fire. Add Wood - Start small with a couple of wood pieces and don’t sit them atop the coals yet. You want to give them a chance to warm up and dry out. Move Wood Over Coals - Once they’re dry, move the wood over the coals and wait for it to come to the desired temperature. While waiting, place another log into the firebox so it can warm up. Repeat this process every time you add a new log to the fire. The reason for heating the logs first is they catch fire faster. Plus, dried-out logs don’t produce white smoke, which is undesirable for the meat-smoking process. Adjust Chimney and Vents - With your smoker at the desired temperature, open the chimney cap 1/2 way and open the vents on the side of the firebox approximately 1/3 of the way. Recheck the Fire - If your log has turned into coals, it’s time to roll in the log that you heated and place another log in to heat up. This will be an ongoing process. Be Prepared to Readjust - Throughout your smoking process, you must check the temperature and adjust the vents to control the heat. You’ll want to make these adjustments gradually to control the temperature. Tips for Maintaining an Offset Smoker’s Fire While each offset smoker will require slightly different techniques, follow these guidelines for maintaining the fire in an offset smoker. Check the Fire - Check your fire pit every 45 minutes to an hour and add fresh wood. Check the Smoke - Without opening the fire pit door, check the temperature and the smoke released from the chimney every 15 to 20 minutes. This helps prevent any potential problems. If large volumes of white smoke are being released from the chimney, then check the firebox immediately. Managing Temperature Drops - If you’ve added a new log to offset a temperature drop, leave the firebox door cracked for a few minutes to reclaim your desired temperature. Rotate Meat - With all the careful fire management in the world, there can still be a 75-degree Fahrenheit difference in the cooking chamber from one end to the other. You must rotate the meat, so it cooks evenly. Use Two Digital Thermometers - Because there can be a 75-degree difference in the cooking chamber from one end to the other, place meat thermometers at both ends of the cooking chamber. Keep Lids Closed - While you will periodically need to open the lids of the firebox and smoking chamber, you want to keep these checks as minimal as possible. Rely on the thermometer readings and the quality of smoke released from the chimney for most of your checks. Smoker Tips To ensure optimal performance and delicious results when using a commercial smoker, consider the following tips: Season Your Smoker - Before using your offset smoker for the first time, it's essential to season it. This process helps to remove any manufacturing residues and coat the interior with a layer of oil to prevent rust and improve flavor. Maintain a Consistent Temperature - Consistency is key when using an offset smoker. Monitor the temperature regularly using a reliable thermometer and adjust the airflow and fuel as needed to maintain a steady cooking temperature. Use Quality Wood - The type of wood you use in your offset smoker can significantly impact the flavor of your meats. Choose high-quality hardwoods like oak, hickory, cherry, or apple for the best results. Preheat Your Smoker - Preheating your offset smoker before adding your meat is crucial for achieving even cooking and preventing flare-ups. Allow your smoker to reach the desired temperature before placing your meat inside. Minimize Fluctuations - Avoid constantly opening the smoker's lid during the cooking process, as this can cause fluctuations in temperature and extend the cooking time. Only open the lid when necessary to check on your meat or add more wood or charcoal. Use a Water Pan - Placing a water pan in your offset smoker can help regulate the temperature and maintain moisture levels inside the cooking chamber, resulting in juicier and more flavorful meats. Offset Smoker Cleaning and Maintenance Proper cleaning and maintenance of your offset smoker are essential to ensure its longevity and optimal performance. By following these simple steps, you can keep your offset smoker in top condition for years to come. Let Unit Cool - After each use, allow the offset smoker to cool down completely before cleaning. Remove Residue - Remove any leftover ashes, charcoal, or wood chips from the firebox and cooking chamber. Use a brush or scraper to clean the grates and interior surfaces. Wash Unit - Wash the grates and cooking chamber with warm, soapy water and a sponge to remove any grease, food residue, and carbon buildup. Rinse thoroughly and dry with a clean cloth. Clear Chimney - Check the chimney and vents for any obstructions or buildup. Use a chimney brush to clean out any debris and ensure proper airflow during cooking. Inspect for Damage - Check the seals and gaskets around the cooking chamber and firebox. Replace any damaged or worn-out seals to prevent heat loss and maintain consistent temperatures. Don’t Neglect the Exterior - Regularly clean the exterior of the offset smoker with a mild detergent and water to remove dirt, grease, and grime. Avoid using harsh chemicals or abrasive cleaners that can damage the finish. Re-Season the Smoker - To prevent rust and corrosion, season the offset smoker regularly. Apply a thin layer of cooking oil to the grates and interior surfaces after cleaning and before storage to create a protective barrier. Store Safely - Store your offset smoker in a dry, covered area to protect it from the elements and prevent rust. Use a high-quality cover to shield the smoker from dust, moisture, and UV rays when not in use. Schedule an Annual Inspection - Conduct a thorough inspection of your offset smoker at least once a year to check for any signs of wear, rust, or damage. Address any issues promptly to avoid costly repairs and ensure continued performance. Types of Smokers While offset smokers are the most traditional, meat smokers come in various designs, such as vertical, pellet, and electric. Each type of smoker offers different features and benefits, allowing chefs and foodservice operators to choose the one that best suits their needs. If you don’t have the space or capacity to operate an offset smoker, here are the other pieces of equipment you can use to create delicious smoked meat. Vertical Smokers - Also known as cabinet smokers or bullet smokers, vertical smokers are designed with a vertical orientation, with the heat source at the bottom and the cooking racks stacked on top of each other. They’re compact and space-efficient. You can smoke hot or cold in vertical units, allowing you to smoke a variety of meats, fish, and vegetables. Pellet Smokers - Pellet smokers use wood pellets as the fuel source, which are automatically fed into a firebox to generate smoke and heat. These smokers are easy to use and maintain, making them a popular choice for commercial kitchens looking for convenience and consistency. Pellet smokers offer precise temperature control and produce a clean, consistent smoke flavor. Electric Smokers - Powered by electricity and known for their ease of use, electric smokers are equipped with heating elements and temperature controls, allowing you to set the desired temperature and forget about it until the meat is perfectly smoked. They’re ideal for busy commercial kitchens that want a hassle-free smoking experience without the need for constant monitoring. Drum Smokers - Drum smokers, also known as barrel smokers, are simple yet effective smokers that consist of a large drum or barrel with a firebox at the bottom. These smokers are versatile and can be used for both smoking and grilling, making them a popular choice for commercial kitchens looking for multi-functional smokers. Back to Top Whether you’re opening a BBQ restaurant or looking to create a smoked fish dip for your appetizer lineup, knowing how to use a smoker opens a world of possibilities for your menu. Smoking proteins transform less expensive, tough cuts of meat into melt-in-your-mouth entrees, making this an economical cooking method. You can also experiment with smoking vegetables for plant-forward menu items or try smoking drink ingredients like simple syrup to create smokey cocktails.

  • Types of Ribs

    Pork and beef ribs are a beloved staple in many commercial kitchens, offering a versatile and flavorful option for menus across the culinary spectrum. From the juicy, tender baby back ribs to the meaty, robust spare ribs, these diverse types of ribs cater to different serving styles and establishments. Each cut offers a unique texture and flavor profile, making them a popular choice for restaurants, caterers, and other foodservice establishments looking to add a touch of savory barbeque to their offerings. Use these links to learn more about each type of ribs: 1. Baby Back Ribs 2. Spare Ribs 3. St. Louis Ribs 4. Short Ribs 5. Beef Back Ribs Types of Pork Ribs Pork ribs are renowned in classic American cuisine, perfect for a tangy barbeque marinade or smoky spice rub. When prepared correctly, the naturally mild flavor of the meat bolsters the distinctive flavors of your chosen cooking method and preparation. As you select pork ribs, look for deep pink to red meat evenly distributed between fat striations. Rib bones should not be visible in the cut, or the meat will fall off during cooking. Baby Back Ribs Baby back ribs conjure the image of sauce-covered fingers on sunny summer days. Taken from the upper portion of the ribcage near the spine, they are curved with a shorter length than other types of ribs - thus earning the name "baby" back ribs. Their tender, lean meat has a mild flavor, making them perfect for strong marinades and spices. Cut: Upper back where the ribs meet the spine Rack size: 8 to 13 ribs Cooking style: Smoked or slow-roasted Spices and sauces: Tangy BBQ sauces, such as honey mustard barbeque Spare Ribs Spare ribs are a flavorful cut of pork ribs taken from the lower portion of the ribcage, closer to the belly. Known for their rich, meaty texture and higher fat content, they're a popular choice for slow-cooking methods that break down the connective tissue and enhance their deep, savory taste. Unlike baby back ribs, spare ribs are large and flat with more connective tissue and marbling, giving them a robust flavor and a chewier texture when cooked. Cut: Lower ribcage near the belly Rack size: 11 to 13 ribs Cooking style: 3-2-1 smoking method or braised Spices and sauces: Sweet, smoky dry rub St. Louis Ribs St. Louis ribs fall under the spare ribs category, but they're trimmed down to remove the cartilage and brisket bone to produce a symmetrical shape. This additional butchering makes them meatier and easier to cook than regular spare ribs. If ribs are a new addition to your menu, choose St. Louis ribs for their consistent cooking without compromising flavor and juiciness. Cut: Lower ribcage near the belly with cartilage and bone removed Rack size: 10 to 13 ribs Cooking style: Baked, smoked, or grilled Spices and sauces: Apple cider vinegar, mustard, and garlic marinade Types of Beef Ribs Beef rib cuts are known for their rich flavor and versatility, making them popular in commercial kitchens. They are larger and meatier than their pork counterparts with more marbling and fat content. When cooked low and slow, the fat renders and enhances the flavor and texture of the ribs. Pair beef ribs with warm spices and seasoning to compliment their rich flavor. Short Ribs Beef short ribs encompass the lower portion of the rib cut known as the "plate," specifically ribs 6 through 12. At 3 to 5 inches wide and 3 to 6 inches long, each rib includes a blend of tendons, fat, and muscle to produce a robust flavor. Due to this diversity, cook short ribs low and slow by smoking, braising, or oven-roasting them to render the different components. Overall, pair short ribs with a Korean-style marinade to accentuate the flavors. There are two types of short ribs: flanken and chuck ribs. Flanken short ribs: Typically an inch and a half thick, flanken ribs are cut across the bone in thin strips. Popular in Korean dishes like "galbi," flanken ribs are prepared in marinades by grilling or quick, high-heat cooking methods. Chuck short ribs: Also known as English short ribs, chuck ribs are divided parallel to the bone to create a thick, rectangular cut with a single bone in the middle. Due to the thickness, chuck ribs are best for braising or roasting to break down the connective tissue. Beef Back Ribs Beef back ribs come from the upper ribs near the shoulder and consist of the meat remaining after the prime rib roast and ribeye steaks are removed. They have less meat than short ribs since it sits between the bones, giving the rack a short cooking time. Additionally, remove the membrane across the ribs if you're serving them as finger food. Cut: Upper rib section near the spine and shoulder Rack size: Rib sections 1 through 5 Cooking style: Grilled or smoked Spices and sauces: Dry rub with sweet and spicy seasonings Understanding the various types of ribs available for commercial use is essential for restaurants, caterers, and other foodservice establishments looking to diversify their menu offerings and meet customer preferences. Whether it's tender baby back ribs, juicy St. Louis ribs, or rich short ribs, each type offers unique characteristics and culinary possibilities. By selecting the best type of ribs for your establishment, you can elevate your dishes, attract more customers, and enhance your overall dining experience.