A full rack of ribs typically contains 12-13 ribs. The number can vary slightly depending on the animal and butcher. Here’s a quick overview of how many ribs are in a full rack:
Pork Ribs
A full rack of pork spare ribs contains 13 ribs. Pork ribs come from the belly and side of the pig. There are usually 6-7 ribs on each side of the rack.
Beef Ribs
Beef rib racks contain 12 ribs. They come from the rib primal cut on the cow. Beef rib racks usually have 6 ribs on each side.
Lamb Ribs
Lamb ribs racks contain 14-16 ribs. Lamb ribs have the most ribs per rack because lambs are smaller animals compared to pigs and cows. A full lamb rack can have around 7-8 ribs on each side.
Key Differences Between Rib Types
While the number of ribs is fairly consistent, there are some key differences between pork, beef, and lamb ribs:
- Pork ribs have more fat and marbling compared to beef or lamb.
- Beef ribs are larger and meatier since they come from bigger animals.
- Lamb ribs are more slender and curved compared to pork or beef.
Factors Affecting Rib Count
There are a few factors that can cause the rib count to vary slightly in a full rack:
- Animal size – Older, larger animals may have an extra rib or two per rack.
- Butchering – Different butchers may cut the ribs in slightly different places.
- Rib type – Back ribs usually have fewer ribs than spare ribs in pork.
- Rack section – Racks cut closer to the shoulder may have more ribs.
Typical Full Rack Sizes
While the rib count ranges from 12-16, the overall size and weight of a full rack can vary significantly:
| Rib Type | Average Rack Weight |
|---|---|
| Pork Spare Ribs | 3-4 lbs |
| Beef Short Ribs | 5-8 lbs |
| Lamb Ribs | 1.5-2.5 lbs |
How Many Ribs to Order
Knowing how many ribs are in a full rack can help you estimate how many to order. Here are some guidelines per person:
- Appetizer serving – 2-3 ribs
- Individual meal – Half slab (6-7 ribs)
- Hearty eater meal – Full rack (12-13 ribs)
For large gatherings like BBQs, allow 1-2 full racks per 3-4 adults. Ribs can be cooked in full racks and cut individually to serve.
How Many Ribs on a Plate?
Typical restaurant rib plate servings include:
- Small/Appetizer – 3-4 ribs
- Regular/Lunch – 5-6 ribs
- Large/Dinner – Full slab (12-13 ribs)
Higher-end steakhouses and rib joints may serve extra meaty beef short ribs in smaller portions – around 3-4 ribs per plate.
Buying Individual vs Full Rack
Full rib racks are cheaper per pound compared to buying individual ribs. However, full racks are best for larger cookouts or when planning to freeze extra ribs for later. Buying individual ribs offers more flexibility in portioning:
- Individual ribs – More expensive per rib but good for smaller meals
- Half rack – Good for 1-2 people
- Full rack – Best value for BBQs/large gatherings
Cooking Time Per Rack
Cooking time varies based on cooking method. Here are some estimates:
- Grilling
- Pork spare ribs – 4-6 hours
- Beef ribs – 5-7 hours
- Smoking
- Pork spare ribs – 5-7 hours
- Beef ribs – 7-9 hours
- Braising
- Beef short ribs – 3-4 hours
Lower temperatures and indirect heat result in longer cook times for more tender results.
Rib Cooking Methods
The best cooking method depends on the cut of ribs:
- Pork spare ribs – Best for grilling, smoking, or baking. The high fat content keeps them moist.
- Beef short ribs – Best braised or smoked. The connective tissue breaks down into tender meat.
- Lamb ribs – Best grilled or broiled. Cook hot and fast to prevent drying out.
Rib Cuts
There are several different rib cuts to know:
- Pork Spare Ribs – Most popular cut from belly side. More dark meat and fat.
- Pork Baby Back Ribs – Shorter rack from loin area. Leaner with tender meat.
- Beef Short Ribs – Shorter ribs cut from rib primal. Very flavorful and fatty.
- Beef Back Ribs – Larger ribs closer to loin. Leaner and meatier.
- Beef Dino Ribs – Massive ribs cut near shoulder. For serious rib aficionados.
Doneness Temperature
Use an instant read thermometer to test doneness when grilling or smoking ribs:
- Pork ribs – 195-205°F
- Beef ribs – 205°F for fall off the bone tender
- Lamb ribs – 145°F for medium, 160°F for well done
The meat should pull cleanly off the bone when fully cooked.
Rib Meat Nutrition
Rib meat delivers excellent nutrition:
- High in protein – builds and repairs muscles
- Great source of zinc – boosts immunity
- Rich in iron – prevents anemia
- Contains B-vitamins – supports energy
Go for leaner cuts like pork loin or baby back ribs and trim excess fat to reduce the saturated fat intake.
Basic Steps for Grilling Ribs
Follow these simple steps for perfect grilled ribs every time:
- Remove membrane – Helps seasoning absorb better.
- Season generously – Use a dry rub or marinade.
- Grill indirect – Cook low and slow beside the heat.
- Flip occasionally – Ensures even cooking.
- Baste with sauce – In the last 30 minutes if desired.
- Check for doneness – Meat should be pulling from the bone.
- Let rest – 5-10 minutes before cutting and serving.
Pro Tip
Leave ribs in big pieces or full racks as long as possible. Cutting too early can cause the meat to dry out.
Conclusion
A full rack of ribs typically contains 12-13 ribs depending on the type of rib. Pork spare ribs and beef short ribs are the most common racks used for grilling and barbecuing. The number of ribs per animal along with butchering styles cause the count to vary slightly between 10-14 ribs usually. Understanding how many ribs come in a rack makes it easier to estimate portions for backyard cookouts and restaurant orders.