When it comes to ribs, the terms “rack” and “slab” are often used interchangeably. However, there are some key differences between the two.
What is a Rack of Ribs?
A rack of ribs refers to a set of ribs still attached to the rib bone. Racks are cut perpendicular to the spine and include a long piece of the breastbone. The number of ribs in a rack depends on whether they are from a beef or pork rib:
- Beef rib rack – 7 ribs
- Pork rib rack – 12-13 ribs
Ribs on a rack are usually prepared and eaten individually or in smaller sections. They can be prepared in a variety of ways including smoked, grilled, braised, or baked.
What is a Slab of Ribs?
A slab refers to a set of ribs after they have been cut away from the breastbone. Pork and beef slabs contain the same number of ribs as their full rack counterparts, but the ribs have been separated:
- Beef slab – 7 individual ribs
- Pork slab – 12-13 individual ribs
Because the ribs have been detached from the breastbone, the slab can be cut into smaller sections or prepared as a whole unit. Slabs are also used for preparing ribs more suited to longer cooking methods like barbecuing, smoking, or braising.
Rack vs Slab Terminology
To summarize the terminology:
- A rack refers to ribs still attached to the rib bone and breastbone.
- A slab refers to ribs that have been detached from the breastbone and separated into individual ribs.
So if you order “a rack of ribs” you will get a complete set attached to the breastbone. If you order “a slab of ribs” you will usually get individual ribs or sections cut from the complete slab.
How Many Ribs Come in Different Rack and Slab Sizes
Below is a breakdown of the typical number of ribs you will find in different rack and slab sizes:
Beef Ribs
| Cut | Number of Ribs |
|---|---|
| Full beef rib rack | 7 ribs |
| Beef short rack | 4 ribs |
| Beef long rack | 6-7 ribs |
| Full beef rib slab | 7 individual ribs |
| Half beef slab | 3-4 ribs |
Pork Ribs
| Cut | Number of Ribs |
|---|---|
| Full pork rib rack | 12-13 ribs |
| St. Louis-style rack | 6-8 ribs |
| Baby back rib rack | 11-13 ribs |
| Full pork rib slab | 12-13 individual ribs |
| Half pork slab | 6-7 ribs |
| Quarter pork slab | 3-4 ribs |
What Influences the Number of Ribs?
There are a few factors that affect the number of ribs you’ll get in a rack or slab:
- Animal size – Larger animals tend to have more ribs. Pig ribs tend to have 12-13 while beef cattle have 13 rib pairs.
- Breed – Some breeds are larger than others. Wagyu cattle tend to have more ribs than Angus.
- Butcher’s cut – Butchers may cut racks and slabs to different rib counts.
- Cooking method – If cooking a certain way, a butcher may cut slabs into smaller sections.
The typical rack and slab rib counts provided earlier are based on average beef and pork ribs. But there can be some variation based on the factors above.
Common Ways to Cook Different Rib Sizes
Here are some common ways different rib sizes are prepared:
Full Racks
- Smoking or barbecuing
- Braising
- Grilling
Full racks work well for slower, moist-heat cooking methods. The rack stays intact for an impressive presentation.
Short Racks
- Grilling
- Broiling
- Roasting
Shorter racks allow ribs to cook faster and get caramelization from higher heat. Two short racks make a great individual serving.
Slabs and Half Slabs
- Smoking
- Braising
- Baking
Slabs work well for methods like barbecue where you don’t want the whole rack structure. They allow sauces and spices to coat the ribs evenly.
Individual Ribs
- Grilling
- Sautéing
- Baking
Individual ribs make great appetizers or slider-style dishes. They cook quickly and get more sear and caramelization.
How Much Meat on Different Rib Sizes?
The amount of meat you get from different rib sizes depends on whether they are beef or pork.
Beef Ribs
| Rib Size | Meat per Rib | Total Meat |
|---|---|---|
| Full rack (7 ribs) | 1/2 to 1 lb | 3.5 to 7 lbs |
| Short rack (4 ribs) | 1/2 to 1 lb | 2 to 4 lbs |
| Full slab (7 ribs) | 1/2 to 1 lb | 3.5 to 7 lbs |
| Half slab (4 ribs) | 1/2 to 1 lb | 2 to 4 lbs |
Pork Ribs
| Rib Size | Meat per Rib | Total Meat |
|---|---|---|
| Full rack (13 ribs) | 1/4 to 1/2 lb | 3 to 6.5 lbs |
| St. Louis rack (8 ribs) | 1/4 to 1/2 lb | 2 to 4 lbs |
| Baby back rack (13 ribs) | 1/4 to 1/3 lb | 3.25 to 4.25 lbs |
| Full slab (13 ribs) | 1/4 to 1/2 lb | 3 to 6.5 lbs |
| Half slab (7 ribs) | 1/4 to 1/2 lb | 1.75 to 3.5 lbs |
Beef ribs tend to have more meat due to their larger size. Pork baby back ribs have a little less meat since they are smaller.
Price Differences Between Rib Sizes
Pricing for racks and slabs is generally based on:
- Total weight
- Meat yield
- Number of ribs
- Premium on certain cuts like short ribs
Some average pricing differences:
| Cut | Average Price |
|---|---|
| Beef short rack | $18-$25 per rack |
| Pork baby back rack | $22-$28 per rack |
| Beef full slab | $7-$12 per pound |
| Pork St. Louis slab | $6-$9 per pound |
| Beef short plate ribs | $9-$12 per pound |
In general, beef ribs and pork baby backs command a higher premium than other cuts.
How Many Ribs Should You Buy?
Figuring out how many ribs to buy depends on:
- Number of people you are serving
- Appetite of your diners
- Whether ribs are a main dish or side dish
As a general guideline for a main course:
- Allow 1/2 to 1 pound of ribs per person
- For appetizers, allow 1/4 to 1/2 pound per person
So for a dinner party of 4 hungry rib lovers, you may want 2-3 racks or slabs weighing around 4 pounds total. For a backyard barbecue for 10, 5 slabs weighing 10 pounds should be enough when also serving sides.
Get the Most from Your Ribs
To make the most out of your rack or slab purchase:
- Ask your butcher for recommendations on the best way to cook different cuts and sizes.
- Choose the right cooking method for the cut. Full racks for smoking or grilling, slabs for braising, etc.
- Prepare and serve ribs with plenty of spice rubs, sauces, and sides.
- Use leftovers for dishes like sandwiches, rice bowls, omelets, or soup.
Conclusion
When you order or prepare ribs, the terms “rack” and “slab” refer to how many ribs are included and whether or not they are still attached to the breastbone. Pork and beef ribs come in a variety of rack and slab sizes. Things like animal size, breed, and butcher cuts affect the number of ribs in a portion. Both rib preparations have their advantages for different cooking methods. Keep rib sizes and portion needs in mind to pick the best option for your recipe or meal.