Both whole-along-bone slow-cooked beef ribs from the plate region. Costillar is grilled flat on parrilla or vertically on asador a la cruz over coals; plate ribs is smoked low-and-slow over post-oak in Texas BBQ tradition. Different cooking, same cut.
Translation takeaway
These are near equivalents in the way butchers and cooks use them. If you can source either one, you're very close to the same result.
Keep Costillar and Plate ribs together in your notebook.
Names by country
| Country | Costillar | Plate ribs |
|---|---|---|
| 🇺🇸United States | — | Plate ribs |
| 🇦🇷Argentina | Costillar | — |