Plate ribs is the traditional name in United States. Outside that tradition, butchers carry comparable beef cuts under different names — sometimes the same anatomical piece, sometimes a close cousin. The alternatives below are grouped by country so you can match what your local butcher actually carries.
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.
Same general anatomical region (short plate / chuck rib), but cut differently: asado de tira is a thin (~½-inch) cross-cut Argentine strip, plate ribs is the whole long bone-in slab smoked low-and-slow.
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