https://youtu.be/zRWvWe08HTA Check out the full length video here for more about ribs.
https://youtu.be/t0BFk6RdS1M The beef bacon video is here (Scott mentions at 3:16).

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We wanted to "break down" our recent rib video into smaller pieces to give more people a chance to learn a little more about each type of rib. We want everyone to be more informed when they head to the store. Marbling, flavor, and barbecue are the 3 most important words to remember when you think of beef ribs.

This first part is all about beef ribs only. Some of you have seen this already, if so, thanks for watching and being a fan!

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Index:
1:28 - Talking ribs, there's 13 ribs on a side of beef. We're going to do beef chuck ribs, beef back ribs, and beef brontosaurus ribs in this video. Seth starts but cutting the beef chuck away from the beef rib section.
2:44 - Remove the beef skirt steak from the beef rib section. Then, remove the plate from the beef ribs. Scott mentions beef bacon at 3:16, check out that video here https://youtu.be/t0BFk6RdS1M. Beef bacon comes from the plate.
3:25 - Remove the beef ribs from the beef rib section. Trim up the beef rib section. Cut off the vertebrae and set aside. Set the beef chuck portion aside and cut off the beef brisket.
4:14 - Extract the beef chuck ribs (here's your beef chuck eye, beef chuck arm, beef shoulder, beef clod, and beef top blade steak or beef flat iron).
4:54 - You're left with 3 different types of beef ribs at this point 1) The arm portion with the beef chuck ribs is 4 ribs long, 2) A nice long section of beef back ribs, and 3) the 6th, 7th and 8th beef brontosaurus ribs.
5:10 - Beef chuck ribs are first. You can leave the membrane on beef chuck ribs. The membrane helps to hold them together while you smoke them vs pork ribs we'd remove it. Beef chuck ribs are also known as beef dino ribs (ribs 1, 2, 3, and 4).
6:52 - The long section of beef back ribs is next, start by removing the feather bones, then remove the beef lifter meat. Seth explains that beef back ribs in the store don't have more meat because if they weren't cut short, the beef ribeye would be much smaller. Be careful at this point, you'll want to cut the ribs as close to the bone as possible so as to leave as much meat on the ribeyes as possible.
8:42 - A great shot of Seth showing where the beef dino ribs fit in comparison to the beef brontosaurus ribs.
9:10 - Count ribs 6, 7 and 8 and cut after 8 to remove the beef brontosaurus ribs. The section with ribs 8-12 has too much fat to make good beef ribs so it's best to use it for ground beef.
10:20 - The 3 different styles of beef ribs laid out next to each other and compared.
11:13 - Break off the 6th, 7th, and 8th ribs again, cut about 5 inches off the end, and that's where beef short ribs come from. They're simply shortened beef brontosaurus ribs.
12:19 - The outer layer of beef and fat cant be removed from the beef short rib for the finished product
13:14 - Seth shows exactly how to count 1, 2, 3, 4, and then cut between the 4th and 5th ribs for beef flanken ribs, also known as Korean short ribs. He does remove the membrane this time because they'll be cooked vs a long smoke on the dino ribs. Next, you'll cut these thin because they'll be grilled.
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