The 3-3-3 rule for ribs is a popular smoking method for ribs, which is where you smoke the ribs for 3 hours unwrapped for flavor, then you smoke the ribs wrapped in foil also known as braising to tenderize the ribs and then you smoke the ribs for another final hour unwrapped with BBQ sauce to add glaze and bark to the ribs, which results in moist, fall of the bone ribs that is often done at 225 F.
To use the 3-3-3 rule for ribs, smoke the seasoned ribs directly on the grill grates at a low temperature of around 225 F to get the deep smoky flavor and color.
Then wrap the ribs tightly in some heavy duty foil and add liquids like apple juice, butter or brown sugar in the packet.
And return the ribs to the smoker to braise and tenderize them for 2 hours, which makes the ribs incredibly moist.
And finally remove the ribs from foil and brush the ribs with your favorite BBQ sauce and cook the ribs again unwrapped for the final hour, and allow the BBQ to caramelize and form a nice crust or bark.
Short ribs in the grocery store are often just called short ribs, although the short ribs in grocery stores may also be called chuck short ribs.
You can find the short ribs in grocery stores being cut different ways like English cut or thick, bone in slices for braising, Flanken cut, "thin slices across several bones, good Korean BBQ and grilling", and even Boneless short ribs which is often from the chuck and great for stewing, and they're sometimes labeled as Braising Ribs, Dino Ribs or even Plate Short Ribs.
Common labels you'll see in grocery stores for short ribs include.
English Cut which is a thick, chunky pieces with one bone, perfect for slow cooking (braising/roasting).
Flanken Cut are thin slices with bits of bone, popular for quick grilling.
Boneless Short Ribs are meat cut from the bone, often from the chuck.
Braising Ribs is a general term for slow-cooking cuts like English-cut short ribs.
Chuck Short Ribs come from the shoulder, very flavorful and marbled.
Plate Short Ribs come from the lower rib section, can be sold whole or cut.
A good price for beef ribs per pound is between $4.00 lb to $8.00 lb for budget and bulk purchases like from Costco and between $8.00 lb to $12.00 lb for standard grocery short ribs.
And a good price for prime or specialty cut beef ribs per lb is between $12.00 lb to $20.00 lb although some beef ribs may cost more per lb.
Typical price ranges for budget and bulk beef ribs is $3.99 lb to $6.99 lb for beef back ribs or untrimmed plates at whole clubs stores.
Typical price ranges for choice grade short ribs at regular supermarkets is $8.00 lb to $12.00 lb.
Typical price for premium USDA prime grass fed or well trimmed short ribs from specialty butchers or even online can be $12.00 lb to $20.00 or more per lbs.
The factors that influence and determine the price of the beef ribs per lb are the cut of beef ribs, the grade of beef ribs, butcher vs store and trimming.
Beef back ribs from the ribeye are usually cheaper than chuck short ribs from the shoulder.
Prime beef ribs are more expensive than choice or select beef ribs.
Specialty butchers and restaurants also charge more for the beef ribs per lb than bulk stores.
And boneless or trimmed beef ribs cost more than bone in and untrimmed cuts.