Chuck roast, an oblong, cylindrical-shaped cut that includes part of the blade bone, is generally quite a bit tougher due to its mass. Chuck steak is cut thinner and cut into slices.

To properly cook beef ribs, take cues from brisket, or even a pot roast. “Low and slow” is key to an incredibly juicy, ultra-tender beef rib, regardless of whether it’s plate or back ribs.

Look for cues, not times. Think of cook times as a guide, and, instead, use all of your senses while cooking, paying close attention to the visual, auditory and olfactory cues written into the recipe.