Which of the following cuts is typically used in barbecue?

The use of rib cuts in barbecue is widely recognized due to their flavor, tenderness, and ability to absorb smoke well during the cooking process. Ribs, whether they are pork or beef, have a good amount of marbling, which contributes to a juicy and tender texture when cooked low and slow—a common method in barbecue. This cut allows for flavorful seasoning and results in a rich taste that is enhanced by the smoking process.

Ribs are traditionally associated with barbecue culture around the world, often becoming the star of barbecue menus, festivals, and competitions. Their shape and structure also make them ideal for cooking methods that emphasize caramelization and char, imparting that characteristic barbecue flavor that many enjoy.

Other cuts like fillet, round, or shank may be well-suited for various cooking methods but do not lend themselves as effectively to the barbecue style, which relies on cuts that are fatty and rich in connective tissues for the best results.