These are usually grilled rather than slow-cooked over indirect heat with smoke which is typically associated with the term ‘barbecue’. It is the meatier ribs cut from the belly of the livestock after the belly is removed. They are trimmed down by cutting away the hard breastbone and chewy cartilage. Flatter than back ribs, they contain a lot of bone and have a higher amount of fat, making them very flavorful.