Final answer:
Boneless Short Ribs are ideally cut from the beef chuck sub-primal. Regional preferences, such as tri-tip in California, influence the popularity of different barbecue meats throughout the United States.
Step-by-step explanation:
Boneless Short Ribs should be cut from the beef chuck sub-primal. This part is located in the shoulder area and provides the rich, beefy flavor that makes short ribs so desirable for barbecue. When prepared correctly, using a low and slow cooking method, they can be incredibly tender and flavorful. Across the various regions of the United States, different types of barbecue meats are popular due to cultural preferences and local availability. For instance, beef is a popular choice for BBQ in Texas and the Great Plains, while in California, a unique beef cut known as tri-tip is prevalent. Yet, other regions may favor poultry or fish for their barbecue traditions.