Taking a chance....

HuskerMan · 11-28-2012, 06:43 PM

Local store had a brand called "bbq time" spareribs on sale. Never heard of this brand of ribs but at the price of $.99 per lb I had to take a chance so I bought a box. Opened it when I got home and it appears to be three slabs of spareribs. They are a little less meaty than other spareribs I buy. Test cook is Saturday. Hope they turn out decent.

landarc · 11-28-2012, 06:50 PM

3 racks in a box? no cryovac wrapper?

Boshizzle · 11-28-2012, 06:57 PM

I'd try 'em too, at that price. Good luck!

Any pics or other details?

HuskerMan · 11-28-2012, 07:06 PM

Quote:

Originally Posted by landarc

3 racks in a box? no cryovac wrapper?

Three racks. Each wrapped but not cryovac in plastic in the box. Like I said I don't have high hopes but for the price I had to try them.

HuskerMan · 12-01-2012, 12:30 PM

The ribs just before prep. A couple things of note. These ribs are skinnier with less meat than the spares I usually see. Also I was planning of cutting them into St.Louis style. The two racks on the bottom had no rib tip section. They had solid rib bones from top to bottom with no noticeable break. The top rack there was a rib tip section so that one was trimmed. So between the thickness and large bones I'm guessing that these ribs probably came from an older/skinnier hog.

slammmed · 12-01-2012, 12:40 PM

hmm I dunno those don't look that appealing. How many pounds was that you bought, 11?

HuskerMan · 12-01-2012, 12:54 PM

It was a 10# box at $.99 a pound. I agree because that is the first thing I thought when I opened the box. But for $.99 a pound it was worth the risk. That is also why I threw on two pork butt for the game tonight. Honestly I don't think I will even serve these at the party tonight, but they were thawed out so I cooked them anyways.

bmonkman · 12-01-2012, 01:36 PM

Gotta agree they do look pretty gnarly. But hey - at 99 cents a pound I would have taken a chance as well.

Nothing ventured, nothing gained is my motto.

Brian

The_Kapn · 12-01-2012, 02:16 PM

I would guess that those are "Danish" Ribs.

Will be interesting to see how they cook up for you.

TIM

captndan · 12-01-2012, 02:41 PM

If push comes to shove bone them out and make sausage. Then dry the bones out grind them up and put the bone meal on your garden. 99 cents can go a long way.

El Ropo · 12-01-2012, 03:30 PM

Danish rib s for sure. Don't pay attention to any rib tutorials. They all count on actual meat on the bones. Plan on a shorter cook time.

11-28-2012, 06:43 PM	#1
HuskerMan Knows what a fatty is. Join Date: 08-05-12 Location: Wahoo,Ne Downloads: 0 Uploads: 0	Taking a chance.... Local store had a brand called "bbq time" spareribs on sale. Never heard of this brand of ribs but at the price of $.99 per lb I had to take a chance so I bought a box. Opened it when I got home and it appears to be three slabs of spareribs. They are a little less meaty than other spareribs I buy. Test cook is Saturday. Hope they turn out decent.

11-28-2012, 06:50 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	3 racks in a box? no cryovac wrapper? __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

11-28-2012, 06:57 PM	#3
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	I'd try 'em too, at that price. Good luck! Any pics or other details? __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

12-01-2012, 01:36 PM	#8
bmonkman Full Fledged Farker Join Date: 08-04-12 Location: Mechanicsburg, PA Downloads: 0 Uploads: 0	Gotta agree they do look pretty gnarly. But hey - at 99 cents a pound I would have taken a chance as well. Nothing ventured, nothing gained is my motto. Brian __________________ Weber Performer w/smokenator WSM 22.5" White Thermapen Ex-pat Canadian When all else fails just ask yourself, WWGALD???

12-01-2012, 02:16 PM	#9
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	I would guess that those are "Danish" Ribs. Will be interesting to see how they cook up for you. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.

12-01-2012, 12:30 PM	#5
HuskerMan Knows what a fatty is. Join Date: 08-05-12 Location: Wahoo,Ne Downloads: 0 Uploads: 0	The ribs just before prep. A couple things of note. These ribs are skinnier with less meat than the spares I usually see. Also I was planning of cutting them into St.Louis style. The two racks on the bottom had no rib tip section. They had solid rib bones from top to bottom with no noticeable break. The top rack there was a rib tip section so that one was trimmed. So between the thickness and large bones I'm guessing that these ribs probably came from an older/skinnier hog.

12-01-2012, 12:40 PM	#6
slammmed On the road to being a farker Join Date: 09-04-12 Location: Boca Raton, Fl Downloads: 0 Uploads: 0	hmm I dunno those don't look that appealing. How many pounds was that you bought, 11?

12-01-2012, 12:54 PM	#7
HuskerMan Knows what a fatty is. Join Date: 08-05-12 Location: Wahoo,Ne Downloads: 0 Uploads: 0	It was a 10# box at $.99 a pound. I agree because that is the first thing I thought when I opened the box. But for $.99 a pound it was worth the risk. That is also why I threw on two pork butt for the game tonight. Honestly I don't think I will even serve these at the party tonight, but they were thawed out so I cooked them anyways.

12-01-2012, 02:41 PM	#10
captndan is One Chatty Farker Join Date: 06-29-11 Location: Greeneville TN Downloads: 0 Uploads: 0	If push comes to shove bone them out and make sausage. Then dry the bones out grind them up and put the bone meal on your garden. 99 cents can go a long way.

12-01-2012, 03:30 PM	#11
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	Danish rib s for sure. Don't pay attention to any rib tutorials. They all count on actual meat on the bones. Plan on a shorter cook time. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)