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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-29-2012, 03:25 PM | #1 |
Full Fledged Farker
Join Date: 05-25-11
Location: Sweet Home Alabama
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Sick and tired of "skinny" spare ribs!
I've tried Smithfield, IBP, and Prairie Fresh spare ribs from Winn Dixie and Food World (Grocers). Every one of them are "thin" and "skinny" racks.
I've seen competition ribs there were very thick and meaty. Do ribs come in "quality" categories like brisket (select, choice, prime)? I simply can't find thick, quality spare ribs. Thanks for your help here.
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Lang 100 Deluxe trailer rig (60" smoker w/warming box and 40" chargrill) |
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12-29-2012, 05:54 PM | #2 | |
Full Fledged Farker
Join Date: 05-22-06
Location: Chicago, IL
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Quote:
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12-29-2012, 05:56 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have had pretty good luck with Smithfield and Prairie Fresh. I do have to high grade packages from time to time, and I always make sure the top and bottom racks look decent.
Of late, I have been buying from the local restaurant supply house, and their ribs are much more meaty and dependable. No brand on them, just cryo-vac packages.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-29-2012, 11:19 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
Although inspection is mandatory, its grading for quality is voluntary, and a plant will have to pay to have its pork graded (so most is not graded by a USDA inspector to save these fees). USDA grades for pork reflect only two levels: "Acceptable" grade and "Utility" grade. Pork sold as Acceptable quality pork is the only fresh pork sold in supermarkets. It should have a high proportion of lean meat to fat and bone. Pork that is graded as Utility, is mainly used in processed products and is not available in supermarkets for consumers to purchase. When buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and a grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling. Also stores that are known for quality food product have their own standards that must be met for their products. Costco, Restaurant Depot, BJ's are just a few of these. If you remember when the issue of "Pink Slime" was raised last year, these stores were the few who never never allowed this product in their fresh meat products. I would suggest to try a different store that you currently use, or try a local butcher. Remember cheap isn't always good, and good food isn't cheap. . |
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12-30-2012, 01:16 AM | #5 |
is one Smokin' Farker
Join Date: 03-05-10
Location: Kansas City, MO
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If you can find a shop that cuts their own meat rather than buying it in boxes or cryovac, you'll have a better chance. Whenever I must have seriously meaty ribs, I call a local specialty butcher (The Local Pig) here in Kansas City. They buy only whole hogs and cut them according to demand. The demand for ribs is so great that I have to call a week ahead of time but I can tell them how much meat I want left on the bone. Of course I pay a premium price for the premium slabs.
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12-30-2012, 01:38 AM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I seem to recall that restaurants can order their cases of ribs by the number of racks to a pound, thus fewer racks per case would often mean more meat.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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12-30-2012, 09:42 AM | #7 |
Full Fledged Farker
Join Date: 05-22-06
Location: Chicago, IL
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This is how the rib belly cuts I get cook up:
41203_151291494890631_2895732_n.jpg 46824_151291411557306_1335761_n.jpg Thick and juicy when it's all said and done.
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12-30-2012, 09:42 AM | #8 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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The drought is to blame; hogs are sent to market sooner as the feed prices increase for producers. It is more profitable to send quantity vs quality. The price at the Store remains the same or higher due to customer demand. If you think them pork bones look like they came from an Ethiopian pig you should see the dino bones we get here. or as I call it sinew in a stick
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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12-30-2012, 09:51 AM | #9 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I bought a case of these spares in 2011:
They were the best I ever had. Big, meaty, full of flavor. TIM
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"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), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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12-30-2012, 10:22 AM | #10 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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Maybe I'm the exception. Hormel ribs are the only brand that I've had no luck with. They always turn out hammy and the texture is mealy.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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12-30-2012, 10:28 AM | #11 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
Not enhanced. I do know that we and the FBA Judges liked these a lot Just my limited experience with cooking spares--we are baby back fans. 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), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer. Just sold Yoder YS640 due health New Ninja Woodfired Grill for Christmas 2023 |
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12-30-2012, 11:24 AM | #12 | |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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12-30-2012, 11:26 AM | #13 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
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I agree quality spares are hard to find. In my last comp. I did in early Nov. I shopped around for about 2 weeks looking for nice meaty ribs with straight bones. Luckily it paid off.. 2nd place and $125.
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12-30-2012, 11:34 AM | #14 |
somebody shut me the fark up.
Join Date: 06-28-09
Location: Everett, WA
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Don't buy cheap meat!
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12-30-2012, 11:35 AM | #15 |
Babbling Farker
Join Date: 01-20-10
Location: Monterey, CA
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Swift and Prairie Fresh have been good to me.
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Kamado Big Joe [COLOR=Red]Kamado Classic Joe Kamado Joe Jr. [/COLOR] A bunch of Webers |
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