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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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Old 09-27-2015, 12:53 PM   #31
Shagdog
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Those look great, Dave!
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Old 09-27-2015, 02:42 PM   #32
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What did you think of the flavor compared to the usual spareribs?
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Old 09-27-2015, 02:48 PM   #33
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Nicely done! Those look farkin delicious!
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Old 09-27-2015, 03:56 PM   #34
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Old 09-27-2015, 04:01 PM   #35
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Quote:
Originally Posted by dadsr4 View Post
What did you think of the flavor compared to the usual spareribs?
These had a more mild pork flavor, but a more "sweetness" to them. Compare a pot roast to a good brisket and that would be close.
I guess that's the only way I can describe it. By far the best pork I've ever had
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Old 09-27-2015, 04:28 PM   #36
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Quote:
Originally Posted by Diesel Dave View Post
These had a more mild pork flavor, but a more "sweetness" to them. Compare a pot roast to a good brisket and that would be close.
I guess that's the only way I can describe it. By far the best pork I've ever had
Very good comparison.
I found them less flavorful. Then, I'm kind of an old school, stuck in my childhood, " what "ribs should taste like", sort of person. If I could have only one rib, I would want the better cut.
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Old 09-27-2015, 05:12 PM   #37
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Wow, looks awesome. I may have to order those.
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Old 09-27-2015, 06:37 PM   #38
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Quote:
Originally Posted by dadsr4 View Post
Very good comparison.
I found them less flavorful. Then, I'm kind of an old school, stuck in my childhood, " what "ribs should taste like", sort of person. If I could have only one rib, I would want the better cut.
I will agree they don't taste like ribs we normally buy, but still an extremely good cut of pork in my opinion
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Old 09-27-2015, 07:41 PM   #39
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It says something about this crazy addiction of ours that I can cook something on a 36 year old kettle and you on a new Shirley stick burner, and we can discuss and compare the quality of the results. Different fuels, meat sources, and techniques, yet we both produce something good to eat.
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Old 09-27-2015, 08:48 PM   #40
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It goes to really show how it's the cook, not the cooker.

The Brethren is a place where anyone there is can learn to enjoy the great food we produce here with some time and patience.
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Old 09-28-2015, 11:17 AM   #41
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Great cook Dave, those look awesome!

To clear up a couple of the questions we've seen on this cut: The reason these look a little different than what you're used to is because at SRF we break our shoulders on a "Japanese break" as opposed to an "American Break". The American break is between the second and third ribs, while the Japanese break falls between the third and fourth rib. They are meatier because they come from a muscle group in the shoulder while spare ribs are simply the ribcage on the side of the animal. That's the difference between Spare Ribs and Short Ribs.

tl/dr - these are the front of the spare ribs and include some meat from the shoulder

Hope this helps.

Again, Dave, awesome cook, those look fantastic!
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Old 09-29-2015, 09:18 AM   #42
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Did they have a membrane to pull off? Totally curious either way!
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Old 09-29-2015, 01:16 PM   #43
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Quote:
Originally Posted by srfshane View Post
Great cook Dave, those look awesome!

To clear up a couple of the questions we've seen on this cut: The reason these look a little different than what you're used to is because at SRF we break our shoulders on a "Japanese break" as opposed to an "American Break". The American break is between the second and third ribs, while the Japanese break falls between the third and fourth rib. They are meatier because they come from a muscle group in the shoulder while spare ribs are simply the ribcage on the side of the animal. That's the difference between Spare Ribs and Short Ribs.

tl/dr - these are the front of the spare ribs and include some meat from the shoulder

Hope this helps.

Again, Dave, awesome cook, those look fantastic!


So they are kinda like bone in CSRs?
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Old 09-29-2015, 01:37 PM   #44
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Loco, they did have a membrane, but a very thin one. And I did remove it.

Steve, no not at all a CSR at all. What Shane meant was the larger amount of meat on the top was from the shoulder area. These are ribs, but with a bonus amount of meat making them thicker
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Old 09-29-2015, 02:22 PM   #45
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Quote:
Originally Posted by Diesel Dave View Post
Loco, they did have a membrane, but a very thin one. And I did remove it.

Steve, no not at all a CSR at all. What Shane meant was the larger amount of meat on the top was from the shoulder area. These are ribs, but with a bonus amount of meat making them thicker
I got an Email saying that they also sell spareribs. When are you going to review those?
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