Primitive question from a novice!

souroull · Jan 9, 2013

First post, hi guys! Out of the countless topics i've read over time on various forums , guess what, you guys stand out so i decided to finally sign up and start picking on your brain!

:clap2:

I've only been smoking for the past 6 months or so, and had about a dozen smokes so far, some successful, some failed.

I wanted to start over and review my strategy so that i can finally end up to something consistent, so here goes basic question number 1... how much meat should be covering the bone?

I've had ribs that had an inch or more meat covering the bone, down to a whole slab of shiners, both with varied results.

So the question is, how much meat should a slab of bbacks and spares have directly on top of the bone? Half an inch? Just covering it? something in between?

Yellowhair42 · Jan 9, 2013

However much when they come out of the package.

Offthehook · Jan 9, 2013

Having found most places sell the ribs that look like shiners, I try to find meaty looking ones with some fat that I trim. With that being said, I have had good luck with Costco (California) baby backs that are cryovacced and have had worse luck with local grocery stores to the point where I dont buy them. I believe the Costco ones are Swift brand which might be found elsewhere.

Pappy · Jan 9, 2013

I don't understand the question.
Are you talking about raw when you buy them or after they are cooked?

Thickness varies from rib to rib.

souroull · Jan 9, 2013

I'm talking raw, and for the amount of meat directly above the bone.

I've been searching around the net for days unable to find the answer to a very simple question. I know for a fact that the bone shouldn't be bare (aka shiners), but then again, ideally, how much meat should be covering the bone? (thickness).

"meaty" and "like they come out of the box" don't really help me as pre-packed is not an option around here, it's a matter of telling the butcher please cut it so that there's THAT much meat covering the bones...

That much = how much?

Anybody got a pre-cut/pre-packed slab to take a look?

Untraceable · Jan 9, 2013

maybe 1/2" would be huge. 1" your talking Iowa loinbacks. wrong kind of muscle group for ribs when that much meat is left on

Gnaws on Pigs · Jan 9, 2013

There isn't any magic measurement, I cook 'em like I get 'em. Depends on the size of the pig as much as anything else I guess. Whatever is left on there after the side meat is taken off is what you get. If I'm starting with a whole wild hog, same thing. I never trim any meat off, just cook what's there after the side meat and ribs are seperated.

unfoundfred · Jan 9, 2013

It really depends on the pig. I took a pig butchery class and when it came time to cut out the ribs, the pig had a natural seam that was followed that separated it from the belly meat. The pig determines the thickness of the rib meat, not the butcher.

You can get a good idea in this video (starting around the 2:45 mark): [ame="http://www.youtube.com/watch?v=kA7-KCBPvss"]Jeffrey Ruhalter how to butcher a pig - YouTube[/ame]

Bludawg · Jan 9, 2013

If you was a Woman would you want a Thin bone or a Thick meaty one? Size matters, I rest My case!

souroull · Jan 9, 2013

Untraceable said:
maybe 1/2" would be huge. 1" your talking Iowa loinbacks. wrong kind of muscle group for ribs when that much meat is left on

Ah we're getting somewhere!

Nice video by the way, i've seen countless but this one is probably the best one yet.

I understand about the natural seam and everything, but i can't visualize it as i've never actually cut one, nor i've ever seen one properly trimmed before, or maybe i have but had no clue, hence why i'm trying to be so specific.

Each hog will be diffeent, yes and sorry for trying to be so specific, but even if we account for big variation between results, if you were to tell me that it should be roughly between 1/8 to 1/4 of an inch thick, then i'd be happy, as right now, i don't even know where to start

landarc · Jan 9, 2013

In truth, you are looking for a specific answer that does not exist. Simple as that. Here is a different take.

Loin back ribs/baby back ribs - traditional thickness, are separated along the seam of meat, between the loin and the thin layer of meat over the rib bones. This layer of meat is typically 1/4" to 1/2" over the highest part of the bone.

Loin back ribs/baby back ribs - extra thick, the seam is ignored and the ribs are separated with the loin strip being removed and the remaining meat left on the rib bones. These will be anywhere from 1/2" to 1-1/4" of meat over the bone.

Spare ribs, again, there is a natural seam, that separates the meat on the rib from the larger cut of meat above the bone. If separated at that seam, which is almost never the case, you end up with around 1/2 inch of meat over the bone. Most often it is cut closer to maximize meat and minimize ribs waste.

BobM · Jan 9, 2013

You have to take what you can get and cook them the best you can.

Sent from my Android phone.

Gnaws on Pigs · Jan 9, 2013

I guess what we're all saying is that none of us have probably ever specified a thickness of meat when buying ribs, we just buy them and cook them.

Birdie · Jan 9, 2013

Gnaws on Pigs said:
I guess what we're all saying is that none of us have probably ever specified a thickness of meat when buying ribs, we just buy them and cook them.

Yes that's probably true. I butcher my own hogs once a year and as my dad has said plenty of times of its not on one piece its on the other so don't worry about it.
For what you are asking its just your choice if they give you that option, how much do you want within reason.
When I cut out the ribs I can tell when I'm getting to close to the bone but other than that it is what it is when it's done.

Sent from my Galaxy Nexus using Xparent Blue Tapatalk 2

souroull · Jan 9, 2013

Alright then. I'm unfortunate enough to get ribs in the package looking like so:

My only hope is to have a butcher cut me some the way i want them, hence me asking.

From the countless pics i've seen online, 1/2 inch sounds a lot so i'll try 1/4 next time, or at least something with some bone coverage, even if it's minimal.

Thanks for the input guys

Birdie · Jan 9, 2013

Yea I would say that's a little too close to cut it unless they intended to then strip those bones to make sausage out of it.

Sent from my Galaxy Nexus using Xparent Blue Tapatalk 2

Pappy Q · Jan 9, 2013

souroull said:
Alright then. I'm unfortunate enough to get ribs in the package looking like so:

My only hope is to have a butcher cut me some the way i want them, hence me asking.

From the countless pics i've seen online, 1/2 inch sounds a lot so i'll try 1/4 next time, or at least something with some bone coverage, even if it's minimal.

Thanks for the input guys

Where do you live?

souroull · Jan 10, 2013

on an island in the Mediterranean where the only thing around that even resembles a smoked rib can only be found at TGI's

Gnaws on Pigs · Jan 10, 2013

Yeah, those are a bit thin looking. You don't want to be able to see the bones. I would just go to the butcher and ask him for some ribs without exposed bones.

Primitive question from a novice!

souroull

Knows what a fatty is.

Yellowhair42

is one Smokin' Farker

Offthehook

is Blowin Smoke!

Pappy

is One Chatty Farker

souroull

Knows what a fatty is.

Untraceable

Babbling Farker

Gnaws on Pigs

Guest

unfoundfred

Well-known member

Bludawg

somebody shut me the fark up.

souroull

Knows what a fatty is.

landarc

somebody shut me the fark up.

BobM

Babbling Farker

Gnaws on Pigs

Guest

Birdie

Knows what a fatty is.

souroull

Knows what a fatty is.

Birdie

Knows what a fatty is.

Pappy Q

is Blowin Smoke!

souroull

Knows what a fatty is.

Gnaws on Pigs

Guest

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