|
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. |
|
Thread Tools |
02-04-2014, 12:05 AM | #1 |
Is lookin for wood to cook with.
Join Date: 01-21-14
Location: Pompano Beach, FL
|
Different types of Spare Ribs?
I bought two different racks of spare ribs from Restaurant Depot today. One was labeled as "PORK SPARE RIBS MED 3.5 / 5.5" and the other is labeled as "PORK SPARE RIB LIGHT." The only notable difference I could see was the size of the rack. Does anyone know what the difference is? Are there other cuts/grades of spare ribs I should be aware of?
|
|
02-04-2014, 01:00 AM | #2 |
is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
|
I believe that Rest Depot just lumps their ribs and briskets into weight ranges. That 3.5 / 5.5 is likely racks weighing 3.5-5.5 lbs and is considered "medium". I'd bet if you weigh a rack from the "light" package you'll find it under 3.5 lbs. Was the price/lb different between the packages?
I've noticed a different price/lb (a little higher) on "heavy" briskets.
__________________
-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
|
Thanks from:---> |
02-04-2014, 08:11 AM | #3 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
|
Spareribs come from the belly and side of the pig, under where bacon (belly and side) comes from. They are about 2-4 pounds sometimes more, and are very meaty, but are less tender than loin back ribs. Spareribs tend to have more fat, more flavor, and cost less per pound than loin back ribs.
Pork ribs are sold in slabs. The number of bones in a whole slab will vary depending upon how the ribs were processed and trimmed. You should expect 11-14 bones in a whole slab of Ribs. The size and weight of a slab is based on several factors, including the age and size of the Pig and how the meat was processed. You may hear terms like "3-1/2 and down", "3 to 5", and "5 and up". These are common ranges used to describe ribs for the weight ranges in which rib slabs are commonly sold. While these terms are commonly used by meat suppliers at the wholesale level, you won't hear them used in retail stores. Most of us like to buy and cook whole slabs. Supermarket cut slabs in half for packaging convenience and to allow shoppers to buy smaller quantities. I find that it's easier to prep and cook a small number of large pieces versus a large number of small pieces. I also find that the end pieces can dry out, and you have fewer end pieces if you're cooking whole slabs. People often use the terms "baby back ribs" and "back ribs" interchangeably. Loin back ribs come from the loin of the hog, where pork chops come from. You'll sometimes see them called baby back ribs or loin ribs in the grocery store. They are smaller in size 1-1/4 to 2-1/4 pounds and are less meaty, less fatty, and more tender than spareribs. Because they are smaller, baby back back ribs cook faster than spareribs. They are one of the most expensive cuts of meat from the hog due to high consumer demand. |
|
Thanks from: ---> |
02-04-2014, 08:28 AM | #4 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
Great explanation!
Technically Babybacks are 1 1/4# or under. Over that is a loin back rib. Your average spare rib will weigh 5-6 lbs and yeild a 2.5-3# St. Louis cut rib.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
|
Thanks from:---> |
02-04-2014, 10:23 AM | #5 |
Quintessential Chatty Farker
Join Date: 10-06-10
Location: Austin, TX
Name/Nickname : Roger
|
I disagree with the notion that spare ribs are less tender than loin backs. Because they have more fat, they cook up more tender for me. I also think that loin backs taste closer to pork loin than spares do because well, they tend to include some of the leaner loin meat when they are cut extra meaty.
Back to the original question, the ribs at rd are packaged by weight ranges.
__________________
22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ) |
|
02-04-2014, 12:12 PM | #6 | |
Is lookin for wood to cook with.
Join Date: 01-21-14
Location: Pompano Beach, FL
|
Quote:
Thanks for all the info. |
|
|
02-04-2014, 12:21 PM | #7 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
|
Restaurant Depot out here sells by wieght. They often sell cases by the average weight of racks, per R2egg2Q. Most restaurants out here get the heavier spare racks, you will almost never see these at grocery store.
__________________
[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] |
|
02-04-2014, 01:07 PM | #8 |
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
It is my understanding that "baby back" ribs are the upper (loin ribs) taken from hogs between 250-275# at time of slaughter.
Loin ribs from hogs larger than that are labeled as Loin ribs. Then again...
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
|
02-04-2014, 07:01 PM | #9 |
somebody shut me the fark up.
Join Date: 01-03-14
Location: Detroit michigan
|
Baby back is not official. Think delmonico. There is no legal definition of a baby back
__________________
Let's all just calm down and smoke a fatty |
|
02-04-2014, 10:31 PM | #10 |
is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
|
I have heard the expression 3 1/2 and down for ribs and never could find an explanation of what it meant. Maybe know I have a clue. Thanks IamMadMan
__________________
[FONT="Franklin Gothic Medium"][B]Jeff[/B][/FONT] Shirley Fabrication 24x36 reverse flow offset. Weber 22.5 OTG, Weber Smokey Joe, 28" Blackstone KCBS CBJ, S-CBJ, OKBS |
|
02-05-2014, 05:43 PM | #11 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
|
That ribs in the case that your package came out of will average 3 1/2 lbs.
__________________
Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 Last edited by Bbq Bubba; 02-05-2014 at 06:05 PM.. |
|
02-06-2014, 08:56 AM | #12 | ||
Babbling Farker
Join Date: 05-10-11
Location: East of Atlanta, GA.
Name/Nickname : Colin
|
Quote:
Quote:
__________________
Colin - "Drinking alcohol can cause memory loss... or worse, memory loss" New Braunfels Hondo Offset New Braunfels Bandera (Refurbished & Improved) Char-Broil 450 (Purchased new in 1981) 1996 Blue Weber SS Performer Weber charcoal Go-Anywhere 2 Weber SJSs & modified stock pot Mini-WSM Weber rotisserie, Rib-O-Lator & Smokenator system Blackstone Tailgater Combo & STOK Island gasser |
||
|
Thanks from:---> |
|
|