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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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03-28-2012, 08:44 PM | #1 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Pre-Trimmed St Louis Style Spares at RD
**Check local listings**
Found out recently that my local Restaurant Depot (Indianapolis) has pre-trimmed St Louis Cut Spare Ribs. They are (currently)$3.04/lb and you have to buy a whole case and at least my RD doesn't sell em much so they freeze them when they get em. I ordered a case last week, came in today fresh, pack date was last Friday. They have been carrying IBP, but my RD just switched over to Indiana Kitchen. IBP's were packaged 6 3-pk cryos to a case (approx 53 lbs total case wt) and the Indiana Kitchen is 6 2-pk cryos to a case (about 28 lb case wt). They looked real good. We decided to pay the extra $1/lb to not have any waste and a LOT less work trimming. Just thought I'd let y'all know.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-28-2012, 08:51 PM | #2 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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My RD carries them and you can buy them by the single cryo pack. I don't remember what packer they come from but the one time I did get them I do believe there were three in the pack.
I am surprised that having one less rack in each of the 6 cyro-pacs reduced the weight of your case by almost half. That is only 6 fewer racks. Are the Indiana Kitchen racks smaller? I tried to work out the math once to see if it was a comparable deal to get the pre-trimmed ribs instead of getting whole spares cheaper and trimming them myself. I don't remember exactly what the outcome was but it was pretty close. It is even a better deal if you don't really want to mess with the trimmings or use them for other cooking purposes. The only issue I had was I took the ribs out of the cryo and vacusucked them individually as often I only cook one rack at a time. For whatever reason, one of the racks was bad after I thawed it for cooking. It had one hell of a funky smell and I did not cook it. I am not sure why this happened as I would assume that the trimmed racks are handled the same as untrimmed spares. Anyway, keep us up to date on how they turn out and your whole boiling process
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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03-29-2012, 05:31 AM | #3 |
is one Smokin' Farker
Join Date: 04-21-09
Location: Marietta, Ohio
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Be careful. In our experience, bulk trimmed ribs tend to have bone shards. They are usually trimmed with a saw. I won't use them for home use, let alone comps.
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4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129 |
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03-29-2012, 05:52 AM | #4 |
Full Fledged Farker
Join Date: 09-21-10
Location: millstadt il.
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st louis RD carries seaboard farms,2 per pac
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03-29-2012, 06:44 AM | #5 |
On the road to being a farker
Join Date: 05-09-10
Location: Olathe Kansas
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last time i got RD pre trimed st louis spares, they had a lot of shinners
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"Watch out fellas, theres a new sheriff in town!" |
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03-29-2012, 07:12 AM | #6 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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the RD by me used to carry them but havent seen them in over a year there now. Id rather trim my own so i can get my Rib tip fix in anyway :)
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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03-29-2012, 07:33 AM | #7 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
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I just used the IBP ribs from RD this past weekend in Hammond. They were OK, but I did not like them as much as the Swift that I had been cooking. They were the same size, but they took longer to get tender, and really weren't where I wanted them to be come turn in.
This weekend I am cooking Swift. They are individually packed, so I can pick through them and get what I want. |
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03-29-2012, 07:43 AM | #8 |
is Blowin Smoke!
Join Date: 04-14-07
Location: Lakeland Florida
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We get excellent per trimmed at rd here in Tampa. 3 to a pack. I pay the extra 20 cents for the chairmans.
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Ford Retired competition cook. BBQ mentor. |
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03-29-2012, 07:47 AM | #9 | ||
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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Quote:
Quote:
They don't keep them with the other ribs at my RD, but are in the freezer. I had to ask about them and order them fresh on special delivery. We are going to be vending a few times this year and are considering just keeping all the rib tips to sell at the vending tent. I know I don't usually mess with rib tips at home as I'd rather have whole ribs. I've even bought and cooked BB's at home to avoid the rib tips taking space in the freezer.
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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03-30-2012, 06:56 AM | #10 |
is One Chatty Farker
Join Date: 03-08-06
Location: Roselle Il
Name/Nickname : Head
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we love our rib tips here ..its a Chicago thing though :)
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Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com |
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