Babybacks, are they different from
- Thread starter jacob
- Start date
Kevin
Quintessential Chatty Farker
Most of what is available to the average consumer are loin back ribs. These are cut closer to the back bone and are straighter than spares which include the brisket, unless they've been "St. Louis cut" which implies the skirt meat knuckles, cartilage etc. has been trimmed. The term baby back is a misnomer and abundantly misused. I've only seen the term "short ribs" used in the marketing of beef ribs. Kind of interesting. It could be a regional term.
HeSmellsLikeSmoke
somebody shut me the fark up.
Are they pork or beef? There are beef short ribs.
I use the loin ribs and like them better than spares. Just my preference. Usually come 3 racks to a pack and they are vacumn sealed.
WineMaster
Babbling Farker
Its a Weight thing. If they are 1 1/2 lbs per rack, they can be called Baby Backs. If they are over a certain weight they are called Loin Back, But referred to as Baby Backs by most.
So #1 from a large pig would be sold as Loin Back. And not a true Baby Back.
So #1 from a large pig would be sold as Loin Back. And not a true Baby Back.
ctbeerbq
Full Fledged Farker
When Alton Brown did a show on ribs, he and the butcher talk about the different cuts, which equates to WineMaster's pic. They didn't say anything about weight though. If I remember correctly, they said baby back and loin back are the same. And neither knew how the term "St. Louis cut" came about.
burnin butts
Full Fledged Farker
The loin back ribs are babyback.
WineMaster
Babbling Farker
ZBQ
is Blowin Smoke!
Maybe I am reading it wrong Kevin but it's always been my experience that baby/loin back ribs have MORE curvature than spares and people use spares mostly for comps because they are straighter. Winemasters pic is exactly like the one that hangs on the wall at my buddies butcher shop.
Like I said, I might be reading what you said wrong.
jacob
Quintessential Chatty Farker
I think I will be able to shop with a little more confidence. That makes me happy. I might wait til I'm through working tomorrow before I go to Sam's. Tired right now, so I think I'll just get rested up tonight. Thanks Brothers for all the info here. It has helped me a lot. Jacob
Bigmista
somebody shut me the fark up.
Norcoredneck
somebody shut me the fark up.
I always thought the curve of the bone is a direct correlation of the heat of the meat
.
Norcoredneck
somebody shut me the fark up.
Found this on a butcher website.
There are several kinds of pork ribs available to consumers and, yes, they can be confusing. I'll list them here, but they are NOT in my order of preference, but just as I think of them.
1) Regular Spareribs, available by the single rack or in packages of 2 or 3. These will weigh approximately 3½-4 lbs per rack, plus or minus. The fat here is mostly on the exterior and in the brisket area. You can see it on both the front and the back. Most, about 90%, of the fat should melt/burn away while cooking. These are cut from the side/belly and will have the Brisket bone attached.
2) Domestic Loin Backs/Baby Backs, are also available by the rack or multiple pack. These will weigh 1½ lbs per rack, approx. They should not have any noticeable/visible fat at all. These are more expensive than your regular spareribs and take less time to cook. They are cut from the backside of the center cut Pork Loin.
3) St. Louis Style Spareribs are basically your Regular Spareribs with the brisket bone and flap meat removed. They will weigh in the general area of two pounds per rack. They may, or may NOT, have visible fat depending on the packer.
4) Imported Baby Back Ribs, mostly from Denmark (also Ireland and Argentina), are available by single rack or a 10 lb box. These will weigh around 3/4 lb per rack and are lots more expensive than the three mentioned above. There is NO fat and NO meat, as far as I'm concerned, just lots of bones. Some have a funky ‘off’ taste which is hard to cover up, even with barbecue sauce. Avoid these, if you can. That’s just my opinion, of course.
5) Country Style Spareribs are your most economical rib out there, although they are NOT really a rib, but just a hunk of pork with or without bones. Most times these are cut from the Pork Shoulder Boston Butt, sometimes from the Rib End of the Loin.
See more on Country Style Ribs at the link..
[URL="http://askabutcher.proboards42.com/index.cgi?board=pork&action=display&thread=1119902899"]http://askabutcher.proboards42.com/index.cgi?board=pork&action=display&thread=1119902899[/URL]
Some lesser Pork Ribs available in certain part of the country are…
6) KC (Kansas City) Style Ribs are the same as the St. Louis Style Ribs, but are have about 4-6 less ribs in them.
7) Riblets are what’s left after Baby Backs and Regular Ribs have been cut down to a smaller size or to make them look better by the packer. These can be bone in or boneless.
8) Rib Tips are the Brisket bones cut off the Regular Ribs to make St. Louis and Kansas City Style Ribs. Small, meaty and very tasty.
There are several kinds of pork ribs available to consumers and, yes, they can be confusing. I'll list them here, but they are NOT in my order of preference, but just as I think of them.
1) Regular Spareribs, available by the single rack or in packages of 2 or 3. These will weigh approximately 3½-4 lbs per rack, plus or minus. The fat here is mostly on the exterior and in the brisket area. You can see it on both the front and the back. Most, about 90%, of the fat should melt/burn away while cooking. These are cut from the side/belly and will have the Brisket bone attached.
2) Domestic Loin Backs/Baby Backs, are also available by the rack or multiple pack. These will weigh 1½ lbs per rack, approx. They should not have any noticeable/visible fat at all. These are more expensive than your regular spareribs and take less time to cook. They are cut from the backside of the center cut Pork Loin.
3) St. Louis Style Spareribs are basically your Regular Spareribs with the brisket bone and flap meat removed. They will weigh in the general area of two pounds per rack. They may, or may NOT, have visible fat depending on the packer.
4) Imported Baby Back Ribs, mostly from Denmark (also Ireland and Argentina), are available by single rack or a 10 lb box. These will weigh around 3/4 lb per rack and are lots more expensive than the three mentioned above. There is NO fat and NO meat, as far as I'm concerned, just lots of bones. Some have a funky ‘off’ taste which is hard to cover up, even with barbecue sauce. Avoid these, if you can. That’s just my opinion, of course.
5) Country Style Spareribs are your most economical rib out there, although they are NOT really a rib, but just a hunk of pork with or without bones. Most times these are cut from the Pork Shoulder Boston Butt, sometimes from the Rib End of the Loin.
See more on Country Style Ribs at the link..
[URL="http://askabutcher.proboards42.com/index.cgi?board=pork&action=display&thread=1119902899"]http://askabutcher.proboards42.com/index.cgi?board=pork&action=display&thread=1119902899[/URL]
Some lesser Pork Ribs available in certain part of the country are…
6) KC (Kansas City) Style Ribs are the same as the St. Louis Style Ribs, but are have about 4-6 less ribs in them.
7) Riblets are what’s left after Baby Backs and Regular Ribs have been cut down to a smaller size or to make them look better by the packer. These can be bone in or boneless.
8) Rib Tips are the Brisket bones cut off the Regular Ribs to make St. Louis and Kansas City Style Ribs. Small, meaty and very tasty.
