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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 05-18-2012, 12:07 PM   #1
Q-Dat
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Join Date: 12-04-08
Location: Pearl River LA
Default Ribs with straight bones.......ribs with diagonal bones.....

Whenever I look for ribs at the store, and especially when its for competition use I try to find spares with bones as close to perpendicular as possible. Sometimes I look in the case and find that most of them are this way, and other times they are all on an angle, with some of them almost on a 45* angle.

This got me thinking. I wonder how much of it has to do with the animal, and how much is on the person cutting them. If it were the pig, it would seem that it would be completely random as to whether they are straight or angled. This makes me thing that it may have more to do with the person running the saw. Maybe how they cut the Babybacks is affecting how the spares come out and vice versa.
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Old 05-18-2012, 12:17 PM   #2
landarc
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I have often wondered this, but, in comparing them in the store (yes, I have been asked to stop fondling the meat) I can find no reason other than animal variation. I do suspect maybe age and type of hog can make a big difference. Essentially, a younger hog of a variety meant to be smaller, will have nore compact, thus more vertical ribs. A landrace hog meant to have a long body and larger meat yield might have more angled bones. No real idea though.
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Old 05-18-2012, 12:17 PM   #3
Ryan Chester
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I tend to think it depends on the animal, not the processor. I have often wondered how come some are straight and some are so curved.
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Old 05-18-2012, 12:37 PM   #4
Q-Dat
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I know what you mean about the CURVED bones, but I see many slabs where the bones themselves are perfectly straight, and would be perfect except for the angle.
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Old 05-18-2012, 01:59 PM   #5
troytime
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i'd bet it's all in processing and butchering
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Old 05-18-2012, 02:37 PM   #6
KnucklHed BBQ
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My McRibs always look the same... wonder why ya'lls are different...
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Old 05-18-2012, 02:40 PM   #7
landarc
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Out on the west coast, our McRibs are organic and hand-made, by Vegan virigns, in small, home like factories.
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Old 05-18-2012, 02:54 PM   #8
dadsr4
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I can see where trimmed ribs might vary, but full slabs with the sternum still attached would have grown that way.
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Old 05-18-2012, 03:02 PM   #9
PatioDaddio
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The producers are breeding too many crooked hogs!

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Old 05-18-2012, 03:02 PM   #10
El Ropo
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Quote:
Originally Posted by landarc View Post
Out on the west coast, our McRibs are organic and hand-made, by Vegan virigns, in small, home like factories.
Are they hand pressed on the virgin's thighs, like cuban cigars?
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