Best way to buy ribs ?

sunrise · 10-30-2012, 12:49 PM

After years of buying my ribs at the best available price, and trimming them myself to a St Louis style cut. I have been wondering if all the meat I discard from the trimming is worth my time and what I pay per rack vs buying ribs already trimmed. Anyone have any experience in this area? Is it better to buy & trim, or buy already trimmed racks?

SirPorkaLot · 10-30-2012, 02:04 PM

I'm not sure what you are discarding or why?

I use 100% of all my rib trimmings.
Some gets turned into rib meat carnitas, some gets ground for sausage, but it all gets used one way or the other.

I buy them untrimmed because most of the pre-trimed St. Louis cuts I have seen look like they were butchered by a blind butcher.

chad · 10-30-2012, 02:09 PM

I use the trimmings, too, for ribs & kraut, "riblettes", simmer for pork broth, etc. Commercial "St. Louis" ribs are trimmed way to lean for my taste. I've used the ones from Chicago Meat a couple of times and they are OK and very easy to portion control but are really closely trimmed. I haven't had any experince with Curly's but have heard some good things.

that's hot · 10-30-2012, 02:48 PM

i use all of my trimmings too , and if nothing else,take the trimmings throw them on the smoker and chop them up and add them to the beans.

Tack · 10-30-2012, 07:02 PM

I use all my trimmings also. nothing like fresh ground sausage. It does help to have a good grinder tho....

Bbq Bubba · 10-30-2012, 07:37 PM

How many racks are you cooking?
If your doing a couple cases and can SELL the tips then your saving a few pennies.
I cook about 16 cases a week. Fark all that trimming!
St. louis the only way to go.

chad · 11-01-2012, 11:08 AM

Just an observation, but most of the rib joints around here are selling untrimmed spares. The more refined "restaurants" go Babyback or St. Louis, but the hard-core, stand in line for them to open places are not worrying about elegant cuts! The good places to remove the membrane!

10-30-2012, 12:49 PM	#1
sunrise Is lookin for wood to cook with. Join Date: 10-04-10 Location: Ventura CA. Downloads: 0 Uploads: 0	Best way to buy ribs ? After years of buying my ribs at the best available price, and trimming them myself to a St Louis style cut. I have been wondering if all the meat I discard from the trimming is worth my time and what I pay per rack vs buying ribs already trimmed. Anyone have any experience in this area? Is it better to buy & trim, or buy already trimmed racks?

10-30-2012, 02:04 PM	#2
SirPorkaLot Babbling Farker Join Date: 08-31-09 Location: Antioch, CA Downloads: 0 Uploads: 1	I'm not sure what you are discarding or why? I use 100% of all my rib trimmings. Some gets turned into rib meat carnitas, some gets ground for sausage, but it all gets used one way or the other. I buy them untrimmed because most of the pre-trimed St. Louis cuts I have seen look like they were butchered by a blind butcher. __________________ Sir Porkalot aka John Back to back winner of the BBQ Brethren Throwdown with a pig leg and something funky CBBQA & KCBS member: Sir Porkalot BBQ Team NC & NorCal (Yes I stay confused) BLUE Thermapen Visit my website: http://www.sirporkalot.com

10-30-2012, 02:09 PM	#3
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	I use the trimmings, too, for ribs & kraut, "riblettes", simmer for pork broth, etc. Commercial "St. Louis" ribs are trimmed way to lean for my taste. I've used the ones from Chicago Meat a couple of times and they are OK and very easy to portion control but are really closely trimmed. I haven't had any experince with Curly's but have heard some good things. __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker

10-30-2012, 02:48 PM	#4
that's hot On the road to being a farker Join Date: 10-28-07 Location: Louisville KY. Downloads: 0 Uploads: 0	i use all of my trimmings too , and if nothing else,take the trimmings throw them on the smoker and chop them up and add them to the beans. __________________ true Q char griller & side firebox weber 22.5 kettle custom built brute UDS

10-30-2012, 07:02 PM	#5
Tack Full Fledged Farker Join Date: 08-18-10 Location: Millville NJ Downloads: 0 Uploads: 0	I use all my trimmings also. nothing like fresh ground sausage. It does help to have a good grinder tho.... __________________ " Doesn't have any smoke taste. Chipotle taste is too dominant." Judge 6

10-30-2012, 07:37 PM	#6
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi. Downloads: 0 Uploads: 0	How many racks are you cooking? If your doing a couple cases and can SELL the tips then your saving a few pennies. I cook about 16 cases a week. Fark all that trimming! St. louis the only way to go.

11-01-2012, 11:08 AM	#7
chad somebody shut me the fark up. Join Date: 08-13-03 Location: Clearwater, FL Downloads: 0 Uploads: 0	Just an observation, but most of the rib joints around here are selling untrimmed spares. The more refined "restaurants" go Babyback or St. Louis, but the hard-core, stand in line for them to open places are not worrying about elegant cuts! The good places to remove the membrane! __________________ Dave Southern Brethren BBQ Competition Team "It's all about getting paid!" - Myron Mixon "I love being hated in my hometown!" - David Hair KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker