I'm sure its discussed many times but things change fast now days so just wondering what some of you comp cookers use recently?
I've been using the heb St. Louis ones and the Sams three pak ribs. Sams ribs for the last few months are more flap than rib and the HEB ribs are supposedly enhanced so looking to order something better. Tried some Hormels this weekend that a friend gets through Benny Keith, he owns a restaurant. The Hormels sponge up big and actually have a sponge like texture I did not care for. Unfortunately thats I I can find down here in deep south Texas.
Anybody using those Compart Duroc ribs?, if so what do they taste like?
I've been using the heb St. Louis ones and the Sams three pak ribs. Sams ribs for the last few months are more flap than rib and the HEB ribs are supposedly enhanced so looking to order something better. Tried some Hormels this weekend that a friend gets through Benny Keith, he owns a restaurant. The Hormels sponge up big and actually have a sponge like texture I did not care for. Unfortunately thats I I can find down here in deep south Texas.
Anybody using those Compart Duroc ribs?, if so what do they taste like?