Rib selection question

[Irrivirsible]

Do you choose the leaner or more fat? Would you pass on#2 and prefer#4

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[cpw]

In general, definitely more fat.

[BBQ Freak]

I would buy number 4 and like less fat but if those are multi pack they put the less desirable one on the middle and bottom . I just try and cut as much of the fat off that I can but a lot will render out when cooking .

[toymaster]

Intermuscular fat. I personally like #1

[electron_si]

This is a great thread. I'm still new when it comes to meat selection especially with ribs. Looking forward to the comments

[wrinklenuts]

all of the above

[daninnewjersey]

all of the above

Yup....I would take any and all of these. There isn't a TON of fat on #4 and a good amount of that fat will render out when cooking.

[tmv1976]

...#1

[BigBobBQ]

I actually would choose #3 for myself.

[Westx]

I am in the Johnny Trigg club on ribs, like that fat on there. Keeps the moist and to me makes for a tastier rib.

[electron_si]

Where are you buying SLC's for 1.99/lb

[Rusty Kettle]

#3 less fat. I would cut the fattier end off. Less fat is better imo for the way I cook my ribs.

[pjtexas1]

Less fat for me. There is plenty of fat that you can't see. I would be trimming the crap out of #4.

[4ever3]

I'd take any of them!

Rub them and put'em in the smoke!

[smoke ninja]

Where are you buying SLC's for 1.99/lb

Heck ya at that price id buy all 4

[Ribeye Rob]

I would pick 2 and 3. Less fat.

[hogs122]

#3 for me. Just the right amount of fat IMO

[Gore]

When they all look more or less the same, I go with the heaviest: #1 :becky:

If we're talking BBs, that is a different story, as I'm concerned with the amount of loin they include. BBs cost more than pork loin so they add more loin to increase their profit. What this results in is half a dried porkchop attached to each bone. :tsk:

[cheez59]

When they all look more or less the same, I go with the heaviest: #1 :becky:

If we're talking BBs, that is a different story, as I'm concerned with the amount of loin they include. BBs cost more than pork loin so they add more loin to increase their profit. What this results in is half a dried porkchop attached to each bone. :tsk:

I'd go with #1 as well. I quit buying loin backs because of the dry pork chop attacked to them.

[Irrivirsible]

Where are you buying SLC's for 1.99/lb



BJs, I saw a post somewhere lately complaining about the St Louis ribs from BJs but the 2 racks I cooked yesterday had no issues at all. The front of the coupon book says 12/26 - 1/18 so I guess the ribs will be on sale for that long. No coupon required though.

[Burnt at Both Endz]

Number 1 is by far the best rack of ribs, 4 would work. Some folks get caught up in the marbling as the major factor in ribs, but any of those racks could be made tender and juicy. Myself, I look for flavor of pork, you know that is what we are eating.:shock:

Number 1 will taste the best by far, just sayin.