Post by BBQ Butcher on Jun 29, 2005 15:01:54 GMT -5
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..
askabutcher.proboards42.com/index.cgi?board=pork&action=display&thread=1119902899
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.
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..
askabutcher.proboards42.com/index.cgi?board=pork&action=display&thread=1119902899
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.