"A. Kesteloo" wrote in message
...

Snip


I hope you can help me out

Please look he

http://www.uspork.org/buyersguide.html

In the loin section # 3500 Back ribs

In the belly section # 3800 Spareribs.

Hope this helps,

Dimitri



thank's a lot, it helps. which part of the ribs do you prefer? loin or belly.

thanks,

Adriaan


Boy that is a very tough question to answer. I think all 3 have their place.

The baby backs grill quite well and are normally meaty and tender. The belly
"spareribs" take longer to cook correctly and there is quite a bit of waste.
All things considered I like the Saint Louis cut which really the belly ribs
trimmed. Because of the price difference I usually do the trimming myself and
then use the trimmed pieces for soups and Italian gravy (spaghetti sauce).

Dimitri