Just wondering if there is another (maybe cheaper?) pork cut that q's up
like baby back ribs.

John

"John Crankshaw" wrote in message
...
Just wondering if there is another (maybe cheaper?) pork cut that q's up
like baby back ribs.

John


Most folks around here prefer spare ribs. They're meatier, cheaper and you
just get more pig for your phennig.

John in Austin

"John Crankshaw" wrote in message
...
Just wondering if there is another (maybe cheaper?) pork cut that q's up
like baby back ribs.

Spareribs are cheaper by about half in my area but not the same in cooking,
flavor or texture. They also have more prep involved. But many folks prefer
spares since they are meatier in both mass and flavor. But hey, so long as
we're dreaming is there another (maybe cheaper?) beef cut that grills up
like fillet mignon? I was kinda hoping I could get rump roast to be as good
or better than fillet mignon.

"Yo, cut them spare ribs in half so they look like baby backs!"
- some dude at the grocery store once

John Crankshaw wrote:

Just wondering if there is another (maybe cheaper?) pork cut that q's
up like baby back ribs.

Spareribs are far cheaper, much meatier, and -- IMHO -- better tasting.

Dave Bugg wrote:
John Crankshaw wrote:

Just wondering if there is another (maybe cheaper?) pork cut that q's
up like baby back ribs.

Spareribs are far cheaper, much meatier, and -- IMHO -- better tasting.

Bingo!

BOB

As others have said, spare ribs. But, trim off the top meaty hunk for more
even cooking. I believe that is called a St. Louis cut.
Make sure to cook the trimmed parts too.

"John Crankshaw" wrote in message
...
Just wondering if there is another (maybe cheaper?) pork cut that q's up
like baby back ribs.

John

"John Crankshaw" wrote in message

Just wondering if there is another (maybe cheaper?) pork cut that q's up
like baby back ribs.

John

Baby backs are over rated and way overpriced. Popularity is killing them.

I see you got a lot of recommendations for spares. I like them also, but
there is still another alternative and cheap. Country ribs. Not a true
rib, they are cut from the butt. Tender and tasty though.
Ed

http://pages.cthome.net/edhome

John Crankshaw wrote:
Just wondering if there is another (maybe cheaper?) pork cut that q's up
like baby back ribs.

John




I see your getting lots of recommendations for spares. And yes, spares
can be q'ed just like babybacks. They can be very good, if done right.
I cook both. Babybacks to me have been much easier to cook and cook in
2 hours. Spares, OTOH, I have done several times and have had great
results and not so great results.

My latest cook with spares on half of one rack(I cooked 2 racks) they
pulled down much further then the other half. They were OK, but not
great. I may have cooked them TOO fast. Also, I was not using water in
the water pan and instead am trying the sand method.

I buy spares already cut St Louis style. All is needed is pull membrane
and apply rub as desired and there ready too cook. The rest of the rib
is also included and cut into 4 inch pieces. I cook them along with the
spares, but would like to know what else can be done with these pieces.
If anyone has suggestions/ideas pleas let me know.

So get to your butcher, buy some spares and Q away. Let us know how you
liked them.

Happy Q'en,
BBQ

John Crankshaw wrote:
and then;
On 11-May-2004, bbq wrote:

The rest of the rib
is also included and cut into 4 inch pieces. I cook them along with the
spares, but would like to know what else can be done with these pieces.
If anyone has suggestions/ideas pleas let me know.

I like to throw some of those ends and tips in with some beans. I do pinto,
great northern, navy and sometimes lima beans. They all like a little meat
in them and BBQ rules.

--
M&M ("When You're Over The Hill You Pick Up Speed")

"Edwin Pawlowski" wrote in message
. ..

Baby backs are over rated and way overpriced. Popularity is killing them.

They're worth what the market says they're worth. Since they're delicious
and in short supply compared to the yield of the hog they aren't cheap. Pig
ears are in even shorter supply, but since they're nasty they're cheap. It's
all a matter of taste but BBs are most certianly not over-rated. I prefer
BBs to spares and am willing to pay the $3.88/lb they cost at the local
wholesale club.

Jason in Dallas wrote:

They're worth what the market says they're worth. Since they're
delicious and in short supply compared to the yield of the hog they
aren't cheap. Pig ears are in even shorter supply, but since they're
nasty they're cheap. It's all a matter of taste but BBs are most
certianly not over-rated.

Jason is correct about the demand thing. And babybacks are certainly tasty,
along with being easier and quicker to bbq.

What facinates me is the fact that demand is driven sooo much by
perception, convenience and lack of knowledge. After all, how much of a
taste difference can there be with a Tony Roma, Chilis or Applebees spare or
babyback rib that's been pressure steamed, thrown on a grill, then slatered
with a sauce? And although McDonalds and Burger King use enough of the
nation's supply of ground beef to affect the overall supply of ground beef,
you would be hard pressed to say that the "trillions served" are choosing
these fast-food emporiums because their hamburgers are better than the local
mom and pop hamburger joint.

The case of babybacks vs. spares is a good example. I can get a case price
on a 3.5# slab of spare ribs for $1.39 per pound in my area. The case price
for a 2.25# slab of spares is $1.89 per pound. The case price for a 1.5#
slab of spares is $2.69 per pound...... the same case price per pound as a
slab of babybacks. Why? Why is the case price of spares *less* costly the
MORE the average slab weighs? It is because the less weighty ribs are in
HUGE demand by the restaurant industry, which is the LARGEST consumer of
ribs. Why does the restaurant industry prefer the lower weight slabs? Not
because of taste. They are prefered because -- according to the various
distributors that I have been dealing with like SYSCO, and some of the
regional meat packing houses in the midwest -- they cook faster. Yep, the
quicker the cooking, the LESS likely you'll botch up the product during
cooking, the faster the product gets out the door, and the bigger the profit
margin. You learn a lot when starting your own restaurant.

In my 'Q joint, I'll be serving the 3.5# spares. I'll be trimming them to a
St.Louis style. I don't CARE how long they take to be barbecued, because
I'll make my profits not *just* off of volume. I don't have to "Quick Cook"
my ribs to meet my break-even point. I'm looking for the best and most
tasty bang-for-the-buck I can give my customers, and that comes from selling
the most meaty, and properly 'Qd rib, that they can get anywhere. It's my
bet that my customers will never go back for more of the local Applebees
babybacks. :-)
Dave

Dave Bugg wrote:
In my 'Q joint, I'll be serving the 3.5# spares. I'll be trimming them to a
St.Louis style. I don't CARE how long they take to be barbecued, because
I'll make my profits not *just* off of volume. I don't have to "Quick Cook"
my ribs to meet my break-even point. I'm looking for the best and most
tasty bang-for-the-buck I can give my customers, and that comes from selling
the most meaty, and properly 'Qd rib, that they can get anywhere. It's my
bet that my customers will never go back for more of the local Applebees
babybacks. :-)
Dave

What are you gonna do with all the trimmings? Make rib tips?

--
Aloha,

Nathan Lau
San Jose, CA

#include std.disclaimer

Nathan Lau wrote:

What are you gonna do with all the trimmings? Make rib tips?

Yup. And the trimmed flap meat will also be smoked and added to baked beans,
and also added to a mixture of a bit of leftover brisket and pork shoulder
to make a sauced combo served on a 6", fresh, crusty Italian-style roll as a
sandwich .

Dave Bugg wrote:
Nathan Lau wrote:

What are you gonna do with all the trimmings? Make rib tips?

Yup. And the trimmed flap meat will also be smoked and added to baked
beans, and also added to a mixture of a bit of leftover brisket and
pork shoulder to make a sauced combo served on a 6", fresh, crusty
Italian-style roll as a sandwich .

I LIKE the sound of that one. I sure like salami and ham on a sandwich...
Brisket and butt, damn, wish I woulda thought of that!


Dale
Never intend to eat at any Applebees, Olive Garden or any of those "nuke the
canned food from HQ" places.



--

Jeff Russell wrote:

As others have said, spare ribs. But, trim off the top meaty hunk for more
even cooking. I believe that is called a St. Louis cut.
Make sure to cook the trimmed parts too.


Aaaa, I like the extra chunk on there. Yes, the ribs (some of them) will
have a joint in them, but I don't mind.




Brian Rodenborn