On Sat, 27 May 2006 17:00:49 GMT, "Brian D." >
wrote:

>
>"Nonnymus" > wrote in message
>news:KI_dg.27892$QP4.8895@fed1read12...
>> Albertson's had Baby Back ribs on sale the other day at $2.99/#. I bought
>> 4 racks and cooked them up for us and some neighbors that I'd noticed were
>> getting a little skinny. The day afterward, I commented to Mrs. Nonnymus
>> that I thought the ribs had a bit too much meat on them. She went
>> ballistic and explained that meat was what ribs were all about.
>
> I'll have to agree with the Mrs. on this one.
>>
>> My own theory is that too much meat inhibits the flavor of the smoke and
>> rub from getting to the inside parts and cuts down on flavor. To me, this
>> seems like a seminal issue for ribs, but I can't recall ever reading
>> anyone talking about it. With a butt, you mix the brown with the white
>> when you pull it, but with ribs you just get what your teeth happen to
>> snag.
>
> Ribs have a lot of surface area that gets spiced and smoked
>and are thin, compared to butts.There's not much "inside parts".
>When you get a bite of ribs I'd think you're snagging a bite with
>more of your rub and smoke flavor than a bite of pulled pork.
>>
>> Here's my question: Given a choice, would you pick ribs with thick meat
>> on them or some with slightly less meat?
>>
>> Nonnymus
>
> I'd rather pay for meat than bone, the smoked trimmings come
> in handy for other recipes (where's my sauerkraut??)
> Brian
>

that where all my trimmings go. I save them up for the sauerkraut.

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