Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 04-10-2008, 08:31 PM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulder roast

I've heard that "country" or "farmer" style ribs are just sliced pork
shoulder roast.

So I got one ($1.49/lb). But no matter how I cut it, none of the cuts
looked like the stuff sold in the store ($2.59/lb).

Any help?

Thanks a heap,
-Zz

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Old 04-10-2008, 09:18 PM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulder roast


"Zz Yzx" wrote in message
...
I've heard that "country" or "farmer" style ribs are just sliced pork
shoulder roast.

So I got one ($1.49/lb). But no matter how I cut it, none of the cuts
looked like the stuff sold in the store ($2.59/lb).

Any help?

Thanks a heap,
-Zz


See the chart he


http://virtualweberbullet.com/meatcharts.html


Loin - 33.8 pounds, 18 percent of the carcass

3.2 pounds of backribs,
10.7 pounds of boneless loin,
7.6 pounds of country-style ribs,
5.7 pounds of sirloin roast,
1.6 pounds of tenderloin,
1.6 pounds of trimmings
and 3.4 pounds of fat and bone

Dimitri

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Old 04-10-2008, 10:33 PM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulder roast

"Dimitri" wrote:
"Zz Yzx" wrote in message


I've heard that "country" or "farmer" style ribs are just sliced pork
shoulder roast.
[]

See the chart he

http://virtualweberbullet.com/meatcharts.html
[]


Thanks, Dimitri.

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Old 05-10-2008, 07:54 AM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulder roast





Woohoo! Good news.

"Older cooking references may cite a need to cook all pork, including chops,
to an internal temperature of 160F (71C) or even 170F (76) in order to
eliminate the threat of trichinosis. This relatively high temperature has
the unfortunate side effect of exacerbating pork's dryness problem.

However, current US FDA regulations for the preparation of pork state that a
minimum internal temperature of 144F (62.2C) is sufficient to ensure the
destruction of the parasite. This temperature is below pork's temperature
for medium doneness, typically around 150F (65C). Note that the meat near
the bone in bone-in cuts will generally be several degrees lower than the
rest of the chop."


http://en.wikipedia.org/wiki/Pork_chop


TFM



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Old 05-10-2008, 04:35 PM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulder roast

TFM wrote:

However, current US FDA regulations for the preparation of pork state that a
minimum internal temperature of 144F (62.2C) is sufficient to ensure the
destruction of the parasite. This temperature is below pork's temperature
for medium doneness, typically around 150F (65C). Note that the meat near
the bone in bone-in cuts will generally be several degrees lower than the
rest of the chop."


I eat raw cured ham that hasn't been heated above 100F. I'm still
alive and worm-free.

-sw


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Old 05-10-2008, 06:32 PM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulder roast



"Sqwertz" wrote in message
...
TFM wrote:

However, current US FDA regulations for the preparation of pork state
that a
minimum internal temperature of 144F (62.2C) is sufficient to ensure
the
destruction of the parasite. This temperature is below pork's temperature
for medium doneness, typically around 150F (65C). Note that the meat
near
the bone in bone-in cuts will generally be several degrees lower than the
rest of the chop."


I eat raw cured ham that hasn't been heated above 100F. I'm still
alive and worm-free.

-sw


But if somebody cooks and eats you, they're ****ed.

TFM

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Old 05-10-2008, 06:47 PM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulderroast

Sqwertz wrote:


I eat raw cured ham that hasn't been heated above 100F. I'm still
alive and worm-free.

-sw


Good chewing tobacco will keep you worm free, also.

--
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arent too smart. To that, let me remind you
that anyone who builds a city 10 BELOW sea level
and fills it with Democrats cant be too dumb.

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Old 05-10-2008, 06:52 PM posted to alt.food.barbecue
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Default Stoopid question: cutting "country ribs" from a pork shoulder roast

TFM wrote:

But if somebody cooks and eats you, they're ****ed.


If somebody's in a position that necessitates eating me, then
they're already ****ed before their first bite.

-sw


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