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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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Pork Ribss
So riddle me this, please, guys.
Samantha brought home .755 kilos of pork from Safeways. She paid $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is basically half a rack of ribs with the meat still attached [like a bunch of pork shops that haven't been cut apart yet]. I sometimes have them hold 2 complete racks for me and tie them into Crown Rack of Pork [about $20-24 dollars depending on the final weight]. But right next to this there were full racks of [St. Louis style] trimmed ribs - no meat - for $12-13/rack. Which would you buy? Harry |
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Harry Demidavicius wrote:
> So riddle me this, please, guys. > Samantha brought home .755 kilos of pork from Safeways. She paid > $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is > basically half a rack of ribs with the meat still attached [like a > bunch of pork shops that haven't been cut apart yet]. I sometimes > have them hold 2 complete racks for me and tie them into Crown Rack of > Pork [about $20-24 dollars depending on the final weight]. > > But right next to this there were full racks of [St. Louis style] > trimmed ribs - no meat - for $12-13/rack. > > Which would you buy? > > Harry > The large rack is called spare ribs. Not as delectable as Baby Back Ribs. They can be cooked and eaten in different ways but the baby back ribs are delicious and much more expensive. HTH Craig |
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Harry Demidavicius wrote:
> So riddle me this, please, guys. > Samantha brought home .755 kilos of pork from Safeways. She paid > $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is > basically half a rack of ribs with the meat still attached [like a > bunch of pork shops that haven't been cut apart yet]. I sometimes > have them hold 2 complete racks for me and tie them into Crown Rack of > Pork [about $20-24 dollars depending on the final weight]. > > But right next to this there were full racks of [St. Louis style] > trimmed ribs - no meat - for $12-13/rack. > > Which would you buy? > > Harry > Hands down Harry. The 'Pork Rib Roast Rack of Pork' certainly sounds like the best buying decision. You can cut off the bones, leaving some meat attached for Ribs and cut the roast up into boneless chops, or medallions as I've heard them called. When stores trim up spares into St. Louis style, yea they trim 'em up so they are so neat and squared up, but like you've seen, not much meat left. Even though I am not much of a butcher, I would rather trim 'em myself. The 12-13/rack price is about what I pay for what our store calls 'fresh spares'. The store cuts off the chine bone and includes it in the wrapped up ribs. There is a flap on the bone side that is easily cut off and I understand that once this flap part is cut off, it is also St. Louis Style spares. But much more meaty. Go with the 'Pork Rib Roast Rack of Pork' over their version of St. Louis Style anytime, at these prices. BBQ |
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Harry Demidavicius wrote:
> So riddle me this, please, guys. > Samantha brought home .755 kilos of pork from Safeways. She paid > $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is > basically half a rack of ribs with the meat still attached [like a > bunch of pork shops that haven't been cut apart yet]. I sometimes > have them hold 2 complete racks for me and tie them into Crown Rack of > Pork [about $20-24 dollars depending on the final weight]. > > But right next to this there were full racks of [St. Louis style] > trimmed ribs - no meat - for $12-13/rack. > > Which would you buy? > > Harry > Hands down Harry. The 'Pork Rib Roast Rack of Pork' certainly sounds like the best buying decision. You can cut off the bones, leaving some meat attached for Ribs and cut the roast up into boneless chops, or medallions as I've heard them called. When stores trim up spares into St. Louis style, yea they trim 'em up so they are so neat and squared up, but like you've seen, not much meat left. Even though I am not much of a butcher, I would rather trim 'em myself. The 12-13/rack price is about what I pay for what our store calls 'fresh spares'. The store cuts off the chine bone and includes it in the wrapped up ribs. There is a flap on the bone side that is easily cut off and I understand that once this flap part is cut off, it is also St. Louis Style spares. But much more meaty. Go with the 'Pork Rib Roast Rack of Pork' over their version of St. Louis Style anytime, at these prices. BBQ |
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"Harry Demidavicius" > wrote in message ... > So riddle me this, please, guys. > Samantha brought home .755 kilos of pork from Safeways. She paid > $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is > basically half a rack of ribs with the meat still attached [like a > bunch of pork shops that haven't been cut apart yet]. I sometimes > have them hold 2 complete racks for me and tie them into Crown Rack of > Pork [about $20-24 dollars depending on the final weight]. > > But right next to this there were full racks of [St. Louis style] > trimmed ribs - no meat - for $12-13/rack. > > Which would you buy? > > Harry It sounds like she bought a pork loin section. Much more meat per dollar than ribs. The real answer lies in what are we willing to pay for ribs? Babybacks used to be a throw away meat, chicken wings were 5¢ a pound year ago. Then along came some chain restaurant that steamed and sauced the ribs, and some jerk in Buffalo screw up the wing prices for the rest of us. |
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"Harry Demidavicius" > wrote in message ... > So riddle me this, please, guys. > Samantha brought home .755 kilos of pork from Safeways. She paid > $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is > basically half a rack of ribs with the meat still attached [like a > bunch of pork shops that haven't been cut apart yet]. I sometimes > have them hold 2 complete racks for me and tie them into Crown Rack of > Pork [about $20-24 dollars depending on the final weight]. > > But right next to this there were full racks of [St. Louis style] > trimmed ribs - no meat - for $12-13/rack. > > Which would you buy? > > Harry It sounds like she bought a pork loin section. Much more meat per dollar than ribs. The real answer lies in what are we willing to pay for ribs? Babybacks used to be a throw away meat, chicken wings were 5¢ a pound year ago. Then along came some chain restaurant that steamed and sauced the ribs, and some jerk in Buffalo screw up the wing prices for the rest of us. |
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Harry Demidavicius > wrote in
: > So riddle me this, please, guys. > Samantha brought home .755 kilos of pork from Safeways. She paid > $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is > basically half a rack of ribs with the meat still attached [like a > bunch of pork shops that haven't been cut apart yet]. I sometimes > have them hold 2 complete racks for me and tie them into Crown Rack of > Pork [about $20-24 dollars depending on the final weight]. > > But right next to this there were full racks of [St. Louis style] > trimmed ribs - no meat - for $12-13/rack. > > Which would you buy? > > Harry > Now don't take this the wrong way...Ribs are nice...but a rack of pork is very good eating. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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On Sat, 12 Feb 2005 20:32:20 GMT, "Edwin Pawlowski" >
wrote: > >"Harry Demidavicius" > wrote in message .. . >> So riddle me this, please, guys. >> Samantha brought home .755 kilos of pork from Safeways. She paid >> $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is >> basically half a rack of ribs with the meat still attached [like a >> bunch of pork shops that haven't been cut apart yet]. I sometimes >> have them hold 2 complete racks for me and tie them into Crown Rack of >> Pork [about $20-24 dollars depending on the final weight]. >> >> But right next to this there were full racks of [St. Louis style] >> trimmed ribs - no meat - for $12-13/rack. >> >> Which would you buy? >> >> Harry > >It sounds like she bought a pork loin section. Much more meat per dollar >than ribs. > >The real answer lies in what are we willing to pay for ribs? Babybacks used >to be a throw away meat, chicken wings were 5¢ a pound year ago. Then along >came some chain restaurant that steamed and sauced the ribs, and some jerk >in Buffalo screw up the wing prices for the rest of us. > Oh yes - the question was rhetorical !!! I fully agree with Ed & BBQ. You have to be a nut to buy a rack of ribs for the price of loin or steak; especially when you can trim this cut and make ribs and kabobs or something. Local Safeways are religiously thorough about trimming off that flap of meat at the bottom, though. I guess we 'Users' shouldn't be trusted with sharp knives. I guess they end up as ground beef, but are much too nice [and lean], to be ground up IMO. They might be [are] tasty, but I'm not prepared to pay the tariff for baby backs any longer. And with BSE, beef ribs are scarcer than hens' teeth. I rather think the best bang for one's buck comes with chicken thighs. Very tasty and all those trimmed off bits render down to excellent [is there any other kind?] schmaltz too. A pack of 20 thighs, will make 1/2 an olive jar of schmaltz for me. Also Chain and Oriental restaurants tend not to use them, so the price is likely safe. My Chinese restaurant client sells me all the thighs that I need on the cheap which is fine by me. She also gets me butts for between 90 cents and a dollar-fifteen. I've never asked her to sell me ribs as these are in high demand in that world and her place makes a decent mark-up on them. Harry |
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Craig Watts wrote:
> The large rack is called spare ribs. Not as delectable as Baby Back > Ribs. Big time disagreement, Craig. Spares, when done correctly are not only every bit as good and succulent, but you also get much more meat and better value. The only real advantage to babybacks is that they cook faster --- which is why they find so much favor in the restaurant community; faster product turnaround. Suffice it to say, I don't subject my customers to the babyback rip-off. :-) -- Dave Dave's Pit-Smoked Bar-B-Que http://davebbq.com/ |
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Dave Bugg wrote:
> Craig Watts wrote: > > >>The large rack is called spare ribs. Not as delectable as Baby Back >>Ribs. > > > Big time disagreement, Craig. Spares, when done correctly are not only > every bit as good and succulent, but you also get much more meat and better > value. The only real advantage to babybacks is that they cook faster --- > which is why they find so much favor in the restaurant community; faster > product turnaround. > > Suffice it to say, I don't subject my customers to the babyback rip-off. > :-) > Point well taken Dave. (from someone who knows his stuff). Craig |
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Harry Demidavicius > wrote:
> So riddle me this, please, guys. > Samantha brought home .755 kilos of pork from Safeways. She paid > $5.50. This cut, that Safeways call 'Pork Rib Roast Rack of Pork', is > basically half a rack of ribs with the meat still attached [like a > bunch of pork shops that haven't been cut apart yet]. I sometimes > have them hold 2 complete racks for me and tie them into Crown Rack of > Pork [about $20-24 dollars depending on the final weight]. > > But right next to this there were full racks of [St. Louis style] > trimmed ribs - no meat - for $12-13/rack. > > Which would you buy? > Is Samantha for sale? She sounds like the best deal you ever got! -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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Harry Demidavicius wrote:
> On 13 Feb 2005 09:10:54 GMT, wrote: > >> >>Is Samantha for sale? She sounds like the best deal you ever got! > > > Yepper, Nick > Harry > Celebrating 41st Anniversary today. { was a Child bride, eh] Congrats, but I think you might have phrased your answer a little more precisely. Matthew (Samantha might think so, too) -- Thermodynamics and/or Golf for dummies: There is a game You can't win You can't break even You can't get out of the game |
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Harry Demidavicius wrote:
> On 13 Feb 2005 09:10:54 GMT, > wrote: > >> Is Samantha for sale? She sounds like the best deal you >> ever got! > > Yepper, Nick > Harry > Celebrating 41st Anniversary today. { was a Child bride, > eh] Happy Anniversary, Harry and Samantha. Samantha must be a very patient person, child bride and all, to tuff it out with you for 41 years, eh? BOB and Happy Valentines Day to the happy couple |
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"Matthew L. Martin" > wrote:
> Harry Demidavicius wrote: > > On 13 Feb 2005 09:10:54 GMT, wrote: > >> > >>Is Samantha for sale? She sounds like the best deal you ever got! > > > > Yepper, Nick > > Harry > > Celebrating 41st Anniversary today. { was a Child bride, eh] > > Congrats, but I think you might have phrased your answer a little more > precisely. > > Matthew (Samantha might think so, too) Maybe I'm not the only cross-dresser here. Tell the truth Harriet. -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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"Matthew L. Martin" > wrote:
> wrote: > > "Matthew L. Martin" > wrote: > >>Harry Demidavicius wrote: > >>>On 13 Feb 2005 09:10:54 GMT, wrote: > >>> > >>>>Is Samantha for sale? She sounds like the best deal you ever got! > >>> > >>>Yepper, Nick > >>>Harry > >>>Celebrating 41st Anniversary today. { was a Child bride, eh] > >> > >>Congrats, but I think you might have phrased your answer a little more > >>precisely. > >> > >>Matthew (Samantha might think so, too) > > > > Maybe I'm not the only cross-dresser here. Tell the truth Harriet. > > > Nahhh. Not me. I was trying to point out that one could scan Harry's > response to mean that Samantha was for sale, since that was the question > and he answered in the affirmative. Understood, but I was using Harriet as the feminine of Harry, since he referred to 'himself' as a "Child bride". A joke's not as funny as you thought if ya hafta 'splain it. ;-/ -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! ! |
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On Mon, 14 Feb 2005 20:28:00 -0500, " BOB" > wrote:
>Harry Demidavicius wrote: >> On 13 Feb 2005 09:10:54 GMT, >> wrote: >> >>> Is Samantha for sale? She sounds like the best deal you >>> ever got! >> >> Yepper, Nick >> Harry >> Celebrating 41st Anniversary today. { was a Child bride, >> eh] > >Happy Anniversary, Harry and Samantha. >Samantha must be a very patient person, child bride and all, to tuff it >out with you for 41 years, eh? > >BOB >and Happy Valentines Day to the happy couple > Thanks Guys! Harry[iet], the picture of purely nice , polite, self-effacing . . . [I'm gonna go throw-up now . . . .] |
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