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

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

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

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

"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.

"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.

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

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

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/

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

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 ! ! !

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

Harry Demidavicius > wrote:
> On 13 Feb 2005 09:10:54 GMT, wrote:
> >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!
>
> Yepper, Nick
> Harry
> Celebrating 41st Anniversary today. { was a Cradle Robber, eh]

Well, I'm very happy for both of you. Congrats to you and your child bride
and best wishes for many more anniversaries. She's put up with you for 41
years? What a girl ! ! !

NA ZDROWIE! STO LAT!

--
Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/


Thank a Veteran and Support Our Troops. You are not forgotten. Thanks ! ! !

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

"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 ! ! !

"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 ! ! !

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 . . . .]