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Re: Cooking ribs 

By: Decomposed in POPE 5 | Recommend this post (3)
Sun, 02 Sep 18 9:47 PM | 53 view(s)
Boardmark this board | Pope 5 		Msg. 07067 of 62138
(This msg. is a reply to 07065 by hydro_gen)
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Thanks for the post and the tips, hydro_gen.

I only have one local grocery store, and it's not a big one. The "ribs" I bought were indeed country style. It embarrasses me to admit that I didn't know that they aren't really ribs.

I had to ask for the country style ribs to be brought out and wait half an hour for the butcher to do so, by the way. Would you believe that these were the ONLY pork "ribs" the store had? No racks at all. What they had were on sale (99¢) and selling out quick. I don't even know if that was a good price. I never make ribs... though I will be in the future.

Now that I'm retired and have no excuses, I hope to do more cooking. It's one of those things I haven't much done but could really enjoy.




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Gold is $1,581/oz today. When it hits $2,000, it will be up 26.5%. Let's see how long that takes. - De 3/11/2013 - ANSWER: 7 Years, 5 Months


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The above is a reply to the following message:
Cooking ribs
By: hydro_gen in POPE 5
Sun, 02 Sep 18 8:03 PM 		Msg. 07065 of 62138

Hey fellas,

All of this rib chat inspired me to post what I am cooking today - St. Lois style ribs. I removed the membrane - added my dry rub - wrapped in cellophane to sweat overnight in the fridge. Local store (Publix) has them on sale for $1.99 a pound this week so I decided I would smoke a few slabs today since I had another smoking opportunity as well. A friend sent me some King salmon from Alaska and unfortunately UPS did not deliver till end of the day and some of it had thawed. SO - I will smoke that thawed King salmon and the St. Louis style ribs today using good ole' NC hickory for my smoke and a dry rub a friend of mine happens to make. Shameless plug - Kenny Bear's barbeque rub is delicious - http://www.southerngourmetspice.com

And NO offense to the other 'ribs' that have been posted yet they are NOT RIBS. Pork - yes! - ribs - NO!!! Those were 'country style' ribs - a huge misnomer as they are closer to a pork chop than a rib and yes - 4 or 5 hours is wayyy too long for that cut. Here is a link to a good site that defines different cuts of pig. I could not pass up $1.99 a pound (roughly $5.50 per rack) St. Louis style ribs. In 6+/- hours after I fire up my smoker I will post a pic of the finished pig product.

https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/pork-cuts-explained


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