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Best Testing Ribs

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    Best Testing Ribs

    For those of you that have experimented with the various breeds of pig out there, what would you say produces the most flavor rib meat?

    #2
    Berkshire, (Kurobuta)
    Last edited by wrgilb; June 3, 2021, 09:21 AM.

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      #3
      Cows

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        #4
        All my ribs are "test" ribs. hey, couldn't resist the typo in the subject line.

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        • Eric2662
          Eric2662 commented
          Editing a comment
          haha I just saw that. haha

        #5
        I’ve tried Berkshire, Compart, and Kurobuta, along with Hatfield ribs that we get in Wegman’s. My honest opinion is that the Hatfield ribs are as good as any of them, for 1/4 the price and a 10 minute drive.

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        • bbqLuv
          bbqLuv commented
          Editing a comment
          My "testbuds" at my age can't tell the difference. I go CostCo

        • Potkettleblack
          Potkettleblack commented
          Editing a comment
          FYI: Berkshire is kurobuta. Same thing.

        #6
        I have bought ribs from my local Giant that are labeled St. Louis or Back Ribs packed by Swift I think. They taste great and are very meaty. I have gotten a number of baby back ribs from a local farm/butcher that is well known in our area. They are OK but have half the meat and are roughly twice the price. I don't go there any more.

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          #7
          Red wattle or old spot/Gloucester.

          no wait: the Mangalitsa hybrid that crowd cow sells every now and again. That’s the best pork I’ve ever had for home use.

          berkshire/kurobuta are delicious animals, but have small ribs…

          here’s the thing. And I realize this makes me sound like a hippie. The breed matters less than the feed. A well treated, humanely killed pig will produce better tasting pork than a poorly treated or cruelly killed pig. A happy pig who gets to sit around in some mud, trot around, and eat well will make the best pork.

          but a mangalitsa or a red wattle that’s been treated well… that’s peak pork.

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          • Mosca
            Mosca commented
            Editing a comment
            I’ve been trying to get Mangalitsa spare ribs for a while. It’s a slow-growing breed that gets harvested in early spring and early fall, and there aren’t a lot of them to begin with.

            All I’ve ever gotten with kurobuta are shiners. Duroc are larger. Haven’t had red wattle. I’m interested in trying Iberico.

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            Yeah, I've never gotten Iberico Bellotta, as the prices here are sheer madness.

            The shape of the kurobuta/berkshire just means they will have slim ribs...

            I forgot one... The Tamworth... the bacon pig... if the breed produces the perfect bacon, should produce a nice sparerib, though they may be cut to shiners, due to the bacon.

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