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Ever seen them this thick?

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    Ever seen them this thick?

    Browsing FB and this popped up on my feed. Personally, I didn't think they 'appeared' appetizing, prior to cutting. Looked over done on the edges on the bottom and sides.

    3.1M views, 1.6K likes, 106 loves, 109 comments, 119 shares, Facebook Watch Videos from Glen And Friends Cooking: First Time Smoking Back Ribs In 10 Years!😱🥩


    All else aside, how where do you find pork ribs as thick, or thicker, than beef ribs?

    How would you change your cook to account for the thickness?

    #2
    I get ribs similar to that occasionally from the butcher. I don't change anything to my cook temp, 265, or method. I just allow more time and they have come out fine. That one cook can turn out to be 3 meals for us. Just a different rib to mix things up.

    Comment


      #3
      That's a TON of loin meat left on there. No way I would buy those at the price per pound most places charge for ribs.

      Comment


      • RonB
        RonB commented
        Editing a comment
        + 1

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Ditto

      #4
      Like Steve R. and RonB , I don’t want to pay rib prices for loin meat, but sometimes I’m not paying close enough attention or the LW buys them even though I’ve asked her to leave the BBQ purchases to me. The next time I end up with super thick ribs I intend to slice them before I cook them to maximize the amount of bark. There’s a name for cooking them after slicing, but I can’t seem to remember it.

      Comment


      • Steve R.
        Steve R. commented
        Editing a comment
        I do like to cook pork loin, but only the thinner half that comes from the narrower end of the baby back ribs. Those are the ones I buy when I see them on sale in the grocery.

      • jfmorris
        jfmorris commented
        Editing a comment
        Blasphemy Ribs maybe? It's a technique mgaretz introduced here and then created a webpage for - https://www.blasphemyribs.com

      • Sid P
        Sid P commented
        Editing a comment
        jfmorris Thanks, that’s it.

      #5
      For whatever reason, I thought loin meat was on the other side of the rib than these are. Shows what I know, and that I ought to review Meathead's science of pork ribs on the free side.

      I have found that bigger isn't always better, but they do look impressive,... from a certain perspective.

      Comment


        #6
        for those who aren't on Facebook, can you describe better what the video happens to be of?

        Comment


        • jfmorris
          jfmorris commented
          Editing a comment
          It's some pork back ribs that look as thick as beef plate ribs...

        #7
        I was able to see it without a FB account.

        Comment


        • WillTravelForFood
          WillTravelForFood commented
          Editing a comment
          We don't doubt that's the case. But we don't click any FB links, for various reasons.

        #8
        Those looks great. I would love to cook those.

        Comment


          #9
          Yeppers! Definitely a +1 there Spinaker
          Massively meaty ribs ... our local Winn Dixie sells "Extra Meaty Baby Back Ribs" but they're not quite that meaty, and I only buy them when they're $2.99/pound or thereabouts. Just like the $0.99/pound Butt Roast I posted in "Special Deals For Everyone", this is not the 'clean' meat we try to stick with, but in today's economy, 3 buck a pound baby backs are hard to pass up.

          Peace,
          Nunyaz

          Comment


            #10
            Here is a pic for those who couldn't see it:

            Click image for larger version

Name:	thickribs.jpg
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ID:	1384910

            Comment


              #11
              Dang, that’s some honkin meat! I am really glad he did not git which hand confused with the other as far as rub & handlin the Wibs. I wonder what Province of Canada he is from, mebbee the R Province eh? Great enthusiastic partner he had. Mebbee he ought to do it more than every ten years.
              Last edited by FireMan; February 28, 2023, 05:36 PM.

              Comment


              • Argoboy
                Argoboy commented
                Editing a comment
                Glen lives in Toronto I think. I watch a lot of his videos.

              #12
              So, now, that would be the side of the rib where one would normally find the meaty portion of a pork chop--or, on beef, a strip steak. Is this either some breed of pig where that muscle doesn't develop as robustly, or perhaps a juvenile? Or is it just off a slightly different area of the spine? I actually have never seen anything like this.

              Comment


                #13
                Almost a bone in chop!

                Comment


                  #14
                  Yeah, sometimes I'll find baby backs that are thick like this. But generally, it's only on one end or the other and not consistent across the rack. I try to avoid these unless I can find racks that are similar in thickness.

                  Maybe it's me being fussy, but I'm really more concerned about ensuring nothing gets overcooked and detracts from the awesome rib experience I'm trying to deliver to the folks at the table.

                  Comment


                    #15
                    It’s just extra loin that is usually cut off the back rib, and I would try to avoid as I suspect the loin portion would dry out well before the rib portion was done. I’ve seen extra pork belly left on the spare rib, and I would be more inclined to try that cut.

                    rob

                    Comment

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