I've been going through some BBQ books over the last week (one by Tuffy Stone, one be Steven Raichlen)
Both have recipes for baby backs that call for 1.5 lb racks. Are the racks trimmed to get to that weight? Rib bones removed? I have a difficult time finding baby backs at the 2.5 lb class. What's the story with these even smaller ones?
somehow it still surprises me how good plain'ol S&P ribs are. every now and then I'll make or buy a rub, or do something like soy or balsamic glaze. I always leave one rack just S&P to compare. the others are fun to try but S&P either wins outright or makes you at least question the additional time & materials. so good
I think I have a rack of those in the freezer. I will have to check.
There's a Wild Fork store about 15 miles from home. Bought a bunch of stuff with a gift card I got for Christmas. pretty sure a rack of ribs one of them.
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It is tough, since most out there will snatch up the "extra meaty!" back ribs, thinking they're getting better ribs, but those of us here who talk about ribs and ask questions and learn begin to understand that they aren't all they're cracked up to be, and why. But as the others have pointed out, they're hard to find. Restaurants and steakhouses sure have those tiny ones though don't they, and charge you $29 for a full rack, weighing maybe 2lbs! I've begun doing more St Louis myself for this reason, easier to find. I still try to stay 3lbs or just under with StL, personal preference there.
The better cuts going to restaurants is something that didn't occur to me.
And yes, I was an "extra meaty" purchaser before reading threads here.
Now i look for racks that are around the 2.5 # area.
Shoprite sells a Chairman's Reserve Prime Pork brand that I've found to be pretty good.
I have a few racks still in the freezer from the last time they had a sale. Avoiding the extra meaty ones has definitely improved my rib game
Finster I bought 2 racks from ShopRite when they were on sale for $1.99/lb for Memorial Day weekend (limit 2). They were both <2.5 lbs. No excess loin meat. Very good.
It gets harder and harder to find good baby backs. I think it may have to do with many people wanting more meat, so the stores stock what sells…not what’s best.
As long as I can avoid the ones with the huge bump because half the dang loin was left on I count it as a win. And I’ll stick with those over StL.
Also, I just watched all the Tuffy Stone videos on BBQ Stars. When he did StL ribs he cut one bone off each end. I wonder if that’s part of this method?!?
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