Our local Costco carries cryovac ribs, three racks per package. They are labeled something like "pork back loin ribs." I know many of you buy ribs at Costco. Are these actually baby backs?
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Confusing rib labels at Costco
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- Western Springs, IL
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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I probably shouldn't have made the blanket statement that the ribs sold at every Costco have the membranes removed. There is a lot of regional variability to what is sold in Costco's stores. So there is quite likely some difference between what is sold on the left and right coasts.
The baby back ribs in MANY Costco's DO have the membrane already removed.
I have always liked the baby backs I get from my Costco which are sourced from Smithfield.
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Baby back ribs are sold at Chili's.
Pretty much everything sold in stores are loin/back ribs.
If you find some under 2 pounds then you might have some baby back ribs, adolescent at the very least.
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Age has nothing to do with it. Really small ones are usually from smaller European, usually Danish hogs. http://amazingribs.com/recipes/porkn...pork_cuts.html
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@JerodBroussard, thanks for triggering that damn Chili's baby back ribs jingle in my head.
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Also, beware of three packs. The center slab is often badly trimmed with shiners. They hide them that way.
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Thanks for the advice, Meathead. Costco in Oak Brook. My guess is you are familiar with it. Congratulations on your book's success. You've created a terrific website and a fun virtual community here.
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Learned the hard way last year.
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Founding Member
- Jul 2014
- 9697
- Smiths Grove, Ky
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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- Jul 2014
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- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
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Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Okay, just for clarification. I know the meat buyer that set up the 3 pack, cryovac back ribs deal. Those are packed at the packing plant, not in the local Costco butcher shop. They are spec'ed to have an extra 1/2" of meat compared to a normal cut and to have the membrane removed. IF they are in cryovac and labeled "Swift Premium" you do not have to worry about the membrane, nor do you have to be concerned about the middle slab having shiners. IF you were to get a cryovac that looks like the ones in this picture with membrane on, or shiners in it, let me know. The buyer is a good friend of mine and he wants to know if there are problems.
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Founding Member
- Jul 2014
- 5715
- Maple Valley, WA
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Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Some Posts in Pitmaster to check out:
Eric's Brisket Method
Eric's Method for Drunken Texas Beans
Stacy's Bouef Bourguignon
Eric's Smoked Texas Chili
Rancho Gordo Beans and Bean Club
Troutman's Ribs - Step By Step Primer
Grilled Pork Chops: Harissa Marinade
Light My (Hasty Bake) Fire
Eric
Also, the Swift Premium SLC cut spare ribs at Costco are via the same buyer and with similar specifications. IF you buy ribs from Costco that are labeled by the local Costco only, they are done to general Costco specs, but have local variation to them.
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