Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Which ribs do you use?

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • Huskee
    commented on 's reply
    We have a lot in common you & me. Stickburnin' the baby backs.

    Nice new mug shot by the way!

  • Huskee
    commented on 's reply
    My custom is to dice them up and trim them and make a stir fry while I'm smoking the ribs. I add a dash of salt & pepper, teriyaki, soy and some brown sugar to the skillet. No measurements, it always turns out awesome. Pitmaster reserve.

  • fracmeister
    replied
    SLC for me.

    Leave a comment:


  • Strat50
    replied
    I like 'em all! Having said that, when price is an issue, I get packages of baby back rib ends from my local retailer. As I'm often in an experimenting mood, I can do several different recipes at the same time under the same conditions. Or consequently, do the same recipe under different conditions. My wife prefers baby backs, so we tend to eat more of those than SLR. However, she's coming around...lol

    We don't do beef ribs often; unless, we are spending the day in the garden where they can be checked on often in long cooks. The time spent is well worth it, but we don't often have the time(we grow a great deal of our own stuff).The exception to the beef rib thing is Kalbi, as we also love Asian food. Kalbi is quickly prepared, which works out well.

    Leave a comment:


  • DWCowles
    replied
    I have done BB, SLC and back ribs and I have to pick BB. To me they have a better flavor.

    Leave a comment:


  • Dewesq55
    replied
    I unusually do regular spare ribs. I peel then and trim some excess fat (I know. . . No such thing!) But have not yet trimmed them into SLC. I am thinking about doing it for my next cook but I'm not sure what to do with the trimmings. Does anybody have any ideas? I use my own rub recipe and my own Rum Molasses Sauce to finish them on direct heat.

    Leave a comment:


  • Chriscrna
    replied
    The McRib cut

    Leave a comment:


  • David Parrish
    commented on 's reply
    No doubt TB. I kinda like getting to sift through all the prepared steaks though and picking out my favorite

  • The Burn
    commented on 's reply
    C'mon Dave - buy a whole ribeye at Costco, fabricate it yourself, and save more than $2/lb. Had some tonight - the first ones that were FoodSaved and frozen. Pretty darn good.

  • David Parrish
    commented on 's reply
    The ribeye Sir. The ribeye=)

  • DWCowles
    commented on 's reply
    The brisket???

  • David Parrish
    replied
    Different animal but brisket and ribeyes were both $9 a pound at Costco two days ago... Guess which I picked

    Leave a comment:


  • Jolietjeff
    replied
    Love me some loin backs when they're on sale like last week at Mariano's for $3/lb 😀 other wise I go with spares

    Leave a comment:


  • PaulstheRibList
    replied
    I love the SLC! Hormel's ribs from Albertson's are my current favorite.

    I'm learning to spot what I want from the freezer. (e.g. Not the ones with too much topside meat on the bottom). Baby Backs are great too.

    Leave a comment:


  • Marauderer
    replied
    I like regular SR .a ND try and get them whenever I can. I get mine from Costco, Walmart, and Patak mostly

    Leave a comment:

Announcement

Collapse
No announcement yet.
Working...
X
false
0
Guest
500
["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
false
false
{"count":0,"link":"/forum/announcements/","debug":""}
Yes
Rubs Promo
Meat-Up in Memphis