Made two racks of STLs today, blasphemy style, PBC. I picked both racks up at the same time at the same place, same brand (Smithfield). Picked out two of the biggest racks, about the same size. When I cut them apart I noticed one had layers of fat and one was more marbled. I assume you would prefer the marbled one. But that begs the question, how do you tell when picking out pork ribs? There is no grading on the package. I don't know how to tell without cutting into them how fatty they are.
These both were much fattier than the last racks I cooked. I intentionally cooked them longer than I normally would so more of the fat would render out, and I was really happy with the results. Blasphemy style helped me out there I think. These would not have scored well in a competition but I really liked them. Personal preference. I liked having more bark on them. I also used Gates and Bryant sauces on them, another departure from competition ribs where they are always so sweet, the salt and vinegar flavors were a welcome change for me.
Sorry for the poor pic and presentation, many were already missing! I also ate the thinner ones first since I figured they wouldn't reheat as well.
These both were much fattier than the last racks I cooked. I intentionally cooked them longer than I normally would so more of the fat would render out, and I was really happy with the results. Blasphemy style helped me out there I think. These would not have scored well in a competition but I really liked them. Personal preference. I liked having more bark on them. I also used Gates and Bryant sauces on them, another departure from competition ribs where they are always so sweet, the salt and vinegar flavors were a welcome change for me.
Sorry for the poor pic and presentation, many were already missing! I also ate the thinner ones first since I figured they wouldn't reheat as well.
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