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Crazy question... Anyone ever have baby backs that were too meaty?

post #1 of 6
Thread Starter 
Hahah I know you might all think I'm nuts. I had cooked a whole mess of BBs a few weeks back and froze a rack that was leftover. This rack was not originally as tender as the others that I made probably because it was really thick and meaty. It probably needed more time. Well I froze it and knowing it needed more time, I foiled it with some apple juice and popped it in the oven. Bend test showed they were done and toothpick slid in really easy. However when eating them, they ate more like a pork chop or pork loin than a rib. They were tender, but not fatty, luscious rib tender. Consistency was more like a tender steak or chop. Maybe they had a thick layer of loin meat on top which lacks the fat which makes it juicy and tender. It was by no means bad, but disappointing because I was expecting my normal rib consistency. Anyone else experience this?
post #2 of 6

You may have got a pack of loin backs in with your baby backs. They are really quite similar in size except the loin backs have much more meat IMHO.

post #3 of 6
Quote:
Originally Posted by worktogthr View Post

Hahah I know you might all think I'm nuts. I had cooked a whole mess of BBs a few weeks back and froze a rack that was leftover. This rack was not originally as tender as the others that I made probably because it was really thick and meaty. It probably needed more time. Well I froze it and knowing it needed more time, I foiled it with some apple juice and popped it in the oven. Bend test showed they were done and toothpick slid in really easy. However when eating them, they ate more like a pork chop or pork loin than a rib. They were tender, but not fatty, luscious rib tender. Consistency was more like a tender steak or chop. Maybe they had a thick layer of loin meat on top which lacks the fat which makes it juicy and tender. It was by no means bad, but disappointing because I was expecting my normal rib consistency. Anyone else experience this?

I agree with Foamheart. But to ansewer your post question i my book ther is no such thing as to meaty!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! not tryin to sound wierd:sausage:

post #4 of 6
I think the foamy one is correct in his assessment , but I hear ya on the different texture of different ribs. Baby backs are more delicate and the meatier ribs def have a different mouth feel or chew , if you will. I cooked some really meaty ribs a while back and I had a lot of leftover so I took a lot of that " pork choppy" meat , chunked it up and reheated it in bbq sauce and made sandwiches out of it. It was kind of like pulled pork.
post #5 of 6
Thread Starter 

Think you are all right.  The outside meat on the rib definitely  had the texture and fat content of pork loing.  Good idea about taking some of the leftovers and re-purposing the meat.  I powered through and ate them all hahaha.  They were so filling.  I feel like ate about 4 pork chops worth of meat eating a half rack of ribs.

post #6 of 6
Quote:
Originally Posted by A BASHAM View Post
 

 But to ansewer your post question i my book there is no such thing as to meaty!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

x2

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