or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meat Selection and Processing › What is this part of the pork ?
New Posts  All Forums:Forum Nav:

What is this part of the pork ?

post #1 of 8
Thread Starter 

I know its part of the ribs (called grillside here in Fin), but it cant be called ribs since this is much thicker part and has thick layer of fat. For my taste this is even better than normal ribs, you cant dry these out and its very juicy! Usually the bones are crosswise just like they are on the ribs.

 

 

 

post #2 of 8
I couldn't tell you the cut , but I will say I'd be very happy to have a piece of that on my plate ! icon14.gif
post #3 of 8
Thread Starter 

Heres couple more pictures.

 

 

post #4 of 8
Beautiful. Nice , well lit photos , too.
post #5 of 8

It looks like spare ribs with the belly left on them to me.  It also looks delicious to me!

post #6 of 8
Thread Starter 

Is this familiar cut in states ? I have not seen this kind of cut used in smf.

post #7 of 8
I'm no expert , but I would say it's not something you would see every day at your average supermarket.
Maybe at a meat specialty store or butcher shop.
post #8 of 8
Thread Starter 
Quote:
Originally Posted by Hambone1950 View Post

I'm no expert , but I would say it's not something you would see every day at your average supermarket.
Maybe at a meat specialty store or butcher shop.

 

Almost all the cuts you use in states are almost impossible to find here in finland. Here its more just sirloin, tenderloin and some pork neck (kassler). Alltought things are slowly getting better since people are growing in to a bbq.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meat Selection and Processing › What is this part of the pork ?