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Pork rib question

post #1 of 3
Thread Starter 

Does anyone know what these type of ribs might be called, or which part of the rib they are from?



I get them for a ridiculously cheap price from the local butcher, unfortunately they don't speak English very well so all I know, its from a pig.


they turn out quite well when feeding a few friends.

this was before the glaze.


And this happened while I was shutting down the Q.


luckily my missus likes me, all she could save for me.



Anyway that amount costs less than a quarter of these "American pork ribs" from my local butcher, they are the only ones around who aren't Halal so i don't have to many options.

Just curious.

post #2 of 3

That's the problem , your 'Down Under' :ROTF


Actually the first shot looks like the Brisket of the Rib , the other is Spares cut-up and the third one is a Chicken Leg. :confused: Sorry ,had to poke fun...


They're all good , just adjust you cooking method to fit the cuts. Time will be reduced. Until you learn how to do these , you'll need to open(I hate saying this) the Smoker


and check progress wit Therms. and toothpick tender test, poke 'em and see if it goes in and out like 'Butta".


Post your results, we have a lot of impatient folks here we may be able to help. :rotflmao:


You do the research and let us know , ad thanks for the look.


Good Holidays , and as always . . .

post #3 of 3
Thread Starter 

Brisket of rib, makes sense, I've done these several times now and they come out quite nice.


Those other ribs are going on tomorrow with my second brisket, cant wait to have a crack.



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