Hi.
Smoking weekend coming up. :)
I've got a question about the Baby backs that I've been buying.
It seems to me that the cuts of meat that I'm getting from the store have a type of 'cut' to them that's different than what I get in a restaurant.
Let me explain.
If you take the full length of a single rack and lay it with the meat side up, it seems to me like there's a whole lot more meat thickness on the top of the rack than what there should be.
Although at first, I thought this was a good thing, here's what it's like.
When the ribs are done, and falling off the bone, if you cut the ribs into single bone sections and lay them flat on their sides, it almost looks like a pork chop instead of a rib, because there's so much meat.
And the meat is more like a drier, leaner meat than the juicy meat on the normal part of the ribs.
I hope that makes sense.
For sure, I'm paying more because they weigh more, and they take longer to cook.
In addition, although I'm guessing that some will say "what are you complaining about? You're getting a whole lot more mea!", it's not the same.
Can anyone explain to me what's happening, and if there's a special way I should be asking for Baby Backs? It sounds stupid for me to ask the butcher to cut off the meat, there's too much on it, but in reality, there is. :)
One more thing.
I've only smoked Baby Backs.
Any thought that if I tried the other style - I don't even know what they're called - that might be better?
Finally, the good news is, thanks to reading and getting advice here, I am now able to put on the table the best smoked/grilled ribs ever. Everyone loves them.
Thanks!
Wayne
Smoking weekend coming up. :)
I've got a question about the Baby backs that I've been buying.
It seems to me that the cuts of meat that I'm getting from the store have a type of 'cut' to them that's different than what I get in a restaurant.
Let me explain.
If you take the full length of a single rack and lay it with the meat side up, it seems to me like there's a whole lot more meat thickness on the top of the rack than what there should be.
Although at first, I thought this was a good thing, here's what it's like.
When the ribs are done, and falling off the bone, if you cut the ribs into single bone sections and lay them flat on their sides, it almost looks like a pork chop instead of a rib, because there's so much meat.
And the meat is more like a drier, leaner meat than the juicy meat on the normal part of the ribs.
I hope that makes sense.
For sure, I'm paying more because they weigh more, and they take longer to cook.
In addition, although I'm guessing that some will say "what are you complaining about? You're getting a whole lot more mea!", it's not the same.
Can anyone explain to me what's happening, and if there's a special way I should be asking for Baby Backs? It sounds stupid for me to ask the butcher to cut off the meat, there's too much on it, but in reality, there is. :)
One more thing.
I've only smoked Baby Backs.
Any thought that if I tried the other style - I don't even know what they're called - that might be better?
Finally, the good news is, thanks to reading and getting advice here, I am now able to put on the table the best smoked/grilled ribs ever. Everyone loves them.
Thanks!
Wayne
