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Whats so great about ribs? - Page 2

post #21 of 35
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post #22 of 35
Ther are many that would tell you that if that's the case, you've never had them properly prepared. And If they did, and I was forced to take sides, I'd have to side with them.icon_redface.gif

Spare ribs are the very foundation of the art of BBQ itself. Babybacks are just prok chops with most of the meat cut off. If you learn how to do spares right just one time, you will be hooked. Not that you shouldn't still eat BBs, they're just not even in the same league.

I'm not surprised at all anymore when someone tells me "I used to think those BabyBack ribs were the best, but these meatier ones are better than they could ever be.

In fact, the Shortone and I heard that three or four times at the get together.

There are people here that can learn a how to do 'em. Hang around

Tim
post #23 of 35
I agree with you smoky, spares have more meat, and they cost less. I blame Chili's for the higher cost of BB's
post #24 of 35
wink.gif SHhhhh....., By the same token, they're helping keep the price of spares down!PDT_Armataz_01_37.gif

Tim
post #25 of 35
More power to em!
post #26 of 35
LOL, who cares if butt or ribs taste better? I like ale better then lager but it doesn't mean I'd refuse a nice cold one!

Taste is a subjective thing and I don't think there could ever be a definitive, this taste better then that, comparison. It's all personal preference. (lol, even between spares and BB's Tim PDT_Armataz_01_21.gif )

Although I love pulled pork, ther's few foods I love better then BB ribs;
even if they are only pork chops with most of the meat cut off,lol.
post #27 of 35
I'm with Redneck on this one. I there's something about chewing on bones that brings out something amost primal in people. I have always prefered meat closest to the bone IMHO it is the best part of the meat.
post #28 of 35
Oh, I never inmeant to imply that there was anything wrong with that, I love good pork chops. In fact, about the only part of a pig that I don't care for is the chitlins. I was merely stating the fact that that's literally what they are. I don't see anything demeaning about that.


DeejayDebiI'm with Redneck on this one. I there's something about chewing on bones that brings out something amost primal in people. I have always prefered meat closest to the bone IMHO it is the best part of the meat



That may be due to the wonderful collagen that makes it's way from the bone into the meat during cooking.
post #29 of 35
Hey Tim:

I didn't mean to imply that you were implying, lol. it's all good.
At least we are in agreement on chitlins!
post #30 of 35
Thread Starter 
What exactly are chitlins?
post #31 of 35
Pig intestines. Sound yummy? PDT_Armataz_01_32.gif
post #32 of 35
Thread Starter 
Thats what I thought. I have used them to make sausage before but how can they taste good by themselves?
post #33 of 35
I could be mistaken, but I believe that "natural " sausage casings are only the lining of the intestine and that chitlins or "chitterlings" are the actual hosed out whole things.

I know one thing, you can smell them from a mile away when they're cooking, and it ain't a pretty smell. They smell as though someone forgot to clean them out.

Tim
post #34 of 35
Somebody musta been hard up to try that out for the first time. Don't chiterlings also have back fat and skin in there too?
post #35 of 35
check thi out if you're curious.

http://www.foodreference.com/html/fchitterlings.html

I know that there is a Mexican dish where they kinda throw everything into a big pot and let it cook down. I've been cornered into try it (by the proud chef) a couple of times. That's when I discovered why the Mexicans are so big into hot sauce.

Tim
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