Spare ribs sucked

rickw

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The Peoples Republic of IL.

• Jan 31, 2010

• #1

Let this be a lesson, the quality of meat makes a HUGE difference. I normally get my ribs at the local butcher but unfortunately he was out this past Friday when I went shopping.

Instead I went to a local grocery and bought some that were cryovaced. Boy was that a mistake, those ribs totally sucked. I used the same rub, same method, same fuel and I have to admit these had to be as bad a rib as I ever made.

I mean they were edible but they surely were nothing to be proud of. Never, never will I buy anything but fresh ribs ever again

OK, rant over.

 

chefrob

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az

• Jan 31, 2010

• #2

was it the texture, flavor or both..........

 

W

wmarkw

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May 29, 2007

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Evans, GA

• Jan 31, 2010

• #3

like a big chain grocer or a sams/costco place?

 

rickw

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The Peoples Republic of IL.

• Jan 31, 2010

• #4

They were fattier than normal and the meat just wasn't as tender. It was an over all thing. Just not a good quality rib.

 

rickw

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• Jan 31, 2010

• #5

A smaller local chain.

 

chefrob

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az

• Jan 31, 2010

• #6

i've had some bad cryoslabs and for me the bad ones were tough as hell and flavorless.............but i have had some good ones as well. i guess it is just a crap shoot.

 

rbranstner

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West Fargo, ND / Northern MN

• Feb 1, 2010

• #7

I know what you mean. I just bought a case of ribs from my buddy and they aren't very good. I got them really cheap because he works for them ($1 lb) but they came in a box all frozen together and they just kind of smelled strange. I was hoping when I rubbed them and cooked them that I wouldn't have that flavor in the meat but it was there in some bites. I can't explain the smell/taste but its nothing like the baby backs I usually get at Sams. I have about 10 racks left and I don't really want to eat them.

 

chisoxjim

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• Feb 1, 2010

• #8

sorry to hear that rick, it sucks that some crappy meat ruined your smoke.

And some folks wonder why i am so picky about where I get my meat, why I am so anti "enhanced" meat, and why I have no problem spending a little extra for quality.

 

rickw

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The Peoples Republic of IL.

• Feb 1, 2010

• #9

I usually don't get enhanced meat of any kind Jim but I figured in a pinch it would be OK, I was wrong.

 

chisoxjim

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• Feb 1, 2010

• #10

I hear ya, if I cant get fresh or unenhanced nowdays, I change the menu.

I gotta make my call on the Super Bowl menu pretty quick, either a top notch butt from Sage's(which Ill have to reserve), or give Restaurant Depot a shot when I go gt my membership there Saturday.

 

rickw

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• Feb 1, 2010

• #11

I thought about doing that but didn't.

 

chisoxjim

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• Feb 1, 2010

• #12

thats cool.

just think how good that next batch you are going to do is going to taste...

 

rp ribking

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Oct 29, 2009

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Northern, Indiana

• Feb 1, 2010

• #13

I had the same experience last weekend. They were edible but not real good. I started a thread on this subject today.

Rp Ribking

 

triplebq

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Dec 28, 2009

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Tx

• Feb 1, 2010

• #14

You gotta look for the enhanced tag for sure .. an enhanced pork butt git me two weekends ago . Like you I will get fresh from now on . Thanks for ahraing the info .

 

mballi3011

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• Feb 1, 2010

• #15

Man I'm really sorry there Rick. You said that it was a smaller local butcher that you got them from? What was the name on the packaging so maybe we could avoid them too.???