Here’s a rib question for you butchers

[arnie]

We want to do ribs for a church fundraiser so I stopped by our local locker to see what they could do for us. I told the gal behind the counter we wanted loin backs.

She hadn’t head of them but was sure they were baby backs.

The explanation I got from this thread says she is right http://www.smokingmeatforums.com/t/82915/types-of-pork-ribs  

Then she tells me they sell side back ribs and shows me a cryopack with 2 side back ribs in it, now I'm lost again

they looked larger than baby backs, but not as meaty as the loin backs I've been buying

The loin backs I’ve been using are a bit bigger than the baby backs available around here and they have quite a bit more meat on them.

A couple of farmers have told me I should always choose loin backs over baby backs regardless of the cost

Most of the time they are priced the same, but occasionally the loin backs are on sale.   

This is the first time I’ve ever seen side back ribs

Does the size of the pig and the amount of meat left on the ribs have anything to do with what the ribs are called?

 

[pgsmoker64]

Mornin Arnie,

I'm not a butcher but I found some good information for you.

I have actually never heard of side-back ribs, but I have provided a link below that will show you all of the possible rib cuts, etc. on a pig.

Hope this helps, it has just about everything you ever wanted to know about pork and more.

http://amazingribs.com/recipes/porknography/pork_cuts.html

Bill

 

[arnie]

Thanks for the link Smoker.

It makes for a really good read