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?
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?
