Pork or Beef?

Discussion in 'General Discussion' started by smokin joker, Jun 11, 2014.

  1. For some time, I would always seek out pork ribs. Whether it be baby back or spare ribs, pork was always what I would look for. The only reason I did that is because that's what all the restaurants (around here anyway) and all the backyard warriors would make. Beef ribs are also much more difficult to find here in Ohio for some reason. So, beef never entered the equation.

    So one day I decided to try beef ribs just to see how horrible they were compared to the pork variety. What I discovered is that beef ribs, in my opinion, are vastly superior to pork ribs. The texture, the depth of flavor, the appearance, everything is just so much better. Again, this is just my opinion and of course so much of it depends on preparation and cooking technique.

    Needless to say, I look for the beef ribs over the pork every time.

    So am I alone here? What do you guys think?

    And while you're thinking, here's what I've been working on...

    Last edited: Jun 11, 2014
  2. chef willie

    chef willie Master of the Pit OTBS Member

    Pork ribs....especially from Costco. Usually, here in the PNW, not enough meat on those beef ribs to warrant the 2 bucks a pound. Now, a 'short rib' might be OK for a change of pace....but I do prefer piggy.
  3. That's a good point, Willie. I've had some beef ribs with barely a bite on them. Other times, like in the picture I posted, I get my money's worth. We need to start feeding these cows!
  4. timberjet

    timberjet Master of the Pit

    I vote HOG!
  5. TimberJet- what's your reason? More meat? Flavor?
  6. those are good looking beef ribs I have yet to buy any that looked that good.

    My wife likes the beef I gona have to stick with the pig for now
  7. Wow! I guess I'm in the minority here! So you want the ribs on the left vs. the ribs on the right?

  8. hambone1950

    hambone1950 Master of the Pit Group Lead

    Boy , a good pork rib over a good beef rib? That is a tough choice....can I just have a couple of each?
  9. Now that's the best answer I've heard yet!
  10. Maybe the debate has nothing to do with ribs. Maybe it comes down to sweet vs. savory. I make my pork sweet and my beef savory and I've just always been more of a savory foods guy.
  11. timberjet

    timberjet Master of the Pit

    I love pork! It is my second favorite food to jalepenos stuffed with cheese and topped with....pork. Now don't get me wrong I like Beef ribs too but well...
  12. dandl93

    dandl93 Smoking Fanatic

    Here we eat about the same amount of each.I just about always grill/smoke with pork and beef at the same time.I do agree on the Sweet and Savory.

  13. venture

    venture Smoking Guru OTBS Member

    Deleted my post which was in poor taste.

    Hope nobody saw it.

    Good luck and good smoking.
    Last edited: Jun 11, 2014
  14. Dang. I missed it. Must have been good!
  15. blacklab

    blacklab Master of the Pit SMF Premier Member

    I like porky myself. As said earlier NW beef ribs are mainly bone and not worth the time. If I ever find some worth it I'd have no problem trying it. I smoke beef and enjoy it just not bone rib, I mean beef rib..........lol
  16. venture

    venture Smoking Guru OTBS Member

    I guess pork is a favorite at my house.

    But they are both so good, how could you go wrong with either?

    Good luck and good smoking.
  17. Can't go wrong with either one, but I do tend to favor beef, if I can get them from the butcher. Just not much meat on the ones they put out for the monthly sale.
  18. Agreed. You do need to find the right supplier for sure.
  19. dandl93

    dandl93 Smoking Fanatic

    Here is my Butcher alittle Rustic but he is honest.

    Cow feet for soup hmmmmmm ..Sorry I am not that tough

    This day was Beef day He alternates every other day Beef/Pork 6 days a week.

    Sells out every day.normaly 8 cows a day or 15 pigs a day more on Holidays  
  20. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

     But your meat comes with the pellicle already formed.......  Cool!

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