Smithfield Extra Tender Ribs

Discussion in 'Pork' started by danbono, May 23, 2016.

  1. danbono

    danbono Master of the Pit OTBS Member

    Hi All Any one use the Smithfield Extra Tender Ribs? Was reading on another forum, that where doing good in some of the comps.

    I have 2 racks of their Extra Tender BB"s going to give them a try real soon. I was also looking at their St Louis and full Spares that were labeled ET, but there was too much fat to meat ratio for my liking.Will post back with pics and results.

    Dan
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Actually the last 2 racks of ribs I bought were Smithfield, because it was a holiday & the store where I usually get my ribs was closed. I have to say they were some of the best ribs I have had. Even though they are Chinese owned now, I was impressed on how thick & meaty they were. Not what I was expecting at all. I have to say that the next rack I buy will be Smithfield.

    Al
     
  3. danbono

    danbono Master of the Pit OTBS Member

    Hi Were they the Extra Tender/enhanced ones?

    Dan
     
    Last edited: May 23, 2016
  4. desertsubi

    desertsubi Fire Starter

    I only have used the et ones so far, honestly I've liked the st Louis ones better from them.

    Sent from my Nexus 6 using Tapatalk
     
  5. 3montes

    3montes Master of the Pit OTBS Member

    Farmland extra meaty are my favorite but they aren't what they were a couple years ago. I have been getting Seaboard pork loin back ribs by the case from my supplier and these are also very good. Both of these brands need little to no trimming. Membrane already gone which is nice when I'm doing 25 or 30 racks at a time.

    I take the edge of a spoon and run it across the backside of the ribs to get any fatty pieces and tallow off and that's about it.
     
  6. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    DB, Hopefully the ribs are only owned by the Chinese and not a product of China!
     
  7. danbono

    danbono Master of the Pit OTBS Member

    Hi Wanted to try the St louis one but they were soooooo fatty I had to pass.

    Thx Dan
     
  8. danbono

    danbono Master of the Pit OTBS Member

    Hi If I understand right they are a product of USA then sent to China for butchering, then sent back to the USA..Seems like a waste of time but read it somewhere.

    Thx Dan
     
  9. Have you checked the ingredients for MSG?
     
  10. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    are these pre-cooked and seasoned the way they want ??
     
  11. danbono

    danbono Master of the Pit OTBS Member

    Hi Don't see any MSG in there unless it is under a different name. No these are uncooked.

    Dan
     
  12. matchew

    matchew Smoke Blower

    Unfortunately, when China bought Smithfield they became the owners of the most hog farms in the US.

    I stopped using anything Smithfield for a while when they stopped sponsoring Paula Deen  for something she said 30 years ago. But, sometimes Smithfield is the only pork available where I shop so........You gotta stand for something but, I have to smoke pork.
     
  13. rvial

    rvial Meat Mopper

    They process hogs here still. Theres a processing plant not far from me
     
  14. danbono

    danbono Master of the Pit OTBS Member

    Hi Didn't know stopped sponsoring Paula Deen..She got screwed by the Food Network. always liked her, and still do!!

    So Smithfled still does processing in the USA, that's good.The other didn't make much sense.

    Dan
     
  15. joe black

    joe black Master of the Pit OTBS Member

    I have used Swifts Premium for 5 or more years and don't have any reason to try any others. They are doing everything that I could ever ask. I'll just stick with them until I have a reason to look elsewhere.
     
  16. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    What makes these ribs "extra tender"?

    Ancient Chinese secret?
     
  17. krooz

    krooz Smoke Blower

    'bout the only ones I buy anymore. Don't know what makes em extra tender but they're pretty darn good. Do them rubbed and nekid for 41/2 hours over a pan of Dutch's beans..... good stuff.....
     
  18. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

     
  19. danbono

    danbono Master of the Pit OTBS Member

    That doesn't sound too bad, does it? I'll find out the next day or two when I smoke them.

    Dan
     
  20. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    This is the first I've heard of these ribs. Maybe I need to get out more often [​IMG]

    I'm assuming that the quote I posted is the reason why their packaging states "Extra Tender". No, it doesn't sound bad, I was just wondering how they got there.   

    Have fun and enjoy!
     

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