Smithfield " Extra Tender " whole spare ribs

[Smokin Okie]

I found them at Walmart. Two racks that weigh 14#'s . I'm thinkin, dayuum , man, they gotta be meaty.

But " extra tender " means they're enhanced. But I'm doing Texas eatin ribs here, whole spares , S/P , real simple seasoning .......... why would it matter if they're enhanced ?

 

[SmokinEdge]

I found them at Walmart. Two racks that weigh 14#'s . I'm thinkin, dayuum , man, they gotta be meaty.

But " extra tender " means they're enhanced. But I'm doing Texas eatin ribs here, whole spares , S/P , real simple seasoning .......... why would it matter if they're enhanced ?

They are salty. I steer clear of them just not worth the end result.

 

[Fueling Around]

...
why would it matter if they're enhanced ?

They usually have 2 days worth of sodium added between salt and phosphates.

 

[Fueling Around]

I have used Hormel ribs that are enhanced. I don't remember their marketing term for them.
I soak them in fresh water for 24-48 hours to cut the salt and rest for another day to equalize.

 

[Smokin Okie]

Well, I could not pass these up. They're huge meaty ribs.

I'll just hold back on the salt, use more pepper.

 

[Smokin Okie]

I say they're big and meaty, I really don't know what I'm gonna be lookin at when I cut the package open. Could be 7 pounds of fat. IDK, will find out Saturday morning.

 

[SmokinEdge]

I say they're big and meaty, I really don't know what I'm gonna be lookin at when I cut the package open. Could be 7 pounds of fat. IDK, will find out Saturday morning.

If they are BB they will be full of loin meat. On the other hand if they are spares the will be loaded with bacon, essentially, fresh side and will be better but definitely soak in water first.

 

[gmc2003]

I say they're big and meaty, I really don't know what I'm gonna be lookin at when I cut the package open. Could be 7 pounds of fat. IDK, will find out Saturday morning.

Good luck, and read the package to see what they are enhanced with. You'll probably want to skip the salt part of your rub.

 

[chopsaw]

They usually have 2 days worth of sodium added between salt and phosphates.

For a serving size of 4 oz .

why would it matter if they're enhanced ?

I would watch the long smoke . Salt might start to break them down .

 

[thirdeye]

"Extra Meaty" ribs will have a thicker layer of meat, in this case it will be loin meat..., but does your label mention any enhancement?

Hormel brand pork can be branded "Always Tender" which will be enhanced, but I haven't seen this line of pork in several years.

 

[Smokin Okie]

"Extra Meaty" ribs will have a thicker layer of meat, in this case it will be loin meat..., but does your label mention any enhancement?

Hormel brand pork can be branded "Always Tender" which will be enhanced, but I haven't seen this line of pork in several years.

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Yes, it says enhanced on the label.

I heard something last year, about KCBS events in California were being won with enhanced ribs. It was either on the Virtual Weber Bullet or from Harry Soo.

But then, comp cooks doctor those meats so much, they could hide about anything, though IDK why they would start with enhanced. Sam Jones said his dad would tell people that ya can put enough sauce on a napkin to get it down.

 

[Smokin Okie]

Here it is, he uses the ribs I bought , Smithfield

 

[Smokin Okie]

These things just came from a big pig, they're ginormous. Would not fit on my cutting board nor a baking sheet.

It took me 4 hours to get the color on them I wanted for the wrap. They're currently in the kitchen oven. Anxious to try them for taste.

 

[chopsaw]

Those are some good lookin' slabs .

 

[Redicans]

They look good to me!! I did some Hormel ribs a while back and should have done what Fueling Around said and soaked them. They were good but a bit on the salty side. Yours are looking yummy!!

 

[HalfSmoked]

I like whole racks they cook up just great.

Warren

 

[Smokin Okie]

I seasoned with two parts pepper, one part salt , and they were not salty, they were delicious.

 

[Redicans]

I seasoned with two parts pepper, one part salt , and they were not salty, they were delicious.

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Oh Yeah, they look great to me!!

 

[JLeonard]

Yes Sir! I'd take a couple bones of those great looking ribs!

Jim

 

[Smokin Okie]

These were the big meaty ribs I'd hoped for when I found them at Walmart.

The whole spares I've been buying from Sams and from US Chef store, have been a whole lot of bone with very thin amount of meat.