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California Ribs
Hokiejacket
Posts: 154
Our butcher had something called California ribs. I've never heard of it or seen it.
Anyone have any experience?
By the way, I'm in Virginia.
Anyone have any experience?
By the way, I'm in Virginia.
Comments
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I'm in Cali & I never heard of them.
Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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You sure that it isn't tofu? Sounds like 'field roast'...
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Spaightlabs said:You sure that it isn't tofu? Sounds like 'field roast'...---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada
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Hokiejacket said:Our butcher had something called California ribs. I've never heard of it or seen it.
Anyone have any experience?
By the way, I'm in Virginia.
I don't know what they are But I bet they are 40% more expensive than "normal" ribs )Keepin' It Weird in The ATX FBTX -
Wasn't Tofo. Kind of looked like Country Style ribs but they had those in another case.
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Never heard of it. Describe the cut.
One of the butcher shops around here sells what they call "country ribs," which appears to be made by cutting away the back bone, and leaving enough loin (?) meat to connect two small back rib sections. Personally, I'd've called 'em handlebar ribs.
The first pseudo-ribs were called "Western" ribs. Just a slice of butt w. a bone section. "Country" ribs came next, being butt w. no bone. Now that chops are going to be called by beef steak names, who knows what the label means.
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Hokiejacket said:Our butcher had something called California ribs. I've never heard of it or seen it.
Anyone have any experience?
By the way, I'm in Virginia.
Nice username. Are you close to bburg?_________________________________________________________________________________________
Johnson, Navin R... Sounds like a typical bastard.
Belmont, NC
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If it is a rack of flat ribs with a thick portion of meat and fat hanging off one end, that is the belly. That can be cool, but I've never heard it referred to as such.
If is a blade bone like country ribs, they could be trying to differentiate where along the blade they are cut from. -
We have those out here in California but we call them Virginia ribs.XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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