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Comments

  • jlsmjlsm Posts: 913
    Great information. Thanks! 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • gdenbygdenby Posts: 5,239
    Thanks for the link. I wondered what value added might mean. I see that it means ribs pre-trimmed in various ways. Must admit, of what they offer, I've only ever heard of St. Louis style. Colorado, NYC style, etc, nope. I wonder why some cuts are from somewhat heavier than average slabs, and other lighter.

    There are so many cuts, known by so many names. I'm often bewildered.  A few days ago, I came across a reference to a "pork brisket" cut. Described as a small portion of the picnic and the spare section left together. Wish there was a tutorial showing a carcass. Cut like so, its called a picnic. Cut this, its called spare ribs. Cut in between the 2, its called a brisket, and is really good to cook this way...


  • TonyATonyA Posts: 567
    I know that nice even cook is in the STL but I think I prefer a Carolina or a Colorado.
  • The type ribs I prefer over all others, are called commodity ribs in our local business Costco This type of rib has nothing cut off and weighs about 5 1/2 pounds per rack The commodity ribs are always the lowest price
  • jtippersjtippers Posts: 512
    Good information... Thanks for sharing!
    SBGE December 2012 •  XLBGE December 2013 •  Yoder YS640 July
    Location: Jasper, Georgia

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