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Ribs For RRP

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WeberWho
WeberWho Posts: 11,030
edited April 2015 in EggHead Forum
RRP was asking about Hormel ribs the other day and what people thought.  A few of us eggers here on the forum have a BGE rib competition coming up in a few weekends that is partially sponsored by Hormel.  Each team is given two racks of Hormel St. Louis ribs to cook.  So I picked up a couple Hormel racks at the local grocery store to practice on.  RRP was wondering the quality of the meat from Hormel.  To be honest I really couldn't tell much of a difference in taste from the chemical and hormone free ribs I did last weekend from the butcher and the basic Hormel ribs.  Once you rub and sauce up the ribs it wasn't much difference in taste.  It might be different if you do naked ribs.  I think the tenderness of the meat itself were close to the same.  A couple pics.....

"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

Minnesota
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Comments

  • badinfluence
    badinfluence Posts: 1,774
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    Nice pullback off the bone. Shoot I'd eat those.
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • JohnInCarolina
    JohnInCarolina Posts: 30,979
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    Those look just about perfect to me!  
    "I've made a note never to piss you two off." - Stike
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  • WeberWho
    WeberWho Posts: 11,030
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    badinfluence said:
    Nice pullback off the bone. Shoot I'd eat those.
    @badinfluence Thank you!  
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    JohnInCarolina said:
    Those look just about perfect to me!  
    @JohnInCarolina Thanks!  
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • theyolksonyou
    theyolksonyou Posts: 18,458
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    That poor lonely rib all by its lonesome. I'd eat that and it's mates. 
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  • RRP
    RRP Posts: 25,898
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    Thank you! I'm turbo-egging my first rack of Hormel brand this evening.
    Re-gasketing America one yard at a time.
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  • jaydub58
    jaydub58 Posts: 2,167
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    Great looking ribs.  I have used Hormel brand cyro-wrapped ribs on many occasions; never any problems with them. 
    John in the Willamette Valley of Oregon
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  • WeberWho
    WeberWho Posts: 11,030
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    theyolksonyou said:
    That poor lonely rib all by its lonesome. I'd eat that and it's mates. 
    @theyolksonyou Haha thanks!  I ate way too many ribs, cornbread, and potato salad.  
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    RRP said:
    Thank you! I'm turbo-egging my first rack of Hormel brand this evening.
    @RRP You will have to let us know what you think of them
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    jaydub58 said:
    Great looking ribs.  I have used Hormel brand cyro-wrapped ribs on many occasions; never any problems with them. 
    @jaydub58 Thank you!  I don't have any issues with Hormel and will stock up when I can get them for $8 a rack
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • pgprescott
    pgprescott Posts: 14,544
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    Yeah, I'd say you got you a winner there. Some beans and slaw and away we go. 
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  • Tinyfish
    Tinyfish Posts: 1,755
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    You got my vote.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,541
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    Top notch!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • WeberWho
    WeberWho Posts: 11,030
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    pgprescott said:
    Yeah, I'd say you got you a winner there. Some beans and slaw and away we go. 
    @pgprescott Thank you sir!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    Tinyfish said:
    You got my vote.
    @Tinyfish very much appreciated!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    JohnnyTarheel said:
    Top notch!!
    @JohnnyTarheel Hey thanks!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • SGH
    SGH Posts: 28,791
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    The ribs look like a home run to me. For the record, I have never had any issue with any Hormel product. I got to ask, who is this RRP that you speak of ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • badinfluence
    badinfluence Posts: 1,774
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    @WeberWho? Why did you disagree with my first post? Did they not turn out as well as they look?
    1 XXL BGE,  1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.


    Clinton, Iowa
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  • RRP
    RRP Posts: 25,898
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    No pictures but my ribs were OK, but not good - I say OK due to my fault of not checking them before 2 hours as they were already overdone to my liking by that time. Typically spares always take about 2 hrs 15 minutes or there about - turbo wise for me. By 2 hours they were crusty and the meat read 210º. 
    Re-gasketing America one yard at a time.
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    Nice looking ribs - I think were in trouble.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • WeberWho
    WeberWho Posts: 11,030
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    SGH said:
    The ribs look like a home run to me. For the record, I have never had any issue with any Hormel product. I got to ask, who is this RRP that you speak of ;)
    @SGH Thanks!  Hormel works for me
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    My bad at @badinfluence My fat fingers must have hit it when scrolling on my phone.  I clicked on the dislike button again so hopefully it went away now.  Sorry about that
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    RRP said:
    No pictures but my ribs were OK, but not good - I say OK due to my fault of not checking them before 2 hours as they were already overdone to my liking by that time. Typically spares always take about 2 hrs 15 minutes or there about - turbo wise for me. By 2 hours they were crusty and the meat read 210º. 
    @RRP Thanks for the update!  That's too bad about the ribs.  You'll get them perfect next time!
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    Brisket_Fanatic said:
    Nice looking ribs - I think were in trouble.
    @brisket_fanatic I'd love to crack the top 10. I'll take anything but 35th.

    What's your team name again?  I'll make sure we get everyone set up next to one another this year.  
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,884
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    @Weberwho? - Bone Collector's BBQ

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

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  • RRP
    RRP Posts: 25,898
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    WeberWho? said:


    @RRP Thanks for the update!  That's too bad about the ribs.  You'll get them perfect next time!
    Thanks - I've been doing spares only for several years now and I prefer to trim them to St Louis style myself. In fact I wonder if that was part of last night's problem. My trimmed spares are at least 30% larger and these Hormels were small! Like I said they were in the meat bin next to the baby backs and the sizes were identical..."tiny"!
    Re-gasketing America one yard at a time.
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  • Ladeback69
    Ladeback69 Posts: 4,482
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    @WeberWho?, Very nice looking ribs and I see you are a sauce guy.  Is this rib contest you talking about a new Through down?  I  hope so that would be fun, but if so do they have to be Hormel?  Oh by the way, GO ROYALS!
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • WeberWho
    WeberWho Posts: 11,030
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    RRP said:
    WeberWho? said:


    @RRP Thanks for the update!  That's too bad about the ribs.  You'll get them perfect next time!
    Thanks - I've been doing spares only for several years now and I prefer to trim them to St Louis style myself. In fact I wonder if that was part of last night's problem. My trimmed spares are at least 30% larger and these Hormels were small! Like I said they were in the meat bin next to the baby backs and the sizes were identical..."tiny"!
    @RRP Hormel definitely varies rack to rack for size.  Some of the racks do look like baby backs.  The two racks I picked up were much different in thickness from one another  
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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  • WeberWho
    WeberWho Posts: 11,030
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    Ladeback69 said:
    @WeberWho?, Very nice looking ribs and I see you are a sauce guy.  Is this rib contest you talking about a new Through down?  I  hope so that would be fun, but if so do they have to be Hormel?  Oh by the way, GO ROYALS!
    @Ladeback69  Hey I'll take the 2 out of 3 games against the Royals last week!  The rib competition is put on by a local egg dealer that is partially sponsored by Hormel.  I do like the throw down idea though 
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
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