riblets

fishlessman

<p />all those pics of ribs yesterday had me wanting some. riblets filled that desire, at 1 hour and 45 minutes at 275 dome on a raised grill you can make them anytime. fills the need when there isnt the time for a full rack. witchy red rub and happy pappy for dipping

ChoppedPorkPlate

fishlessman,
Where exactly are riblets found? When I trim spare ribs out of the cryo from BJ's, nothing looks exactly like that.

Unknown

Yo fishlessman, Those are the epitome of riblets! The real deal, Neal. When someone now asks what genuine riblets are supposed to look like, THIS is the picture that should be shown. I bet they tasted as good as they look.[p]Lager,[p]Juggy

fishlessman

<p />ChoppedPorkPlate,
the butcher near me buys the loin bone in, and cuts the first 2 inches off leaving what you see here. this is a country rib roast side of the loin that contains a lot more fat than what is typically seen. the meat here can cook at a little higher heat than a regular rib but the taste is there. you can cut the bones off the country rib roast too, good ribs with a nice fat layer that crisps up when they cook

stike

fishlessman,
where are you getting them?
looks good.

fishlessman

stike,
thwaites in methuen is the only place ive ever seen them, little bluecollar butcher shop, old style. best place for riblets, country rib roast for country ribs, rump roast, and they have whole chuck rolls to cut big chuck roasts from for pulled beef. hot english pork pies served daily. i get a pie about 3 times a week and when i see the riblets i stock up with them. if you ask early in the week they will put large orders together for you as well. nothing fancy about this place, serves an older community thats more budget minded

fishlessman

Juggy D Beerman,
wonder why they are not available everywhere, they are too good and make a great snack without all the time involved with regular ribs.

stike

fishlessman,
yep. i know of it. the inlaws are old-school methuen/lawrence. good place.

Unknown

fishlessman, The main reason riblets like these aren't available to most people is that 90% of the pork we buy is processed by only four different conglomerates. These conglomarates do all the butchering at the processing plant and ship it off to the grocery store ready to go on the shelves. Not many grocery stores cut their own meat from muscle cuts. Butcher shops are getting scarce as hens teeth too. [p]The two grocery stores here in the 'burg still cut their own meats. One muscle cut they still get the whole, bone-in pork loins. Before they cut the loin into chops, the butcher will trim lengwise along the back rib section of the loin to make the rib bones more uniform. These trimmings are back rib riblets that sell for $1.59 per pound. These riblets aren't quite as wide as the ones you have pictured, but they still eat real well.[p]Lager,[p]Juggy

fishlessman

Juggy D Beerman,
i cant complain much about the butcher shops in this area, we have some good places to get meat. the seafood markets are taking a big slide from my perspective, with the supermarkets importing all this stuff from around the world, the local stuff is taking a hit. living in new england i dont expect to go to the local fish monger and be offered halibut from the pacific, shrimp from louisiana, thialand and elswhere, sole from i dont know where, mussels and haddock from canada, etc. the local stuff is dissapearing. last week i bought all those things plus a small container of frozen sweet maine shrimp. and some haddock from newengland. that imported stuff from outside newengland just doesnt cut it. and then you see atlantic salmon heads in the grocery store, we dont eat those, we nail them to the house or a tree. i need to do some looking for some better places than whats near me.

Steeler Fan

fishlessman, I live in the Augusta GA area. One of local supermarkets (Reid's)are advertising 10# of frozen riblets for $10. Sounds like a great deal !! Wondering if anybody has ever purchased them? I have until Saturday to buy them at that price

Unknown

Steeler Fan, There is another style of riblets that we haven't mentioned in this thread, the flatbone or button bone style ribs. While these are not a true rib, they can make some good eats. This style of riblet is cut from the spine of the hog. They are the kind of riblet served as Applebee's. Farmland sells these packaged in ten boxes. At a dollar a pound, that is a better price than I pay for them here in the 'burg.[p]Lager,[p]Juggy

thirdeye

<p />Juggy D Beerman,[p]Let's not forget those "Danish" ribs....they go on sale around here for $1 a pound too, in 10# bags. A high price to pay for bones tied together with a little strand of meat.[p]I like to barbecue neck bones. They are a little work when eatin' but fantastic flavor.[p]~thirdeye~

Unknown

Yo thirdeye, Let's DO forget those Danish ribs! Although I have never even seen any for sale here in the greater KC area, I cannot recommend them to anyone. In the seven years I have read reports from people who have cooked these things, I have yet to read a good review. Several reviews stated the ribs had a fishy smell to them. [p]Yeah those neck bones do have a different flavor to them than the shoulder meat. Less fat too. Not too bad to eat, but as you said, some of that meat can be hard to get at. Other than the two of us, I cannot recall every seeing someone post about cooking neck bones. LOL[p]One of the stores here in the 'burg used to mix the neck bones in with the loin rib trimmings and sell the whole package for 79¢ per pound. Now they separate the two cuts before packaging and sell the rib trimmings at a higher price. [p]Lager, [p]Juggy[p]

Unknown

fishlessman,
I have never made those before, I usually end up keeping that on the spares - but after seeing that pic I am going to try them as well![p]Looks GREAT