Babyback Selection

egger66

Hi all
Any tips on what to look for when buying babybacks? I usually look for a lighter shade of meat as opposed to the darker colored ribs. What else do I need to do to ensure that my cooks are starting off with good ribs?
Any advice would be greatly appreciated.

Semolina Pilchard

Many of the meat sold in supermarkets have been injected. Look for the word solution or other words to clue you in. I have yet to come across this at small butcher shops. Other than the injection adding to the weight, therefore costing us more, I don't know why they do it. Maybe others more knowledgeable than I will chime in.

SmokinGuitarPlayer

I seem to get the nicest ones at Sam's Club - not injected and at a good price. 3 racks per cryovac pack. Running right around $3 a pound right now.

NJ-GrEGG

I don't compete in cookoffs, but I hear those that do look for racks that weigh under 4 pounds. Just in case you are shooting for championship ribs!

Frank from Houma

What SGP said.

I was having real good results with Swft Premium brand ribs but my local grocer stopped carrying them. I tried two other brands in the store and didn't care for them at all. Went to Sam's a picked up two three packs - they came out mightyfine.

I guess the message is, when you find some you are pleased with the results, stick with em.

Ribs Rock!

fishlessman

watch out for local supermarket ribs, sometimes they repackage ribs into new packages with their own label. when they do this they dont have to tell you about the solution added. the local place here sells hormel ribs in the cryo and right next to it "fresh ribs" with the supermarket label, they are just repackaged hormel.

emilluca

Babybacks are not spare ribs. Babybacks come from the rib bones next to the pork loin. Spare ribs are from 6 inches down the back.
Spare ribs come 3lb and under 3-5 lb and 5lb and up. The 3-5 are the best for flavor and leanness. 5lb and up are old sows that are sausage animals. Can be tough and dry.
E

Midnight Smoker

As others have said, cryovaced ribs from Sam's are consistently good. In a pinch I'll pick up ribs from the local Publix if I can't get to Sam's, but I always have them go back to the cooler and bring out an unopened cyropac. Otherwise you never know how long they've been unsealed and sitting around or what they may have done to them.

dhuffjr

Sams is the best I have locally too.

Gotta really look carefully through the packs though and try to find ones without the double bone on one side. Don't know a better word for it. Cut a little too close to the spare rib portion I suspect.

H

egger66

Thanks for tips. I'll try the local Sams this weekend.

RRP

I agree - I've even seen ones from Kroger that have no mention of that crappy solution, but a quick look at the back membrane will show the telltale uniform puncture marks from injecting. One other thing I prefer is to avoid the heavy racks and stay in the 2.75# to 3# range. They seem to be more tender - at least to me.