Costco Ribs Update

Dave in So Cal

There was a discussion a few days ago regarding the removal of membranes on Costco ribs. At that time, I said the last couple packs I purchased did not have membranes. However, I bought a celophaned pack in a tray this last Saturday that had the membrane still attached. All of my purchases were spares, but the last purchase was the only one that was not sealed in cryovac.

Maybe if the ribs come from one of the processing plants already in cryovac for sale they have the membrane removed but if the ribs are packed by Costco they do not remove. Don't know the answer to this.

I guess the lesson is always check when you bring the ribs home. Be happy when the membrane is removed, but be prepared to do it yourself.

Dave in So Cal

Whenever I make St. Louis style ribs I have the extra meat I cut off. I usually just smoke it along with the ribs and then cut it into chunks for finger food.

Does anyone have any great ideas for the belly meat you cut off spares to make St. Louis style?

Celtic Wolf

Sausage!!

As for the membrane it is hit or miss with costco, sam's and bj's ribs.

vidalia1

Dave,

Rib meat fatties...mmmm

Nature Boy (Chris Cappell)started this a while back. Save the extra meat from ribs until I get 3-4 lbs. Then I run it through the grinder. Form it into logs like bulk sausage and wrap in saran wrap and let it firm up. I stuff it with all sorts of stuff. These are the best fatties I make..

Dave in So Cal

That sounds like a great idea for me since I do not have sausage making equipment and do not plan on buying it any time soon. I would love to have it, but my wife would probably kill me.

I will try the fatties. I take it you freeze the meat until you are ready to use it. Does freezing change the consistency? Thanks.

fishlessman

olla podrida or rotten pot stew. not many recipes out there but its similar to a mulligan stew. the exception is all the ingrediants are separated and served in courses, meat, veggies, and a broth soup. you can save up for this cook by saving a little from other cooks, freeze a leg of chicken, some cubes off a pork butt, some ham and maybe the ham bone, the rib meat, some beef or ox tails etc. when its time, simmer all the meat for an hour, add some chick peas, tomatoes, onions, cabbage, kale, potaotoes etc and cook til the meat is falling off the bone and the veggies are done. spice is simple, salt pepper, maybe a touch of allspice. strain off the broth and add some small pasta for a light soup.

vidalia1

Yes I freeze the excess rib meat until I get ready to grind it up. No it doesnt change the consistency at all.

Here is my post earlier this year where Chris answered my questions.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=661055&catid=1

If you have any questions email me at
kim.youngblood@suntrust.com

Serial Griller

All the spares I've bought at Costco have always had the membrane still on.