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    Pork ribs showdown - regular vs Berkshire

    Posts: 46
    in EggHead Forum
    We visited Famu Japanese butcher (http://famu.ca/) on Sat and noticed they had Berkshire pork from SRF!!!  I picked up a package and I'm going a Turbo Ribs showdown. 



    It's actually not too unreasonably priced.  The cut is thicker so much more meat packed on vs. the regular baby backs beside it.  I paid maybe $5 more for the Berkshire than the other rack (organic pork from T&T).

    Here it is rubbed with Oakridge Pork and Chicken rub and sit overnight in fridge


    Here are they on the grill.  The 2 on the right are the Berkshires.



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    • Posts: 10,490
      Awaiting the results!  

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 46
      edited July 2015
      The ribs turned out really good, despite lack of a deep smoke ring.  (That's turbo ribs for ya! :) )  The Berkshire has a richer flavor but both were quite good.  Here are some pics




      Regular ribs 



      The Berkshire.  The SRF cut has a bit of pork loin attached.  Very moist.


      Both wife and son are happily fed - most important part. :)


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    • Posts: 10,490
      Man those look excellent!  

      Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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    • Posts: 8,207
      Nice. Thanks. 

      "Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
                                                                                    -Umberto Eco

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      Peachtree Corners, GA
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    • Posts: 8,200
      Mmmm...ribs. Looks great. So would you say its worth the extra money?

      I don't think I've ever seen anybody probe ribs before.

      Rowlett, Texas

      Griffin's Grub or you can find me on Facebook

      The Supreme Potentate, Sovereign Commander and Sultan of Wings

       

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    • Posts: 46
      Griffin said:
      Mmmm...ribs. Looks great. So would you say its worth the extra money?

      I don't think I've ever seen anybody probe ribs before.
      If you aren't tasting for it, you would not notice it.  For convenience sake, I probably wouldn't get these.  Going to the Japanese butcher, even on the same street as the other grocery store, I'm too lazy for that. :) And they came frozen so I would have to plan to cook it.) It's not the extra $5 vs. the organic pork ribs I got - these are meatier. 

      I had probes in there for the wife.  I was just going to set it up and leave the wife to pull them.  She had me draw diagram of which ribs were which, write down the temperature, etc. that I just figured I work from home. 


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