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Baby back ribs

DawgtiredDawgtired Posts: 276
edited 3:21AM in EggHead Forum
I know what to look for when I'm picking out a steak, but what do you look for when you are picking out a slab of baby backs, other than no shiners?


  • Really not much to look for since pork is not graded for quality. Never met a rack I didn't rib rack.
  • Go to reputable butcher/meat counter, and you are all set.
  • thechief96thechief96 Posts: 1,908
    I usally get mine in 3 packs so you can't see them all anyways. All seem to work out fine on an egg. :whistle:
    Dave San Jose, CA The Duke of Loney
  • Makes sense. I was just wondering if you look for fat, no fat, etc.
  • Hormel or Smithfield. I really can't tell the difference. What it looks like before you trim and pull the membrane is much less important than what it looks like afterwards.
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