Tom Raveret
TVWBB Pro
So I was craving a Pastrami sandwich today and went down to Jakes at 16th and North (beats Katz'z in new york!!) but parked in front of Glast foods next door and saw a window sign spare ribs .89/lb I went in and checked it out and sure enough they have a ton of them out there on sale this week.
Talked to the meat manager and he confirmed these are from Johnsonville sausage. With Johsonville Sausage located in Wisconsin they have their processing plant in Jefferson.
These are BIG pigs so they are larger than your used to and the meatiness may not be what your used to the 3/5's you are used to buying at Sam's or Costco ...but heck at .89/lb its worth trying.
With Johsonville Sausage located in Wisconsin they have there processing plant in Jefferson. I used to get these by the case directly from the Jefferson plant as they would sell me several cases at a time but they when I was doing big cooks but when I bought them this way they still had the brisket bone attached and I would have to saw that off. These were trimmed up nicely, no brisket and good to go.
From my pasty experience the amount of meat on the bones varied and foiling helped tenderize them. But given the time and TLC required they were good.
Will get some later in the week and let you know how the cook goes.
Talked to the meat manager and he confirmed these are from Johnsonville sausage. With Johsonville Sausage located in Wisconsin they have their processing plant in Jefferson.
These are BIG pigs so they are larger than your used to and the meatiness may not be what your used to the 3/5's you are used to buying at Sam's or Costco ...but heck at .89/lb its worth trying.
With Johsonville Sausage located in Wisconsin they have there processing plant in Jefferson. I used to get these by the case directly from the Jefferson plant as they would sell me several cases at a time but they when I was doing big cooks but when I bought them this way they still had the brisket bone attached and I would have to saw that off. These were trimmed up nicely, no brisket and good to go.
From my pasty experience the amount of meat on the bones varied and foiling helped tenderize them. But given the time and TLC required they were good.
Will get some later in the week and let you know how the cook goes.