Costco ribs?


 
Jeff R

Jeff R

TVWBB Pro
Would like to discuss your thoughts on Costco BB ribs. To me, it is almost that they are too good for the money.
icon_smile.gif


The one thing that I don't care for with them is that one end is very thick with the extra loin meat. I know I shouldn't complain about that, but I perfer a more even rack, both for cooking and eating. Sometimes I feel like I am eating a pork chop.

Does anyone who buys them, trim them down, or just enjoy as is.
 
Hi Jeff, In my area, Costco packages them 3 racks per pack. Two racks are visible and the third is hidden on the bottom and is usually a junk rack which I find is a rip off. I have stopped buying from them because of this.
 
That's sort of what I was wondering. Did you turn in the thick pieces, or prefer the more uniform size pieces to turn in.
 
I like Costco bb ribs. Earlier in the year the three pack was averaging between 9 and 10 lbs, the are now averaging 7-8 lbs but closer to 7. Some have shiners. I like to stick to 3 lb per rack, anything less does not have enough meat. I checked out Sams and they carry Smithfield BB's with no soultion but they are .30 cents more expensive per pound but the are in the 8-9 lb range. I like the fact that the Costco BB have the membrane pulled, I don't know if the Smithfield from Sams have the membranes or not. All in all getting them in the big box store is still cheaper then going to the supermarket even when they are carrying sales. Just my .02 cents.
 
Ive kind of taken them for granted until the past few weeks when I did a comp that you had to purchase the meat from them, and then last week, I needed one rack so I picked up a Farmland from the store. Both instances made the Swift ribs look like Kobe. My tip for buying ribs from Costco is find the heaviest packages and feel them out. I always cut off excessive meat at the ends and put them in a bag for stir fry meat later
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:

The one thing that I don't care for with them is that one end is very thick with the extra loin meat. I know I shouldn't complain about that, but I perfer a more even rack, both for cooking and eating. Sometimes I feel like I am eating a pork chop.

Does anyone who buys them, trim them down, or just enjoy as is. </div></BLOCKQUOTE>

I like Costco ribs as well and I do trim off that loin piece on top so all the ribs are more uniform. You can still cook the trimmings and have them as a snack.. But I am with you, I don't like my ribs thick and pork choppy like that, so trim away!
 
Yeah, I trimmed last time for the fist time after using them for years. They did make some tasty snacks after about 2 hours. I too like that the membrane is removed and the overall quality is great. Like I said, I felt funny for complaining about too much meat!
 
Costco in Canada seems to sell what they push as two racks but is really one rack cut in two with the loin end still attached. They fold it over so the loin end is less obvious.

PorkLoin.png


The skinny part with the little bones is to your right after the ribs end. This picture still has the loin in.

If there's a butcher out there who wants to correct, feel free. I'm no expert.

Cheers!
 
Wow... We don't have that kind of loin on our stateside costco ribs. Usually an inch or less on the one end. Guess I should be happy.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Jeff R:
That's sort of what I was wondering. Did you turn in the thick pieces, or prefer the more uniform size pieces to turn in. </div></BLOCKQUOTE>

I trim the ribs to look even on the top and try to select the best 4 next to eachother from the center of the rack. I have gotten some strange looks at the meat case while I "feel out" the best ribs in the case!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I like the fact that the Costco BB have the membrane pulled, I don't know if the Smithfield from Sams have the membranes or not. </div></BLOCKQUOTE>

I purchase almost exclusively from Sam's because of convenience and I can tell you that all of the ribs I have gotten do still have the membrane, which is a pain in the rear.
 
I guess I'm strange - I like pulling the membranes. Gets me more involved with the meat, and besides, I don't worry if it doesn't come off perfectly. I just slip on some vinyl gloves and commune with the pork.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Michael G. (Canada Mike):
I guess I'm strange - I like pulling the membranes. Gets me more involved with the meat, and besides, I don't worry if it doesn't come off perfectly. I just slip on some vinyl gloves and commune with the pork. </div></BLOCKQUOTE>
I agree Mike! If they are already removed I feel like I was cheated out of the whole experience!
 
Have always used Costco ribs and love them. Yes, they are quite meaty! Our store packages two per and the membrane is not removed.

Andy
 
Maybe we need to get a Costco membership. Are the spares good, too?

Sam's prices have gotten higher and about the only thing I'll get there are the briskets and sometimes steaks and such.
 
Those costco ribs are purrrrrrrrrfect.

Slice off as much of the centre cut so the ribs are meeeeeeety and you can butterfly the cut-off part for grilling. Try and take it off the ribs in one long piece that you can then slice for butterflied boneless chops that are then grilled.

Keep in mind for future info, the tenderloin (roundish "torpedo" shaped meat) is on the inside of the rib (which is not what you have).

The meaty part shown is the loin and that would be right. Just don't mix it up with the tenderloin which is a different cut.

The tenderloin (if you had that, which isn't in the picture) just pulls away from the rib. No knife is needed at this point because it's only held to the rib by a thinnish membrane.

The chine (backbone) has already been cut off that piece (from the "thick" part of the rib). The tenderloin nestles in the angle where the chine joins to the rib. The tenderloin is used for posture and not locomotion and that's why it is soooooooo tender. It's the filet mignon of pork.

I searched hi and low for a pic showing it all together but was unsuccessful. This shows cutting the chine (backbone) off the ribs. The torpedo-shaped tenderloin would be nestled just to the right of the saw blade in this pic and is not normally (but sometimes is) included when you buy a "whole" side.
removing_chine.jpg
 
Huge fan of Costco ribs. Sometimes, I cut some of the meat off the thick end and use it for tasters during the cook. They really are great quality. If anybody doesn't like them, just tell them you paid three times as much and got them from a local meat market.
 
I was at Costco last week and noticed along side the full spares and baby backs (loins-$3.99/lb) they now carry St Louis cut ribs for $3.00/lb. I'm not sure of the source but they looked like they were two per pack.
 
You must log in or register to reply here.

 

Back
Top