"Grissel" in Ribs


 
B

Bryan B

TVWBB Fan
Tried my 1st Rib Cook on the WSM this weekend, and I think it turned out OK (will post pics later). Now, I have only eaten ribs a couple of times in my life, but wanted to try it out since many here speak so highly of them. I'm not sure if I'm spelling this right, but I found a great deal of "grissel", small little hard things that almost seemed like bone, but I'm guessing it was either cartilage or fat. Either way, it was not something I wanted to eat. Is this normally found in ribs (these were back ribs btw)? If so, I'm not sure this will become a hobby of mine because I'm kinda paranoid about eating stuff that I could choke on.
 
I think your're right when you are guessing cartilage. All pigs have this tissue. In fact I think that a pig that was born without it, would die almost at once.

It's not dangerous at all, in fact I find thin slices of cartilage quite delicious in let's say thin slices of bacon. You don't have to agree
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So, it's not unnatural, unhealthy or dangerous. I think you just as well could choke on a large piece of meat if you don't chew it well.
 
The ribs you cooked were spare ribs. Loin ribs do not have this cartilage and would probably be a better option for you. I cook loin ribs for this very reason since I have small kids who enjoy ribs but could choke on the cartilage.
 
Thanks Jerry, but these were labeled as "loin back ribs", brand = Swift Premium. Maybe it was just a bad cut?
 
Just to make sure I understand your original post. Were the small hard things extensions of the rib bones themselves? Spare rib bones are generally flat while loin rib bones are curved so maybe that may be a clue as well.

I still think they were spare ribs that were labled incorrectly since I've never seen cartilage on loin back ribs.

Just my 2 cents. Wouldn't shock me if I'm wrong.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> Thanks Jerry, but these were labeled as "loin back ribs", brand = Swift Premium. Maybe it was just a bad cut? </div></BLOCKQUOTE>

Or possibly some training is needed in your store's meat department. Sounds like spare ribs to me too.
 
Actually, I've had baby backs that had splinters of bone in the cut end (actually embedded in the meat) like maybe the cutting blade was dull causing shattering. I found the same thing in four different slabs from Hormel and will not buy them again.

I had no such problems with baby backs from Smithfield and also found them to just overall be much better quality. Since Smithfield is only an hour or so from here, I will stick to that brand. (And, btw, check prices -- the same ribs at Walmart are 2/3s the cost of those from Lowe's.)

Rich
 
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