i know that doesn't sound tempting (ribs from walmart), but i picked up a few packs of baby backs and spare ribs in the creolevac (however its spelled). I found them to be just..ok, but attributed it to my bar b qing. Have any of you had experience with these ribs? Are they equally good to most others? Just curious.
Hormel Ribs from walmart
- Thread starter DavidD
- Start date
dsitterson
TVWBB Super Fan
I got a brisket from there last week and it turned out great. Most of the ribs I have done have been Smithfield. I think they should be fine.
Craig Castille
TVWBB Wizard
Their ribs (like almost all of their meats) are usually injected.
David Stanton
TVWBB Member
I'll have to check the Hormel ribs, but I'm about done with Wal-Mart meat. If they ever start selling juiced packers, I'll quit for good.
The other day, I lovingly pan-seared two pork tenderloins and oven-roasted them off in the pan. As they rested, I made a very tasty pan sauce from the drippings.
I put the first bite in my mouth and it was terrible. Way too salty with a texture like canned ham. I looked at it, and sure enough there were bubbles in the meat. I pulled the wrapper out of the trash, and there it was in the fine print -- up to 12% whatever added. Anyone who would do that to a tenderloin should be shot, then juiced.
I wonder how much meat they'd sell if they had to label it "Up to 88% pork" in great big letters.
D
The other day, I lovingly pan-seared two pork tenderloins and oven-roasted them off in the pan. As they rested, I made a very tasty pan sauce from the drippings.
I put the first bite in my mouth and it was terrible. Way too salty with a texture like canned ham. I looked at it, and sure enough there were bubbles in the meat. I pulled the wrapper out of the trash, and there it was in the fine print -- up to 12% whatever added. Anyone who would do that to a tenderloin should be shot, then juiced.
I wonder how much meat they'd sell if they had to label it "Up to 88% pork" in great big letters.
D
