Loin Back Rib Thickness

[Tom Fischer]

I have noticed that when I have purchased loin back ribs at my Sam's Club the last several times, the rib meat has been very thick (approx 3 inches) over a 2 inch width at the backbone end of the ribs, along the entire length of the slabs. This thick portion is very low in fat. I think I am getting part of the loin meat itself. Not complaining mind you, but it is like eating a rib and then having a large couple of bites of loin roast on every rib.

 

[Chris Mills]

I'd be going back and buying every pack I could afford and sticking them in the freezer. Sounds like you lucked into a good batch that you won't find again.

 

[j biesinger]

I have a consistent source for these. I'm still deciding if I like them. I find the meat portions tend to get dry in the time it takes to get the rib to tender.

I've been submitting bones from the middle of these racks for comps and they are hit and miss with the judges. It could probably be party due to my cooking, though.

here's some pics of these monster back ribs. Are they similar to the ones you found? The last pic really shows their thickness.

 

[Tom Fischer]

Your photos, especially the close-up of the sliced ribs show the extra thickness. Your ribs look a lot tastier than mine though! BTW.....very nice photos.

 

[Tony C.]

i got a pack of loin backs at sams not to long ago and they were the same way. i didn't like them because as J stated, they took forever to get tender and the top layer of meat was dried out. maybe a higher heat cook would work better for these? i usually go 240ish lid temp but if i got more ribs like those i might try 275ish.