looking for recommendations for cooking a rack of Cinta Senese pork ribs.

[Tom Raveret]

Here In Milwaukee we have a great butcher (Kettle Range meats) that usually has Red Wattle pork ribs but occassionally has Cinta Senese pork. any recommendations on how to approach this smoke so i get a better sense of how the flavor of the meat differs from other pork ribs?


I have a beautiful rack of spare ribs from a Cinta Senese pig to cook tomorrow. Any recommendations on preparations of this breed? rub's ... smoke??

hoping to cook tommorow during football.

thanks for the ideas

 

[John K BBQ]

I'm a big fan of side by side comparisons. Even if you don't have enough people to feed, go get your standard grocery store rack of ribs and put the same seasoning on both and cook them with the same method. I've had fancy pants "Duroc" heritage baby back ribs and mass produced "Smithfield" and I can't tell much differences, but that's just me. Your experience could be different. Maybe follow this recipe??

Spareribs - Sugarless Texas Sprinkle - The Virtual Weber Bullet

Pork spareribs prepared St. Louis style, seasoned with Sugarless Texas Sprinkle Barbecue Rub, and smoked in the Weber Smokey Mountain Cooker.

www.virtualweberbullet.com

 

[Geo S]

Can't help with your question, but have you had the red wattle ribs or pork?, interested in your thoughts if you have, Thanks

 

[Brad Olson]

I'd salt the ribs only and use charcoal with no smoke so that the pork comes through clean and uncomplemented. This was suggested to me by the farmer when I bought some heritage pork a few years ago, and it was a very good idea. And the next time you get some of these ribs you'll have a baseline from which to work.

 

[Tom Raveret]

Can't help with your question, but have you had the red wattle ribs or pork?, interested in your thoughts if you have, Thanks

I’ve had red wattle a few times…that’s the primary heritage they sell at kettle range. I really need to follow the suggestion below about just salting and cooking with no smoke on a few different racks to better appreciate the flavor. One of my favorite ways to cook baby backs was on the rotisserie with just salt and pepper and no smoke… definately brings out the pork flavor… I had already seasoned these before thinking this through so …next time.

 

[Tom Raveret]

So I was mad at myself for buying these.. I mean could $9.00/lb be justified??, There is a richness and a sweetness I haven’t ever tasted in park that I get from these. Prior to this Mangalista was my favorite breed but these are amazing. We ate some of the tips and took a couple ribs off the end. The flavor is exquisite. But the rack needed a little more time for tenderness so I threw it back on for a bit. Best analogy I can give is the fat is like Waygu is to beef its sooo juicy

 

[Tom Raveret]

Left them on an hour more and they were done to perfection. Sauce never touched them as it was about tasting the pork. I would definitely do it again!! Next time I will get some regular ribs as a control, they were exquisite. They are super rich so you cant eat much but it was something special!!