Bill Elwell
TVWBB Pro
Heads up: I went to Sav-A-Lot (western IL) today for their Pork Loin Back (Baby Back) sale: $1.99#. I picked up 4 slabs. FWIW: They do not give rain checks.
Sav-A-Lot Pork Loin Back Ribs (Baby Back) Sale Started Today
- Thread starter Bill Elwell
- Start date
Rusty James
TVWBB Emerald Member
That's not the same thing as St. Louis ribs, is it, Bill?
Bill Elwell
TVWBB Pro
No, Rusty, they're not. St. Louis cut is trimmed from a Spare Rib. I've trimmed a dozen or more of these over the years. The bones are larger than BBs as is the slab.
Loin Backs is just another name for Baby Backs.
My wife assumed the same thing (name confusion) until I showed her the article I use as a source: http://amazingribs.com/recipes/porknography/pork_cuts.html: Baby back ribs (a.k.a. back ribs, a.k.a. baby backs, a.k.a. loin back ribs, a.k.a. loin ribs, a.k.a. Canadian back ribs).
My wife prefers Baby Backs. I prefer spares because I also smoke the trimmings, pull the meat off and add it to chili.
Loin Backs is just another name for Baby Backs.
My wife assumed the same thing (name confusion) until I showed her the article I use as a source: http://amazingribs.com/recipes/porknography/pork_cuts.html: Baby back ribs (a.k.a. back ribs, a.k.a. baby backs, a.k.a. loin back ribs, a.k.a. loin ribs, a.k.a. Canadian back ribs).
My wife prefers Baby Backs. I prefer spares because I also smoke the trimmings, pull the meat off and add it to chili.
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Rusty James
TVWBB Emerald Member
Your link gave a 404, Bill.
I overcooked my last batch of spareribs. The edge meat was so tough, it reminded me of jerky. Tasted pretty good though.
I overcooked my last batch of spareribs. The edge meat was so tough, it reminded me of jerky. Tasted pretty good though.
Bill Elwell
TVWBB Pro
An old oven trick is to apply some foil over the end ribs to keep them from overcooking and drying out. I've done it several times with success on ribs.
That's odd. Here you go: http://amazingribs.com/recipes/porknography/pork_cuts.html
OK, attempt #3...This site is changing some of the letters in the link when I paste it.
http://amazingribs.com/recipes/porknography/pork_cuts.html
I added spaces in the address. Here is what's being truncated: pork no graphy / pork _ cuts
EDIT: I just clicked on the link after posting and it worked for me.
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Rusty James
TVWBB Emerald Member
Excellent diagram, Bill!
Thanks for foil tip. Shows you how much I know about ribs, lol. Try it without foil; makes for some great jerky!
Thanks for foil tip. Shows you how much I know about ribs, lol. Try it without foil; makes for some great jerky!
Bill Elwell
TVWBB Pro
Thanks. I've been to hundreds of sites BEFORE purchasing my WSM. I like to research the hell out of something before going all out.
Once I researched a car for 6 months. When I went to the dealer for a test drive my head hit the ceiling. No sale.
I can make jerky...but it's usually not planned... LOL!