Sunday Rib Cook Updated w/ Finished Pics


 
What time should we be there for dinner ?

Looks like good eats !

I thought you were a Hump Lump guy ???

Dean...
 
I'm a Lump guy.
icon_smile.gif
Not a Hump Lump guy!
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Larsen:
What time should we be there for dinner ?

Looks like good eats !

I thought you were a Hump Lump guy ???

Dean... </div></BLOCKQUOTE>
 
Tasty looking stuff. What do you do with the Last style of ribs flavor wise? I've never heard of them described that way.
 
Danish Baby Backs are actually ribs from Denmark. I cut them in half before the cook. I got 17 racks from a friend for about $4 a rack. They are not my favorites. It was worth the price to give them a try.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Tasty looking stuff. What do you do with the Last style of ribs flavor wise? I've never heard of them described that way. </div></BLOCKQUOTE>
 
I guess I'm missing out as I have the wrong version of flash player for that site...maybe my Mac will work, if I boot it later...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
Robert, the ribs looked really good man! I'm curious about the "danish" style ribs myself.

Brandon </div></BLOCKQUOTE>Hey Brandon, I recently cooked some tiny 'Danish' backs ... posted here I'm gonna cook the other two packages I have but I won't be buying them again unless the second batch shows a marked improvement.
 
I had some danish ribs to use for a comp, and as we were prepping them there was a fishy smell coming from somewhere, come to find out it was the ribs. After reading the package and seeing that they Danish ribs, one of the guys on the team told me that the pigs are fed nothing but fish product, hence the reason for the 'odd' taste, smell and cheap price, needless to say we did not use those ribs for the comp.
 
"Fish"? That might explain why I though mine tasted like freezer but showed no freezer damage.

Still, I'm a bit skeptical of the 'fed fish and that's why they taste like it' thing. Why wouldn't all the meat have the same off flavor? Therefore the ribs would be no different tasting than any of the other meat and presumably enjoyable?
 
You must log in or register to reply here.

 

Back
Top