I'm no butcher, but I eat enough BBQ to know what St. Louis cut ribs should look like. Went to Costco this past week and picked up 2 slabs of spares. Package said "Breast Bone Off". Total weight of 2 racks was 9-1/2 lbs. ("Big pigs", I thought...). Isn't St. Louis cut breast bone off and brisket flap removed? Shouldn't these ribs have been just about done right out of the cryovac? When I laid the slabs out, it seemed as if the breast bone was still on and when I was done making them look St. Louis cut, I was left with about 6 pounds. Did i cut too much? How did I need to trim these out? /infopop/emoticons/icon_confused.gif
Who's a butcher?
- Thread starter PJ Polke
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Hi PJ,
look at these ribs, I bought these at Costco here in Canada.... do these look at all like the ones you bought at your Costco ? ... I'm really curious about that. Costco across Canada has all the same meat, no matter what store you go to, from west to east, the ribs are always like the ones in the images here :
http://www.ottawa5star.com/bbqpix/
They are a "short rib" some call 'em spare ribs.
I'm really curious so let me know
I also forgot to add, - "Kirkland" is the signature brand of Costco here in Canada, I don't know about the United States though.
Mark /infopop/emoticons/icon_smile.gif
look at these ribs, I bought these at Costco here in Canada.... do these look at all like the ones you bought at your Costco ? ... I'm really curious about that. Costco across Canada has all the same meat, no matter what store you go to, from west to east, the ribs are always like the ones in the images here :
http://www.ottawa5star.com/bbqpix/
They are a "short rib" some call 'em spare ribs.
I'm really curious so let me know
I also forgot to add, - "Kirkland" is the signature brand of Costco here in Canada, I don't know about the United States though.
Mark /infopop/emoticons/icon_smile.gif
Jim Minion
TVWBB Emerald Member
Pj
I cooked these same ribs this weekend, the breast bone is removed but to St louis cut them there is a large piece of on top that needed to be removed.
Sound like you did them right. Did you find them salty, I sure did.
Jim
I cooked these same ribs this weekend, the breast bone is removed but to St louis cut them there is a large piece of on top that needed to be removed.
Sound like you did them right. Did you find them salty, I sure did.
Jim
PJ-
Seems like I learn something new every day - I thought those were just your run-o-the-mill spareribs. Did you pick 'em up from the Costco in Brooklyn or in Queens?
I had to switch because the cost of the baby backs at Costco has skyrocketed! They used to be $2.29 a pound, now, I'm lucky to find 'em at $3.49.
Seems like I learn something new every day - I thought those were just your run-o-the-mill spareribs. Did you pick 'em up from the Costco in Brooklyn or in Queens?
I had to switch because the cost of the baby backs at Costco has skyrocketed! They used to be $2.29 a pound, now, I'm lucky to find 'em at $3.49.
Doug D
TVWBB Hall of Fame
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by PJ Polke:
[qb] Fact is, the closer to summertime, the higher the price on ribs and other meat products suitable for grilling. [/qb] <HR></BLOCKQUOTE>Fortunately not so down here, where it's grilling weather pretty much year-round.
[qb] Fact is, the closer to summertime, the higher the price on ribs and other meat products suitable for grilling. [/qb] <HR></BLOCKQUOTE>Fortunately not so down here, where it's grilling weather pretty much year-round.
Doug D
TVWBB Hall of Fame
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by PJ Polke:
[qb] Ghosts and all, I always did like New Orleans. I have to go down for business again in September - I have been to some great restaurants. Where do the locals go? [/qb] <HR></BLOCKQUOTE>Everywhere they can afford. Let's see-- barbecued shrimp at Manale's on Napoleon Ave, steaks at Dickie Brennan's in the French Quarter, neighborhood-seafood-joint seafood at The Galley on Metairie Road, grilled oysters at Drago's in Fat City, Andrea's northern Italian cuisine in Metairie (suburb), and far too many more to list here. Pick up a Gambit newspaper when you get here-- it always has lots of good resaturant info.
[qb] Ghosts and all, I always did like New Orleans. I have to go down for business again in September - I have been to some great restaurants. Where do the locals go? [/qb] <HR></BLOCKQUOTE>Everywhere they can afford. Let's see-- barbecued shrimp at Manale's on Napoleon Ave, steaks at Dickie Brennan's in the French Quarter, neighborhood-seafood-joint seafood at The Galley on Metairie Road, grilled oysters at Drago's in Fat City, Andrea's northern Italian cuisine in Metairie (suburb), and far too many more to list here. Pick up a Gambit newspaper when you get here-- it always has lots of good resaturant info.
The Gambit - thanx for the tip. Been to Dickie Brennan's (hard not to fall into one of the Brennan's restaurants in New Orleans!). Last time in I went to a place in Carrollton called Jacques-Imo's Cafe. A young crowd but some very innovative food. I caught up with the chef after hours - turns out the guy is from New Jersey. Go figure!
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