Spares vs BBs

[NEANGLER]

Del, we actually make a rib doing just that- its called a meaty back rib which leaves about 3/8 of a inch of loin on the back rib. We only sell that item to Foodservice unfortunately.

One issue with the injected rib(or any pork for that matter) is that it will not have as long of a shelf lifefrozen as a rib that is not injected. You only have about 90 days before you start seeing a color change and flavor will start to go(rancid)where a rib that is noninjected will have a year shelf life frozen. Ribs compared to other pork cuts don't benefit from injection near as much, why pay for water if you don't have too. In Foodservice we probably sell 95% non injected ribs compared to injected.

On another note, bellies are finally starting to come down so you should see bacon prices coming down in the coming weeks. Been a record high all summer long

[delcecchi]

Thanks, that's interesting. I didn't know about the shelf life thing.

Why don't you do the same for consumer ribs? After all, the price differential is there too, perhaps even more.

[NEANGLER]

They have talked about it but I think the price per slab is the hold up, even though they are quite a bit less expensive per lb they are much heavier due to the extra loin meat. About 2.8- 3.2# per slab so you are getting higher cost per slab than you would a regular back rib. Consumers buy more based on the package cost than by the per pound cost in foodservice - you get too high and they wont buy. Even though you can feed more people on them, about a 3rd of a slab is all I need since they are so meaty - I can eat a whole slab of regular BB no problem

I am working with one of my distributors here in MN that has a cash and carry to stock them so that may be a option in the future.

Rib prices should be coming off the next month or so since grill season is over so look for those deals out there and as long as they are not injected load up the freezer.

[SkunkedAgain]

I've now learned a ton.

#1 - I can't use my stock pork rub on the St. Louis/Spares since it has salt in it.

#2 - I need to do a better job of rinsing the brine out of my Spares and St. Louis ribs

#3 - Don't let my ribs wallow in the big freezer for as long as I do, since the injected ribs may turn rancid

[eyeguy 54]

lol... mr positive...

in life we get to adjust recipes to make things better. or we can stay in the same boat... quotes by eyeguy54

[delcecchi]

Yep, me too. Learn something new every day

[Leaky]

Leaky have you been in my kitchen again??

[chaffmj]

Angus Meat Market off of 61 and and county road C in St. Paul that sells their ribs with the extra loin meat like they were talking about a few posts ago. More expensive per pound but well worth it when you are getting a lot more meat to bone and fat per pound.