Loin Back Extra Meaty Ribs?

About a month ago I started using a Farmland Product that I like very much it's a loin back extra meaty rib. Loin Back Ribs are a small bone Big Meat Rib so you’re not paying for the weight of the 6 or 12 big bones, in a normal St Louis slab. They are more expensive than our normal St Louis Style Ribs but the taste and extra meatiness are well worth the cost.
Anyone using these in their business? I'll post some pictures soon.
Jack

Don't have a business, but I smoked some of the ribs you are talking about for Memorial Day.
They are my "Rib of Choice" from now on. More meat for your money.

I've been playing with them, Doc. Given the meatiness, I'm trying to decide on portion sizing. They are a bit more expensive, but I'm getting less waste with shrinkage; so, if the portion sizing works out, it will give the customer more meat without increasing the cost.

quote:

Originally posted by davebugg

I've been playing with them, Doc. Given the meatiness, I'm trying to decide on portion sizing. They are a bit more expensive, but I'm getting less waste with shrinkage; so, if the portion sizing works out, it will give the customer more meat without increasing the cost.

I ate 4 ribs off the large end yesterday and had to force the 4th one down. I guess which end of the loin you're serving from will determine the number of ribs you serve.

quote:

Originally posted by Foodbme

Originally posted by davebuggI ate 4 ribs off the large end yesterday and had to force the 4th one down. I guess which end of the loin you're serving from will determine the number of ribs you serve.

Are you serving 2.5 and down? If so what are you charging per half and whole slab?
Jack

One of my local stores has their "country style ribs" They look like a loin chop that was cut down 2/3rds. Sometimes single rib or double rib. They are awesome. They grill up the same time as a chop and are juicy and tasty. Im sure they would be even better smoked but mighty fine off my tiny weber grill.
The only other place Ive seen them ws Thriftway(none in my part of the state but I shopped there exclusively in cinci. I remember the territory wars between them and Kroger but they couldnt hold a candle now if they still solde choice only. My Krogers are almost all select and I refuse to buy the meats there. I wonder if the pork is also a lower grade.
britt

quote:

Originally posted by brittneal

One of my local stores has their "country style ribs" They look like a loin chop that was cut down 2/3rds. Sometimes single rib or double rib. They are awesome. They grill up the same time as a chop and are juicy and tasty. Im sure they would be even better smoked but mighty fine off my tiny weber grill.
The only other place Ive seen them ws Thriftway(none in my part of the state but I shopped there exclusively in cinci. I remember the territory wars between them and Kroger but they couldnt hold a candle now if they still solde choice only. My Krogers are almost all select and I refuse to buy the meats there. I wonder if the pork is also a lower grade. britt

Are you sure these are Loin Back Ribs or are they sliced pork shoulder?

Usually country style ribs are a slice of pork shoulder or at times this cut is a chunk of tenderloin on a stick. If ether of these are correct that's not what I'm serving.

What I'm serving is an actual rib from the back end of the rib section just below the loin. They have a pronounced sharp curve and are only about 4 or 5 inches long. the bones are very small and thin. The extra meat is on the very top and really sucks up the smoke creating a smoke ring that turns the meat a bright pink (ham like) color.

I don't think you could just grill these hot and fast but I could be wrong.

If I had a high dollar restaurant I'd serve these as an appetizer and charge $9.95 for three of them on a plate with your choice of two or three different sauces drizzled over them. They are like candy on a stick.
Jack

Unless it was only 1 cut from the thickest area of the tenderloin it would be to small and that would be pushing it. theyre an inch thick and it has to be the loin side, as while tender enough to handle quick broiling its not tenderloin tender. It looks like the bottom 3rd of a pork chop. They are also inexpensive. No more tha $1.89/lb.
britt

I got curious. I thought I was right but had some doubts aftre DRBBQ's post. The butcher says they are the rib end of the loin(no tender). They have them on special today for $1.69/lb My wife has even breaded and deep fried them

The Cuts Brittneal is talking about are not the same thing the Dr of BBQ & I are talking about. We're talking about a rack of Baby Back Ribs that has more meat on it than a traditional rack of Baby Back Ribs or the conventional rack of St Louis Style ribs.

quote:

Originally posted by brittneal

One of my local stores has their "country style ribs" They look like a loin chop that was cut down 2/3rds. Sometimes single rib or double rib. They are awesome. They grill up the same time as a chop and are juicy and tasty. Im sure they would be even better smoked but mighty fine off my tiny weber grill.
The only other place Ive seen them ws Thriftway(none in my part of the state but I shopped there exclusively in cinci. I remember the territory wars between them and Kroger but they couldnt hold a candle now if they still solde choice only. My Krogers are almost all select and I refuse to buy the meats there. I wonder if the pork is also a lower grade.
britt

Country style ribs are a boneless pork butt sliced up!

I love ribs and i smoke ribs (for home use only) can someone please explain, the differences in ribs. The #s. I understand the dog lingo, but the rib lingo-NOT. And what rib does people think are best?? I love ribs, I love to smoke things. (my brothers chipped in and bought me a smoker (inexpensive) because i do all the family bbq. But i want to know more of the ins and outs. Thanks

quote:

Originally posted by ShellysDawgHouse

I love ribs and i smoke ribs (for home use only) can someone please explain, the differences in ribs. The #s.

The supplier will sell ribs by the rack (slab). A 2.5 and down, or a 3 and down refers to the maximum weight per slab, ie 2 and 1/2 pounds per slab or less, or three pounds per slab or less.

quote:

Originally posted by davebugg

The supplier will sell ribs by the rack (slab). A 2.5 and down, or a 3 and down refers to the maximum weight per slab, ie 2 and 1/2 pounds per slab or less, or three pounds per slab or less.

Dave is correct.
Baby back ribs, sometimes called loin ribs or simply back ribs, are taken from the top of the rib cage between the spine and the spareribs, below the loin muscle. They have meat between the bones and are shorter but meatier than spareribs. The rack is shorter at one end, due to the natural tapering of a pig's rib cage. The shortest bones are typically only about 3" and the longest is usually about 5'', depending on the size of the hog. Whilst a pig has 15 ribs, a rack of baby back ribs contains a minimum of 8 ribs but can include up to 15 ribs depending on how it has been prepared by the distributer.

Baby back ribs also know as loin back ribs. The technical difference between baby back ribs and loin back ribs is blurred to the point of redundancy in modern usage.


Spare ribs

Spare ribs are taken from the belly side of the rib cage, below the section of back ribs and above the sternum (breast bone). Spareribs contain more bone than meat and also quite a bit of fat which can make the ribs more tender than back ribs. St. Louis Style spareribs are spareribs where the sternum bone or breast bone, cartilage and rib tips have been removed.

All the numbers refer to the average weight in pounds per slab.

Full Spare Rib, prior to trimming, contains brisket bone, skirt meat, false lean and hanging fat tissue.and can weigh as much as 4 pounds, per slab.

St Louis style ribs are available in 1.75, 2.00, 2.25, 2.50, 2.75 pound sizes.

Loin Back Ribs are available in 1.50, 1.75, 2.00 and 2.25-pound sizes.

And of course if a case said 2.25 and down it means they won't weigh more than 2.5 pounds per slab but may weigh slightly less than 2.5.
Jack

Excellent Description Jack!
You are highly schooled in the Science of Piggery and that's why you're the DOCTOR of BBQ!!!

Along with Jack's excellent descriptive text, here's a website that I had bookmarked which may be of help, too. http://www.amazingribs.com/tips_and_technique/rib_cuts.html

quote:

Originally posted by davebugg

Along with Jack's excellent descriptive text, here's a website that I had bookmarked which may be of help, too. http://www.amazingribs.com/tips_and_technique/rib_cuts.html

Excellent Site and Cudo's to you as well davebugg!

quote:

Originally posted by Foodbme
Excellent Site and Cudo's to you as well davebugg!

Thanks, Foodbme.