You know I have never really noticed them in most Bar-B-Que commercial
places. I know they are served at some fairs, i.e., the Galveston county
fair, and more an "in house" item between cooking teams. We serve ours to
our friends/family while waiting on our main entries. Just like wings, you
do not see a lot of competition cooking events in Texas for wings, pork,
whole hog, but still served.

Just a casual suggestion on how we cook and have seen said item served at
other competitions prior to events. Kroger, Safeway/Randall's, FoodArama,
Davis Food City, and Seller Brothers carry said product, hence assume there
is a small market for Pork Riblets. They tend to fall more in the lower
cut/quality as do most smoked meats in the south.

Although you are correct, you do not see pork riblets sold in most Bar-B-Que
houses, even in west Texas. You seem knowledgably on the products, any
suggestions to add on how to cook them or just making a general statement on
marketing?


"Sqwertz" > wrote in message
...
> On Sun, 11 Nov 2007 20:09:35 GMT,
> wrote:
>
> > In Texas they are slow smoked after a generic rub.
>
> I have never seen pork riblets served at any BBQ place in TX. No
> respectable place would dare try and sell riblets. I rarely see
> them in any of the stores, either.
>
> Must be a west Texas thang.
>
> -sw