On Fri, 1 Mar 2019 19:26:33 -0500, jmcquown wrote:

> On 3/1/2019 6:45 PM, Sqwertz wrote:
>> On Fri, 1 Mar 2019 17:45:11 -0500, jmcquown wrote:
>>
>>> I did something unusual and picked up some ribs from Island BBQ Grill on
>>> my way home from work. This place hasn't been there very long (maybe 2
>>> years) but they had a sign out front: BBQ ribs for $20. It's been
>>> *ages* since I had sauced ribs from any BBQ joint and I've never tried
>>> this place but I figured what the heck; there are always cars there
>>> which is a good sign.
>>>
>>> I have some corn on the cob in the freezer so I'll have ribs and corn
>>> for dinner tonight. No eating utensils required (although I do have
>>> some corn cob holders). I'll need lots of napkins for the ribs!
>>>
>>> What's for dinner at your house?
>>
>> No five stars followed by "I can't wait to try/use it!". I read
>> three of those already today (one was based just on the smell).
>>
>> And by "ribs", I assume you mean pork? Here in TX that's beef by
>> default. But sometimes you still have ask "back ribs or short
>> ribs".
>>
>> -sw
>
> Yep, pork ribs. These are baby back ribs. I've still never bought beef
> short ribs. I saw some at Publix last week. I forget the price but it
> seemed exhorbitant. There was nothing to them. Three beef short ribs,
> mosty fat and bone from what I could see.

Short ribs rule here. They go for $22-$24 pound cooked. And they
average about 1-pound each. BBQ restaurant owners hate them (cost,
inconsistency, and space issues). But they have to provide them at
least for the first half of the sales day. They also have very
random fat distribution. Generally they have layers of fat like
pork belly but the thickness and number of layers in a four-rib rack
can make one rib 60-80% gobs of inedible fat (that you can't sell
for $24) and the one next to it only 30% fat perfectly incorporated
within the meat. Back ribs would be better in that regards, but
nowadays they use X-rays to identify where the bones are, then
robotic laser-guided saws to cut off every last spec of meat that
was previously humanly impossible.

> I do like beef ribs. Had them (dry rub) along with some pork ribs with
> sauce at The Rendezvous in Memphis in the 1980's; it was a company paid
> luncheon. I noticed on the menu they also served lamb ribs (dry rub)
> that sounded interesting. I sure as heck wouldn't want to try lamb ribs
> slathered in any kind of BBQ sauce.

Lamb ribs are very fatty as they also include the belly. When I'd
get them for $1/lb I'd make bacon out of them or cure and slowly
confit them Now they're $3/lb and most places don't bother even
trying to sell them anymore.

-sw