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Old 07-24-2008, 08:54 AM   #1
Rag
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Spare ribs

The ribs I have bought over the last couple of months have really sucked (in one buy it was a case). They all have 4 to 5 shiners. When finished cooking the edge cut is little thicker than a slice of bread.
Yesterday, while in a super market (I always check out the meat counter) I saw some vacuum packed Swift brand ribs WITH MEAT ON THEM. There was actually a layer of meat over the bones. I got gitty and pinched the butt on the lady next to me. That didn't work out well.
But now I know WHO has decent ribs to sell.
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Old 07-24-2008, 08:58 AM   #2
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The spares I purchased at Sam's the other day were missing the "sternum" bone.

It wasn't unitl the next day that I realized what was causing so much confusion for me when I went to cut the in to St. Louis style.
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Old 07-24-2008, 09:03 AM   #3
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I gave up buying spares a while ago. Couldnt find any that were decent so I switched to backs.
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Old 07-24-2008, 11:00 AM   #4
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here as well, the last pack I had were pretty meaty
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Old 07-24-2008, 12:05 PM   #5
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I get the IBP brand from BJ's and haven't had a problem with spares, LB's are a different story.
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Old 07-24-2008, 02:48 PM   #6
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Quote:
Originally Posted by Cliff H.
The spares I purchased at Sam's the other day were missing the "sternum" bone.

It wasn't unitl the next day that I realized what was causing so much confusion for me when I went to cut the in to St. Louis style.
Cliff,

The spares at our Sam's also have the sternum bone removed.
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Old 07-24-2008, 05:28 PM   #7
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Hey WD-

Some BJ's in the baltimore area carry Prairie Fresh (2 in a pack) while others started carrying smithfield (3 in a pack) just recently. No way to know unless you call or check them out.
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Old 07-24-2008, 07:22 PM   #8
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I'm sold on the Swift brand. Always had good luck with them.
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Old 07-25-2008, 09:37 AM   #9
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[quote=Bruce B]
Quote:
Originally Posted by "Cliff H.":2o482deq
The spares I purchased at Sam's the other day were missing the "sternum" bone.

It wasn't unitl the next day that I realized what was causing so much confusion for me when I went to cut the in to St. Louis style.
Cliff,

The spares at our Sam's also have the sternum bone removed.[/quote:2o482deq]

It is called the "chine" bone. the ribs i buy usually look like crown roasts!!! If anything, there is always TOO MUCH meat on them!! I buy at Sams, but they have IBP and Swift, and Smithfield at any given time. Most times the chine is off. I switched to loin backs like Dallas. Easier to trim/.clean. Most folks like them better too.
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