THE referrence for how to 'cue BB ribs! - BBQ Central

Go Back   BBQ Central > General > General Barbecue
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 12-14-2006, 10:19 AM   #1
Cooker


 
Join Date: Mar 2005
Posts: 205
THE referrence for how to 'cue BB ribs!

Great news! I found THE referrence for how to 'cue baby back ribs! All your selection/prep/technique questions answered.

Please see image below, and, you're welcome:

__________________

LowRent is offline   Reply With Quote
Old 12-14-2006, 10:38 AM   #2
Official BBQ Central Mark
 
Finney's Avatar


 
Join Date: Jan 2005
Location: Savannah, GA and Somewhere near Lexington, NC
Posts: 8,563
Man.... Now the secret is out.
__________________

__________________
Chris

"Of all the imaginary friends I've had, I don't think there was one that I didn't end up having to kill."

in seach of Umami
Finney is offline   Reply With Quote
Old 12-14-2006, 10:50 AM   #3
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: THE referrence for how to 'cue BB ribs!

Quote:
Originally Posted by LowRent
Great news! I found THE referrence for how to 'cue baby back ribs! All your selection/prep/technique questions answered.

Please see image below, and, you're welcome:

LOL!!

Now if anyone ever wanted to know how to identify "enhanced" ribs, there's three examples in this pic. #1 Guaranteed Tender and Juicy, #2- the Sodium content, #3 Ingredients - water sodium phosphate and salt.

I only did this because folks have asked how you know meat is enhanced.
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-14-2006, 10:54 AM   #4
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by Finney
Man.... Now the secret is out.
That's a fact, Finney, and now you and everyone else is going to have a lot tougher time winning 'cue contests. The Royal will never be the same again.
LowRent is offline   Reply With Quote
Old 12-14-2006, 10:56 AM   #5
Cooker


 
Join Date: Mar 2005
Posts: 205
Re: THE referrence for how to 'cue BB ribs!

Quote:
Originally Posted by Larry Wolfe
LOL!!

Now if anyone ever wanted to know how to identify "enhanced" ribs, there's three examples in this pic. #1 Guaranteed Tender and Juicy, #2- the Sodium content, #3 Ingredients - water sodium phosphate and salt.

I only did this because folks have asked how you know meat is enhanced.
I can do one better. Here's the tag from the front of the package. Notice it actually says enhanced near the top.

LowRent is offline   Reply With Quote
Old 12-14-2006, 11:18 AM   #6
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Re: THE referrence for how to 'cue BB ribs!

Quote:
Originally Posted by LowRent
Quote:
Originally Posted by Larry Wolfe
LOL!!

Now if anyone ever wanted to know how to identify "enhanced" ribs, there's three examples in this pic. #1 Guaranteed Tender and Juicy, #2- the Sodium content, #3 Ingredients - water sodium phosphate and salt.

I only did this because folks have asked how you know meat is enhanced.
I can do one better. Here's the tag from the front of the package. Notice it actually says enhanced near the top.

That's certainly a clue!!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-14-2006, 11:23 AM   #7
Cooker


 
Join Date: Mar 2005
Posts: 205
Re: Price!!!

Quote:
Originally Posted by Markbb
BB for 13$ damn thats expensive where did buy them at an Albertsons!!!
I got the special platinum edition from Tyson

Unfortunately, that's the Wal-Mart price. I have seen IBP cryos at Costco for $3.49/lb, but you have to buy 3 slabs. I'll be the only one eating these today. So, I just got the one slab. I know it's on the high side.
LowRent is offline   Reply With Quote
Old 12-14-2006, 11:35 AM   #8
Official BBQ Central Mark
 
Bruce B's Avatar


 
Join Date: Jan 2005
Location: Utica, MI
Posts: 6,758
Serving Size: 4 ounces
__________________
Bruce
Treasurer, Great Lakes BBQAssociation
www.glbbqa.com
Rubbed, Smoked, and Sauced Competition BBQ Team-
22 1/2" WSM, 2 18 1/2" WSM's, 22 1/2" Weber Kettle
Bruce B is offline   Reply With Quote
Old 12-14-2006, 11:36 AM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by kimmal
Actually, I was one of the ones that was asking how to tell if the ribs are enhanced. The obvious "enhanced with" will give it away, but thanks for pointing out the "water sodium phosphate and salt" in the ingredients.
I really didn't know what I was looking for (other than the obvious)

Allan
No problem Allan, glad it helped you out!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 12-14-2006, 11:40 AM   #10
Cooker


 
Join Date: Mar 2005
Posts: 205
Quote:
Originally Posted by Bruce B
Serving Size: 4 ounces
I saw that too. Gotta hope that fat content given is before it's cooked.
__________________

LowRent is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off








Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.