What's your favorite rib type?

[shag766]

ah yes, the ubiquitous t-bone. while high on the MeatMan's list, you cant beat a bone-in ribeye for flavor and texture.

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as for piggy...st lou's all the way. baby backs are are great, dont get me wrong; but the st louis just has a meatier consistency and holds flavor and smoke better IMHO.

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-i concur with what he said

 

[MarPar]

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-i concur with what he said

thanks Rick, I knew I could count on my fellow Meat Man!

 

[cr8crshr]

Vs the 3 2 1 method??


For me, 6 hours is way too long. I prefer to eat the meat off the rib, not pull the bone out of the rack.

Dang it...I always get ahead of myself. It should have read the 3 2 1 as you pointed out. Oh...And I use real Apple Juice for the 2. Not that concentrated stuff...cr8crshr/Tuck

 

[texas69bee]

what is the 1 2 3 process???

 

[coronet340]

Dry rub and a light season for the sauced ribs.
Beer can chicken for tonight.
Spatchcock chicken for some chicken noodle later this week.

 

[shag766]

thanks Rick, I knew I could count on my fellow Meat Man!

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-no problem mario, it is what it is, lol

 

[snakeoil24]

X2:headbang:

I think mario is going with .....

Pops I could enjoy a T bone and a few dewars and water, corn on cob, asparagus grilled on my barbecue even while its friggen cold outside!!!!!!!!!

 

[Richard Cranium]

My favorite type of rib is prime rib.

 

[MoparMitch]

In the end, I guess , I'll have to give it to to the one GOD gave to women. I love women !!

 

[Coyoteduster]

The one directly below a 38 DD can! :upside down:

 

[satman72]

In the end, I guess , I'll have to give it to to the one GOD gave to women. I love women !!

The only thing I've given to women, certainly isn't a rib.

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My favorite type of rib is prime rib.

Yup! Otherwise, if it's pork, I prefer the back ribs.

 

[72Fourspeed]

My favorite type of rib is prime rib.

3 fingers thick end cut ! Daughter makes Prime for T-day & Xmas. Like a good kid, she saves both ends for me, I get a doggie bag !
Some of you will riot, but after 6 years working in a slaughterhouse, I don't do rare. Medium, please !

 

[satman72]

did two racks of back ribs for dinner tonight. Jerk type seasoning put on dry cooked low & slow. Used cherry & linden for the smoke over sugar maple charcoal. 5 hrs later nice & tender with just a bit of bite.

 

[Pops1967GTX]

did two racks of back ribs for dinner tonight. Jerk type seasoning put on dry cooked low & slow. Used cherry & linden for the smoke over sugar maple charcoal. 5 hrs later nice & tender with just a bit of bite.

You got me beat....... Turkey sandwich.....

 

[MarPar]

3 fingers thick end cut ! Daughter makes Prime for T-day & Xmas. Like a good kid, she saves both ends for me, I get a doggie bag !
Some of you will riot, but after 6 years working in a slaughterhouse, I don't do rare. Medium, please !

Amen brother!

Went out last night for my buddies birthday, and we had steaks at Harry Caray's Steakhouse...I had a 20 oz, wet aged (3 months) bone-in ribeye,, medium. I gotta tell ya, I had a steak-gasm!

In the MeatMan's opinion, Harry Caray's has the best steak in Chicagoland. Bank on it.

 

[shag766]

2.5 to 3 months--perfect. my passed wife use to order medium rare, closer to rare the better, and my manager who is/was a butcher for 30yrs orders well done. it was fun listening to these 2 going at each other over their choices.
-up here, toronto, tom jones steak house, the tulip restaurant or ruth chris are pretty much places where you will not be disappointed.

 

[alsant]

Mar try chucks on 79th in Burbank great barbecue , has his own smoke house . Ribs are great , brisket , pulled pork, smoked Reuben , Mac and cheese side is awesome if you like that .

 

[Cranky]

I like it all....and whatever I can get on sale is what I buy but the local meat market doesn't mark down their stuff very often. Last time I bought some Ribeye L/O Cert Prem was 15.50 lb! Was pretty damn tho.....

 

[Dreadl0ck]

Here in pagan Sweden we don't have the tradition of eating ribs really - the ones we have are for Christmas and looks like this:



(Here seen with Swedish meatballs and Janson's temptation which is a potato gratin with herring)

However I'm trying to spread the word of ribs here and the most appreciated one I make is a southwest style kind of baby back rib...

 

[Pops1967GTX]