In Okie City on Tue my BF bought this cut of pork called a sparerib brisket from Buy For Less. He thought it would be tender, and cook like baby back ribs, NO, it was tough and we are boiling it into whatever we can get. It was a good price, but we probably could have gotten baby backs at a good price too.
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Anyone ever hear of pork sparerib brisket cut of meat?
- Thread starter kendall
- Start date
Kendall, I'm not sure, but I think that is the piece along the top of a rack of ribs that is
cut off to make the ribs St. Louis Style. I've noticed that piece is always a little tougher than the ribs and I think it has a grain that runs lengthwise, doesn't it? If you end up with them again, I'd do them low and slow in the oven. I'm off to see if I can find a picture on line to post for you.
cut off to make the ribs St. Louis Style. I've noticed that piece is always a little tougher than the ribs and I think it has a grain that runs lengthwise, doesn't it? If you end up with them again, I'd do them low and slow in the oven. I'm off to see if I can find a picture on line to post for you.
That was easy, check out fig. 3 for a pic of the brisket next to the ribs.
http://www.bbq-book.com/news2006/html/october_2006.html
http://www.bbq-book.com/news2006/html/october_2006.html