bar b q ribs

[rock n roll kid]

we ate a t weber grill resturant in indy . pricey but great food .we have eaten there before and i will go back. superb ribs. factually , everything we have eaten there was top drawer

applebee's have very good ribs also ....not quite weber but good.

noticed one thing . you can not buy the lean cut of rib they serve ! weber bills there rib as st. louis cut and they are a smaller rib and way less fattier rib than i can purchase as a baby back rib at any local market.
and keep in mind the baby back cut is suppose to be the leanest cut of all the ribs !
i went on line a while back and i believe the REAL lean ones , like the resturant ones might be available from chicago stockyards and maybe an other place or two but they are about 2 1/2 times supermarket price .
would like to try them just once but is is as cheap to go have them out as it is to buy and smoke or grill at home.
it simply honks me off that they really lean cut is not available at a reasonable price from a common source.
i would love to know who supplies weber and the others with there ribs cause there is no way i have been able to buy the like ones

[ASA335]

Any good butcher in a well stocked meat market should be able to cut these for you. They are esentially spare ribs with the rib tips cut off.

Google "St. Louis Cut Ribs", and you'll find many examples and explanations.

In Pursuit,

[fat tom]

There's some ribs in here somewhere.



f.t.

[rock n roll kid]

i am unsure if ANY butcher would be able to duplicate this type of cut when the other guys are starting out with a different type product from the start . but i will look into it .

also on the " resrtruant quality " ribs....... if you look at the bone when finished devouring the meat off , you will find that this a much smaller and flatter bone than i have purchased or seen anywhere for sale from a super market/ meat shop.

i am not ruling out the " potato rule " .... meaning the resturants get the first line and the biggest and best of the potatos .
it just might hold true for the some other things also

i will keep digging and trying to duplicate the ones i have been served because i much prefer those over what i have obtained to cook at home to this point

rock
'

[PLINKING.40]

I just do my own, and I really Tick off the neiboors when they are doing yard work

[HAWKEYE10]

Originally Posted by PLINKING.40

I just do my own, and I really Tick off the neiboors when they are doing yard work

Man that looks good. Don

[DeathGrip]

Hello good neighbor.
Would you like a cold one?

[ditrina]

I just do my own, and I really Tick off the neiboors when they are doing yard work
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I'll see your ribs and raise you two pork butts..
Now you got me thinkin' Hickory Smoke this weekend

[PLINKING.40]

Now that's what I'm talking About..! the most I have done was 7 full racks of baby back ribs for the Bosses 4th of July ShinDig..My smoker was Packed,took 9hrs from Prep to finish..they don't have the "Slow & Low" way of thinking..Ive done Porkbutts,Tri-tips,Turkeys, Beef ribs, Spareribs & even Rum Smoked Salmon with alder wood,if I couldn't Grill or Bbq, or Slow Smoke somthing..You might as well just pull the Plug on Me...Got To Do It.!!!

[DavidA]

Now I am hungry. You might try ALLEN BROTHERS MEATS online or go online and order their catalogue. They have "PRIME" grade of meats. It seems that only restaurants can get "PRIME" grade. It is a little bit expensive but for a "once in a while" type thing it is well worth the higher prices.

[rock n roll kid]

david ...

i also know that chicago stockyards carry the real high end stuff. i will check them all out and like you said for a once in a while feast it may be worth it.

i have a great smoker and my ventures with it look pretty much like the pics posted here . only trouble is that the ones i spoke of at weber resturants and like places have me spoiled .
once i ate the leaner variety served i was spoiled
the store bought ones are simply not the same ones . one can smoke a great product at home using them but i would like to try the upgrade at least once.