Which kind of ribs?

[AKAOV1MAN]

OK, I am used to debating the merits of weapons, calibers, bullet weights, powder charges, plastics vs steel, barrel length, wood or composite stocks.

Now this has just plain gotten out of hand, to mention pork BBQ in the same paragraph as BEEF? Heresy, where is the Spainish Inquisition when we need them?

The only animal fit to BBQ is a PIG. Cows are for steaks, roasts, rumps and sometimes stew, even, maybe especially in Texas.

OK, EOR (end of rant).

 

[RightArm]

I said smoked, and Texas is not pig country.

 

[sheepdawg]

Fred Flintstone should have lived in Memphis.

 

[Fishslayer]

Either will do, but I prefer poke ribs...

 

[BaldEagle1313]

What you like as BBQ pretty much comes down to where you live. History Channel's "How the States Got Their Shapes" did an episode on it. Goes back to what was raised in the area back over a hundred years ago or more. In the South, it's pork. Texas, it's beef. Kansas City, either.

I spent childhood in San Fran/San Jose and from teenager on in the Seattle area. Not exactly what comes to mind when you think of BBQ, so what do I know. I'm in no way, shape or form any kind of handy in front of a grill. I'll eat either and enjoy it. I'm the consumer, not the manufacturer.

 

[wbraswell]

It seems to me that most of the folks who say BBQ in Texas is all about beef, probably haven't spent much time here. Believe me, we have no shortage of pigs in Texas, feral or domestic. In Texarkana, every BBQ joint around has pork ribs, sliced, pulled or chopped pork, as well as sausge and hot links. In fact, none of the places here even offer beef ribs, which I find sort of disappointing. It also bothers me that none of them have beer, onion rings, or are open on Sunday. I also like other BBQ styles, notably Memphis and Carolina, and I bet those people know a thing or two about brisket also. It's all good.

 

[BaldEagle1313]

It seems to me that most of the folks who say BBQ in Texas is all about beef, probably haven't spent much time here. Believe me, we have no shortage of pigs in Texas, feral or domestic. In Texarkana, every BBQ joint around has pork ribs, sliced, pulled or chopped pork, as well as sausge and hot links. In fact, none of the places here even offer beef ribs, which I find sort of disappointing. It also bothers me that none of them have beer, onion rings, or are open on Sunday. I also like other BBQ styles, notably Memphis and Carolina, and I bet those people know a thing or two about brisket also. It's all good.

I probably should have clarified it a little - the show said the further north or east in Texas you were the more likely to be either, like KC. Texarkana certainly fits that geographical description. West Texas was strictly beef.

"It's all good." Works for me.

 

[wbraswell]

I'd like to say something about this topic. We all know there are subjects that we don't discuss on this forum. I think we all love talking food, and cars and other such, here in the Lounge. Let's all keep it friendly and maybe a little tongue in cheek. I say this, because most you people know that some folks can get just as riled talking BBQ and chili, as they would about politics or religion. And to some, there ain't no difference!
That is all.

 

[Coldshooter]

There is only one way to settle this. A "Postal" cook off kind of like a postal shooting match. Do your best recipie then have a buddy mail in the description of how good they were. May not work but it will lead to some fine eating.

 

[RussC]

I was just in a barbeque place where I ordered the ribs and brisket.

The waiter asks me; "beef or pork ribs?"

"Are you kidding? The pork ribs of course!"

So which are better; beef or pork ribs? Given the option, I say pork ribs.

I have been told by several people my ribs are better than any restaurant.

I use baby back from Sam's Club.

My secret smother with Dave's original soak overnight in water hickory and smoke 225 degrees for 3 hours remove smother more sauce bbq for 5 min on high don't burn immediately wrap in foil say a prayer eat.

Left overs are even better if you like the smoke taste.

Send me a private message if anyone try it.

Note: My electric H2O smoker does not get hot enough in the winter.

Must have an H2O smoker
Russ

P.S. when you soak the hickory wood over night use 3 to 4 large chunks and a handful of small pieces. Spread out over electric heating element use water the wood soaked in for the smoker.

I also smoke turkey but use Orange juice in place of water in smoker and stuff with apples and oranges. Use meat thermometer. If you cant get up to 160 degrees toss in oven for 1 hour at 500 or when core tempt reaches 160.

 

[C Islander]

Not a rib fan. Too much work for too little meat. But for barbecue, pork is just better. I've had pork, beef, chicken and turkey. Pork's better all the way around. I think it's the fat in the meat. Makes it greasier/juicier.

I've never heard of chicken and turkey ribs!!

 

[C Islander]

As far as beef or pork ribs, I like them all!

 

[RussC]

What you don't want to do is mix your meats when smoking. I made the mistake of ribs on the bottom and chicken on the top rack and the chicken dripping ruined the rob flavor.

Russ

 

[Cerberus62]

Beef "short-ribs" are very good if they are lean and meaty AND if they are braised and then cooked in a crock pot all day with wine, boullion, rosemary and several other ingredients. They fall off the bone and are wonderful over rice!

If anyone wants the recipe, let me know!

medxam

Sounds like you just gave the recipe, though you could detail the "several other ingredients"

Do the same thing with oxtails, seared brown and cripsy first, then subjected to the treatment you give your short ribs. Amazing!

 

[Cyrano]

I've had both beef and pork; I prefer beef.

 

[ladyT]

Dont care as long as I dont have to cook or cleanup after I'm pretty flexable on the issue. Cant complain if they are free.