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There may be a better answer to your question, but I think it may depend on where you live. I think a lot depends on the packing plant, and the meat you get may vary according to what plant it comes from. The best advice is probably to find a brand you like consistently and stick with it. I find spares to be pretty good, no matter the packer, but brisket flats are a whole other story. I don't cook many flats anymore, so I guess it's not a big deal. FWIW, Excel and Seaboard farms spareribs seem to be pretty consistent in my area.

YMMV,
Matt
Matt spot on. Try some different brands and stick with that one.

Problem is that now that summer is here, the hogs don't feed as long and get as big and they butcher quicker so you'll find that ribs start going down in quality.

Oh and check to see if they are injected with solution or tumbled. Read the label closely.

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