Buying Spare or BB Ribs

BJ's Club usually has some pretty nice babybacks and spares. Found some very meaty St Louis ribs at Super Target in Dallas 2 weeks ago during a comp.

First thing, use your eyes.

Look for the fat, look for the shiners. I buy mine at Sam's, but I may go through 2 or 3 cases. Just get to know the meat manager. When I have 2 or 3 contests, I'll buy them by the case from Food Service (I have a company and a specific brand in mind when I do).

They buy theirs from Food Service companies, by the case. Ask them where they get theirs. If it's some place you like, complement them and ask them. I can't help you knowing where to get them in your area (you didn't say).

I buy everything first with my eyes. I look at the package, look at the fat, look at the thickness (hard to do in a 3 pack, but try). Just because it's there, don't buy it. Ask.

BB's. Forget it. If they're not packed one to a pack where I can see all of it, I don't buy them.

Like the experienced cooks above say.
Many comp cooks use Sam's Club,and try to get the IBP s.They are available to the traveling cook,warranty your purchase,always have inventory.There are usually cases out in three packs.Yes,we pick thru them at home and take the best with us to trim out.

If they are heavy/fatty you can always trim them some and let the cooker render the other.

Like Smokin',many top teams form relationships with suppliers and order specifics.

Restaurants may trim out their own loins into loinbacks,and use the loin for other uses.

They may hire a local meatcutter to come in at night and trim to their specs,and sell a bunch in 1/3,or 1/2 racks from the slabs that don't measure up.

Like Smokin' says,loinback teams may buy 18 slabs to get the slabs they present.

Seems like Smithfield is buying up all the pork brands,and then converting the product over to Smithfield standards.

Hope this helps a little.

The pork ribs here in New Jersey are pretty bad. The ribs at the local BJ's are the crovac, 3 to a pack, and not of great quality. Part of the problem may be that New jersey is not exactly the BBQ capital of America. I wouldn't be surprised if the good stuff doesn't come here.

SmokinOkie,
What do you mean by Food Service companies? Are you referring to the company US Foodservice or meat wholesalers in general?

Thanks

Food service companies,ie Sysco, or others sell directly to the finer restaurants. This should be the reason the restaurants provide a quality meal. They get the 1st choice of the finer meats this way.

It would make sense that if a person got good eats from a local chain and was able to get their providers name,IF that provider will sell directly to you. You should get good meat.

Thats a big IF.

Yup, that's them.

Almost all of them have a "will call" window where you can buy by the case.

Find the place that has ribs you love, make up some story about how good they are but you live far away or something and ask them where they get theirs.

Sysco and many others have a Will Call and you can ussually call them in your area and ask for their Company Rep who handles Cookoff Teams to get in with them. I've called some suppliers and been able to buy on a cash ticket also.

I wished Sysco would do that here. They are the only ones I can get my prime packers from in this area. But they want a ticket minimum of $500 before they will sell to you here. Even on a will call basis.