Indiana Kitchen ribs

Nope, never heard of them.

Like Smokin' says,sounds like a marketing gimmic.Need to ask meat dept-if they have an actual butcher.

Describe to us,and maybe we can guess?

quote:

Indiana Kitchen ribs

I goggled them, looks like a "branding" term, like Certified Angus. Looks like they have a full line of pork products.

http://www.inpac.com/default.aspx

I've seen them on occasion at the local grocery store. Haven't bought any though as I usually get ribs from my meat purveyor or BJ's. Next time I see them, I'll give them a good look.

my butcher got some pork butts from them. we'll see how they turn out on the fec

You can see a wild assortment of cuts and names to market a porkshoulder,as well.

I don't have any experience with "Indiana Kitchen" directly, but I do feel that the midwest has far superior pork than California. I frequent back home to Indiana and what I get there is soooo much better. I'm sure this is true in many other places as well, but if the product is coming from Midwest farms, I'll bet it is a decent product.

Like all of us out here,you just look them over,ask if they are injected,or prefrozen.

You don't mention where you are,or the name of the store group.

They seem to be major producers/buyers/marketers to all food service operators/wholesale/retail from the Indiana pork producers.

They are full line retail cut producers.
Like mentioned, Hoosier country has a large number of pork farms ,so sell a lot of good market hogs in the 225-250 lb range.

I'd try a three pack around 11-12 lbs,trim them out and go from there.

Seems like Smithfield has bought up about every brand in the country and cuts to Smithfield standards.

You could be lucky and find a brand that isn't.

They are good. My Restaurant Depot and even local Kroger sells their stuff. They are a local meat processing plant in Indiana.

Actually, now that I think of it, the ribs I smoked in this video were "Indiana Kitchen Ribs"

http://www.youtube.com/watch?v=UrAbQNtgcsU