Loin vs Spares $$$

In many of our markets, Sam's offers a slightly trimmed spare,which many of us like the heaviest three pk.

The trimmings then can be smoked along as cook's treat,or added to beans, etc.Some bag and freeze ,until they have a batch.

Many like spares as having a better flavor,as the fat renders,and a meatier rib.

Yes,loinbacks are easier to prep,as well as less trimming.

Since they are somewhat different "animals",many don't think of them as one price against the other in their decision to cook.

Just a thought.

Those trimming make some great rib tips.

When Sam's have sales on the LBs, I buy a case of them. There is only 6 packs in a case and they offer a nice discount at times. I will tell the meat cutter to PLEASE put in the larger packs.

Last fall I was getting them for 2.47/ lb by the case. Times have changed, when I went two weeks ago they were 2.99/ lb.

They are pretty tasty if you use a KISS approach.

It's a valid argument IF you're throwing away all that you trim off.

Keep it and make sausage, or make rib tips.

My problem with BB prices (high for no reason but greed) is that you get little meat to bone ratio.

A true test would be to cut all the meat off of both of them and see how much waste you have in bones.

If I can get true loin backs (over 3 lbs) I'll cook 'em otherwise no use for small BB for me, just too small and too little meat.

Russ

I agree. I like the loinbacks cause of the consistency and the additional meat.