Hey All...
Looking to stock my fridge soon...need some advice on what size ribs to go with...Right now I'm looking at 2# and down spare ribs (Chicago Meat Authority)...
What are you guys using?
SmokinBuckeye
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2# and down is small for spareribs. Sounds like you're looking at baby back ribs, which I would highly recommend.
what's your market, target audience?
You need to stock what sells and what you make well.
If you're asking about 2# spare ribs, that tells me you might not know ribs well; so we'll help any way we can.
Each (spare/bb) has it's ups and it's down, maybe just get a case of each and cook them up and see what works for you (taste, flavor profile, time, etc)
You need to stock what sells and what you make well.
If you're asking about 2# spare ribs, that tells me you might not know ribs well; so we'll help any way we can.
Each (spare/bb) has it's ups and it's down, maybe just get a case of each and cook them up and see what works for you (taste, flavor profile, time, etc)
quote:Originally posted by SmokinBuckeye:
Hey All...
Looking to stock my fridge soon...need some advice on what size ribs to go with...Right now I'm looking at 2# and down spare ribs (Chicago Meat Authority)...
What are you guys using?
SmokinBuckeye
With my experience with Chicago Meat Authority their spares are trimmed down to St. Louis style. Maybe that's where the 2# and down is coming from.
Overall they are good ribs. Not overly meaty though.
Dabber
Buy bigger,with some fat,if they are trimmed down.
You can always quick trim excess fat.
You can always quick trim excess fat.
Smokin..when do you open..I live in Albany.Ohio...and the addr.of your bbq. rset.in Athens,OHIO .....BLUE BOY
Blue Boy...
April 30th at 11am sharp...
SmokinBuckeye
April 30th at 11am sharp...
SmokinBuckeye
Smokin what is the street and address....BLUE Boy