How do you get beef from a pig? [Archive]

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PapaBear

07-19-2006, 05:18 PM

I normally cook ribs at home, and rarely get them at a restaurant. It's always pork ribs. I really don't care much for beef ribs. Anyway...I got a slab of ribs from Red Hot & Blue tonight. Nowhere on the menu does it say anything about beef or pork. Considering the menu was covered with pictures of pigs, I assumed it was pork. It was beef. I paid 20 bucks for ribs, and they sucked!To those of you who do eat ribs at restaurants, are they usually beef or pork, or do they give you a choice?

Bossanova

07-19-2006, 05:22 PM

They usually dont give a choice, but in Jersey they are usually pork.  Pork is so much better

PapaBear

07-19-2006, 05:23 PM

I think I sue for mental anguish. Think 50 grand is too much to ask for, considering the lawyer will get a huge chunk?

Bossanova

07-19-2006, 05:26 PM

Maybe a little more than that Papa Bear.  God talk about getting their own identity than I quote O&A.  Goa do I stink

Reephdweller

07-19-2006, 05:48 PM

PapaBear wrote: I think I sue for mental anguish. Think 50 grand is too much to ask for, considering the lawyer will get a huge chunk? [insert drama here] Please dont talk about lawsuits on this board.

Jujubees2

07-21-2006, 08:19 AM

[JULES] Pigs are filthy animals. I don't eat filthy animals. [VINCENT] But bacon tastes good, pork chops taste good... [JULES] Hey, sewer rat may taste like pumpkin pie, But I'd never know 'cause I wouldn't eat the filthy motherfuckers. Pigs sleep and root in shit, that's a filthy animal. I don't eat nothin' that ain't got sense enough to disregard its own feces. [VINCENT] How about a dog? A dog eats its own feces [JULES] I don't eat dog either [VINCENT] Yeah, but do you consider a dog to be a filthy animal? [JULES] I wouldn't go so far as to call a dog filthy, but it's definately dirty. But, dogs got personality, personality goes a long way. [VINCENT] So by that rationale, if a pig had a better personality, he would cease to be a filty animal. Is that true? [JULES] We' have to be talkin' 'bout one charmin' motherfuckin' pig. I mean he'd have to be ten times more charmin' than that Arnold on Green Acres, you know what I'm sayin'? <img height="194" src="http://web.jet.es/unepelde/imgs/pf_sam.gif" width="150" border="0" />

EliSnow

07-21-2006, 08:33 AM

Homer: Are you saying you're never going to eat any animal again? What about bacon? Lisa: No. Homer: Ham? Lisa: No. Homer: Pork chops? Lisa: Dad, those all come from the same animal. Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal.

PhishHead

07-21-2006, 08:35 AM

Beef ribs?? I have never even heard of them and I get Ribs almost at every restaurant i go to if on the menu.  Pork is the only way to go.

Justice4all

07-21-2006, 09:29 AM

I may not know how to get beef from a pig, but I DO know pigs can get muslims to disappear! Does that help?

walking joint

07-21-2006, 09:32 AM

EliSnow wrote: Homer: Are you saying you're never going to eat any animal again? What about bacon? Lisa: No. Homer: Ham? Lisa: No. Homer: Pork chops? Lisa: Dad, those all come from the same animal. Homer: Heh heh heh. Ooh, yeah, right, Lisa. A wonderful, magical animal. i think this is my favorite episode of the Simpsons and this is probably the reason why.

Don Stugots

07-21-2006, 01:28 PM

how do you get beef from a pig?  you tickle his nuts.

ChimneyFish

07-21-2006, 01:39 PM

Reefdweller wrote: PapaBear wrote: I think I sue for mental anguish. Think 50 grand is too much to ask for, considering the lawyer will get a huge chunk? [insert drama here] Please dont talk about lawsuits on this board. Well, since he's obviously not here to do it, I guess I'll take care of it.<img src="http://i28.photobucket.com/albums/c217/luxa1/RZ0106_z_edited.jpg" border="0" />And I'll follow it with a "Oh no you didn't!!!!"<img src="http://i28.photobucket.com/albums/c217/luxa1/bruce_lee.jpg" border="0" />

mdr55

07-21-2006, 02:10 PM

You should have saved this question for the "Ask Drunken Moe" thread. If anyone knows. he would know.      Beefporkducken?.........Maybe it might catch on.

narc

07-21-2006, 03:28 PM

I'm not a huge pork guy. But I love ribs, and I've mostly only eaten pig ribs through the course of my life. 
That being said, beef ribs sounds delicious.

Ogre

07-21-2006, 04:08 PM

Some places do serve beef short ribs, but most everybody serves pork ribs.  For one they are alot less expensive.  I buy alot of large pork IBP spareribs from Costco, they have the best price. $1.80 lb for a case. 50#.  The butcher is usually about $3 per #.  Those are a large spare rib known most commonly as a St Louis Cut.  That is the bone plus the rib cartilage with the rib flap intact.  Some people call this the gristle but there is alot of good and flavorful meat to be had in there.  The most common thing that BBQ joints do is trim that portion leaving only the hard bone and meat in between.  When they do that to a say 3.5# slab what is left to smoke looks alot like baby back ribs.  Baby back ribs are from a much smaller pig and a choicer cut of rib.  Babyback ribs can start at $3 a lb and up raw.  I just sampled some of the ribs that Papa Bear spoke of and was not overly impressed.  I think it was because of the lack of fat that was in the cut of rib, they tasted different.  Fat is what makes the whole smoked/roasted pork thing work.  It is the flavor and the glue that holds the muscle fibers together.  If you have ever had a piece of well done lean beef, you might have felt it was stringy and tough.  That really does not happen with pork, except in the case of overcooked "lean" ribs.  You can make your own kick ass ribs at home.rub: 1/4 cup paprika,  1/4 cup kosher salt, 1/4 cup dark brown sugar (packed) 3 tbl grnd black pepper, 1 tbl of garlic powder, 1 tbl drien onion flakes (crushed fine) 1 tsp cayenne pepper 1 tsp chili powder 1/2 teaspoon of celery seedmeat: racks of lg pork spare ribs 5 and down (5lbs and lower in regular people talk)  3.5 and downs are a little more expensive.fire: indirect heat 215-225 degrees and hardwood.  If you live in an area where there are orchards being ripped up to make room for McMansions, see if they have any wood from trees that have been removed. (Homer Moment) Apples and Pork mmmmmmm...  If you like pecans or walnuts a nice trick is to mix the shells in with your wood coals for extra flavor.  (Homer Moment) Pecans and Bacon grease mmmmmmm...  If all else fails Jack Daniels makes a very good wood pellet product that is from thier old oak barrels.  that can be found at hardware stores or anywhere they sell pellet stoves.rub the ribs and let sit for no more than 2 hours. The kosher salt can dry meats if the rub is on too long.  Cut the rib along the bone,  into manageable sections (the larger the better)  put on indirect heat smoker.  weber makes an afforable model but a fire pit with the wood in a smoker box will work fine too.  just make sure the racks are not directly over the coals.  I have seen some pretty creative setups using old refrigerators too.So you are in a smoke chamber with the ribs for 3 hours or so.  you want to avoid burning the bottom so the fire should not go over 225 degrees max.  After a good 3 hrs of smoke pull the ribs and put them "to bed" place them in a pan and tightly wrap w/ foil or triple wrap them in foil.  Back on the fire for another 90 min to 2 hrs.  Ribs should cook to an internal temp of 190 degrees (falling off the bone)pull them and let them cool somewhat 20 mins or so before cutting.  The longer you can wait the better, they kinda fall apart when handled too hot.  the best way is just eat the whole slab when 30 mins cool and say the hell with cutting it up. This is a memphis or dry rib.  I do that this way because people have an options of sauces to top them with.I do love to BBQ.<img height="299" src="http://ogresville.com/mediac/400_0/media/HPIM0546.jpg" width="400" border="0" />

This message was edited by Ogre on 7-21-06 @ 8:58 PM

PapaBear

07-21-2006, 08:50 PM

I just sampled some of the ribs that Papa Bear spoke of and was not overly impressed.You're kinder than I. I thought they sucked ass. You're right about the lack of fat. One of the best things about ribs is, you're loving what you're eating, then out of the blue you get a bite that has a meat/fat ratio that is like meat pudding. It's absolutely unbelievable, and you think you've died and gone to Heaven.Ogre, If your business starts growing, look into Winchester for a location. We're growing like crazy, and Red Hot and Blue would be one of your only competetors for BBQ. We're about to get a Five Guys here. I can't wait.

Ogre

07-22-2006, 04:47 AM

PapaBear wrote:  I just sampled some of the ribs that Papa Bear spoke of and was not overly impressed.  You're kinder than I. I thought they sucked ass. You're right about the lack of fat. One of the best things about ribs is, you're loving what you're eating, then out of the blue you get a bite that has a meat/fat ratio that is like meat pudding. It's absolutely unbelievable, and you think you've died and gone to Heaven.Ogre, If your business starts growing, look into Winchester for a location. We're growing like crazy, and Red Hot and Blue would be one of your only competetors for BBQ. We're about to get a Five Guys here. I can't wait.Yeah PB I try not to run down anybody else's efforts that's in the BBQ biz, I just work to be better.  Believe me if they were not the competetion, my public assesment would be in line with yours.  And yes Winchester is on fire.  It has been a while since I have been out there, but I hear it has exploded with growth.  My earlier smoking with applewood comment was meant for you guys out there.  I bet there is seasoned apple for smoking aplenty to be had.  Just look at where the construction is/was and I bet you will find some.  It is awesome.

TooCute

07-22-2006, 08:36 AM

I like to make my dry rub with a combo of ground ancho and chipotle chilis -
mmmm... smoky... and it's really easy to do ribs at home, too; just wrap
them all up in foil after you've rubbed them and let them sit a couple of
hours, and then put in some liquid (wine and honey mixed - microwave to
get the honey to mix in - is good; add some liquor like JD and some garlic if
you like, too!) and do them in the oven low low low (225) for a few hours;
when they're falling apart tender, take them out, drain off the liquid (boil it
down to use as a sauce if you want, or use your favorite bbq sauce), and
toss the ribs either on the grill or under a broiler just to crisp them up &
carmelize them a bit. Yum!

FUNKMAN

07-22-2006, 08:42 AM

don't remember ever buying a rack of ribs, i think it's because it's a little messy eating them and i believe i can be what you call a "convenience eater"... no whole lobster, crabs, peel and eat shrimp, ribs, saucy wings, etc  i don't want to work at dinner or wipe my hands and face after every bitei will have spareribs from the local asian joint... hopefully they are either pork or beef

FezPaul

07-22-2006, 08:45 AM

FUNKMAN wrote:  i will have spareribs from the local asian joint... hopefully they are either pork or beefhttp://i49.photobucket.com/albums/f281/FezPaul/burmilla2.jpg

FUNKMAN

07-22-2006, 08:48 AM

FezPaul wrote: FUNKMAN wrote:  i will have spareribs from the local asian joint... hopefully they are either pork or beef<img src="http://i49.photobucket.com/albums/f281/FezPaul/burmilla2.jpg" border="0" /> PHEW!  i thought there might have been a spelling problem...

FreshJ

07-22-2006, 09:55 AM

I went out with a friend who ordered the Prime Rib.  When it came  he was like what is this?  Oh that is the Prime Rib Steak.....Oh, he said.  I thought that Prime rib was the Best Ribs you can get.

ChimneyFish

07-22-2006, 11:30 AM

How do you get beef from a pig????Call his mother a cunt.