Guide to Pork Cuts: Ribs
There aren’t a lot of foods that evoke a mood quite like pork ribs. After all, with a delicious rack of Memphis-style hickory smoked ribs in your hands you can close your eyes, smell the food in your hands and feel yourself in Tennessee.
So yes, ribs are completely fantastic, but what are the different types of ribs and where do they come from? There are three main cuts of pork ribs:
· Pork Back Ribs also known as baby back ribs are taken from the top of the rib cage. They are usually meatier than spare ribs but not quite as meaty as country-style ribs.
· Pork Country-Style Ribs (a.k.a. pork blade end ribs) are the meatiest and fattiest of pork ribs. They are taken from the blade end closer to the shoulder. They are usually boneless and as such some people do not consider them real ribs. We’ll let you judge for yourself.
· Pork Spare ribs are the least meaty of pork ribs, but popular for the tender-chewy texture.
All of the cuts have their fans, so we’ll leave it up to you to pick your favorite and try it with one of our many rib recipes. We’re eyeing this recipe for Wild West Ribs right now…