If you're a barbecue enthusiast, you're probably familiar with the Texas Trinity combo plate that includes beef, ribs, and sausage. While beef brisket often steals the spotlight, it's time to shed some light on the deliciousness of pork ribs. In fact, many would argue that pork ribs are even more flavorful than their beef counterparts. They are also more forgiving when it comes to cooking them in a smoker. So let's dive into the world of pork ribs and explore the different cuts and flavors they offer.
The Rich History of Pork Ribs
Believe it or not, Texas barbecue wasn't always synonymous with beef. Early twentieth-century ads in the Marion County Courier from April 21, 1939, showcased meat markets selling barbecued pork at pig stands. These ads urged readers to try their already “famous” barbecue ribs. While it's hard to know the exact variety of ribs they were serving back then, it's safe to say that pork ribs have a long-standing tradition in Texas.
Exploring the Different Cuts
When you order pork ribs today, you'll find that the specific cut can vary significantly depending on the region. In Memphis, for example, you can expect to find baby back ribs. Contrary to what you might think, baby back ribs are not sourced from baby pigs. They are actually cut from the upper portion of the full rib bone closer to the spine. These ribs are known as “back ribs” in the meat industry. In Texas, however, you'll typically find pork spare ribs as the go-to choice for barbecue enthusiasts.
The Rise of Baby Back Ribs in Texas
While pork spare ribs still dominate the Texas barbecue scene, baby back ribs are gaining popularity. These meatier ribs are easier to keep moist during the long, slow smoking process. Additionally, there's less chance of purchasing shiners, where the meat that should cover the bone is cut too close, leaving the bone exposed. Retailers find it more profitable to sell meatier back ribs, as they are attached to the pork loin. In comparison, boneless pork loin is cheaper. However, if you have some knife skills, you can save money by purchasing a full bone-in loin and separating the two cuts yourself.
The Appeal of Baby Back Ribs
Baby back ribs have become a favorite among barbecue newbies and tourists who may be unfamiliar with the larger spare ribs. Barbecue joints have also found them to be more profitable, as they can sell them in larger quantities. However, seasoned barbecue lovers argue that spare ribs offer a unique flavor and experience that shouldn't be missed. It's all a matter of personal preference.
The Debate Over Removing the Membrane
When preparing pork ribs, there's an ongoing debate about whether to remove the membrane on the back of the rib rack. This membrane, called the peritoneum or pleura, can be peeled off. Some argue that removing it allows for better smoke penetration and a more tender result. Others believe that leaving it intact helps retain moisture. Ultimately, it comes down to personal preference and cooking style.
Spare Ribs: The Texas Favorite
While baby back ribs are gaining traction, spare ribs remain the go-to choice for most Texans. These ribs are cut from the longer straight portion of the rib cage below the baby backs. However, it's worth noting that very few barbecue joints leave the full rack intact for smoking. Typically, the portion of the sternum where the rib cage meets on the underside of the hog is cut off and either discarded or smoked separately and sold as “regulars.” When ordering regulars in Houston-area joints, you'll likely receive this cut.
The Rise of St. Louis Ribs
Another popular way to trim a rack of spare ribs is to remove the curved bottom edge, creating St. Louis ribs. This trimming process squares up the rack and results in flat bones instead of the signature curved baby back shape. The trimmed edge is either discarded or smoked separately as rib ends or tips. While rib tips are a hit in Chicago, they are not commonly found in Texas barbecue joints. However, some establishments, like Fargo's in Bryan, serve them as a special dish.
Understanding Different Rib Sizes
Spare rib racks come in various sizes. The most common and manageable size is the three-and-a-half-and-down rack, meaning the entire rack weighs three-and-a-half pounds or less. Some barbecue joints, like Fargo's in Bryan and Virgie's in Houston, order huge racks and serve very large ribs. On the other hand, joints like Franklin Barbecue or Micklethwait Craft Meats in Austin offer smaller-sized ribs.
Lesser-Known Rib Options
While spare ribs and baby back ribs are the stars of the show, there are a couple of other rib options worth mentioning. Country-style ribs, cut from the front end of the rib rack with the loin still attached, are a less common find at Texas barbecue joints. Riblets, often found at chain restaurants like Applebee's, come from the last couple of bones at the back end of a spare rib rack or from the finger bones coming out from the spine. They are not as highly regarded as spare ribs but still offer a tasty experience.
Conclusion
When it comes to pork ribs, there's no shortage of variety and flavor. Whether you prefer baby back ribs or spare ribs, each cut offers a unique taste and texture. Texas barbecue may be famous for its beef brisket, but pork ribs have a special place in our hearts (and stomachs). So fire up your smoker, grab your favorite barbecue sauce, and get ready to indulge in some mouthwatering pork ribs!
Keys to take away:
- Pork ribs are often more forgiving and flavorful than beef brisket.
- Baby back ribs are gaining popularity, but spare ribs remain the Texas favorite.
- The choice of rib cut can vary by region, so explore different options.
- Removing the membrane on the back of the rib rack is a matter of personal preference.
- Spare ribs come in various sizes, offering options for different appetites.
- Lesser-known rib options include country-style ribs and riblets.
- Get ready to experience the mouthwatering flavors of pork ribs!
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