Why are ribs so expensive?? **Poll on what you prefer**

[eplebnista]

Originally posted by: mrrman
love them both

:thumbsup:

 

[ultimatebob]

I love ribs, but I love steak even more

Can I get some fried chicken and mac and cheese with that?

 

[lokiju]

A nice tender juicy filet mignon beats any ribs out there IMO.

 

[MagnusTheBrewer]

Chicken wings - the parts that once upon a time were simply discarded - $2.39 a pound, last time I looked, about a week ago. It takes a lot of chickens to make an order of a dozen wings. (well, 3 actually)

Those must be 3-mile island chickens.

 

[Howard]

Originally posted by: CorCentral
Most of you state "LONG" cook times for ribs. I thought the majority of people liked raw meat? You demand your steaks to be pink! Why not medium ribs?

When I'm out at a restaurant, I place my order like this everytime for a steak--
EXTRA EXTRA EXTRA well done, Not burned!!, just thoroughly cooked/no pink. I will wait 2 hours while I drink my beer...... no problem/don't rush it!

You ask how many times I've sent steak back? ALOT! Well I always tip the cook real well if it's good and will never accept a free steak unless it's my birthday I will accept a free bartab if the steak was crap!

What are you getting at? For one, pork is a lot dirtier, biologically-speaking, than beef.

Second, the shape and makeup of the meats are not similar, so even if you wanted to, you couldn't cook them by the same process - beef is complemented by searing while pork needs to gelatinize in order to become tender.

 

[MagnusTheBrewer]

Originally posted by: Howard

Originally posted by: CorCentral
Most of you state "LONG" cook times for ribs. I thought the majority of people liked raw meat? You demand your steaks to be pink! Why not medium ribs?

When I'm out at a restaurant, I place my order like this everytime for a steak--
EXTRA EXTRA EXTRA well done, Not burned!!, just thoroughly cooked/no pink. I will wait 2 hours while I drink my beer...... no problem/don't rush it!

You ask how many times I've sent steak back? ALOT! Well I always tip the cook real well if it's good and will never accept a free steak unless it's my birthday I will accept a free bartab if the steak was crap!

What are you getting at? For one, pork is a lot dirtier, biologically-speaking, than beef.

Second, the shape and makeup of the meats are not similar, so even if you wanted to, you couldn't cook them by the same process - beef is complemented by searing while pork needs to gelatinize in order to become tender.

Say what? Where did you get that idea?
What exactly is 'gelatinizing' pork?

 

[bunnyfubbles]

Originally posted by: MagnusTheBrewer

Chicken wings - the parts that once upon a time were simply discarded - $2.39 a pound, last time I looked, about a week ago. It takes a lot of chickens to make an order of a dozen wings. (well, 3 actually)

Those must be 3-mile island chickens.

they throw in the legs as well 4 limbs per chicken

 

[MagnusTheBrewer]

Originally posted by: bunnyfubbles

Originally posted by: MagnusTheBrewer

Chicken wings - the parts that once upon a time were simply discarded - $2.39 a pound, last time I looked, about a week ago. It takes a lot of chickens to make an order of a dozen wings. (well, 3 actually)

Those must be 3-mile island chickens.

they throw in the legs as well 4 limbs per chicken

Where is this mythic land where chicken wings include chicken legs? I think I want to move there.

 

[DrPizza]

Originally posted by: MagnusTheBrewer

Chicken wings - the parts that once upon a time were simply discarded - $2.39 a pound, last time I looked, about a week ago. It takes a lot of chickens to make an order of a dozen wings. (well, 3 actually)

Those must be 3-mile island chickens.

You've never ordered wings before? They're actually wing sections - the 1st and 2nd sections. A chicken has 2 wings, times 2 sections - 4 wing sections. 3 chickens times 4 wing sections = a dozen wing sections which is what you'll be served if you ever order wings.

 

[Howard]

Originally posted by: MagnusTheBrewer

Originally posted by: Howard

Originally posted by: CorCentral
Most of you state "LONG" cook times for ribs. I thought the majority of people liked raw meat? You demand your steaks to be pink! Why not medium ribs?

When I'm out at a restaurant, I place my order like this everytime for a steak--
EXTRA EXTRA EXTRA well done, Not burned!!, just thoroughly cooked/no pink. I will wait 2 hours while I drink my beer...... no problem/don't rush it!

You ask how many times I've sent steak back? ALOT! Well I always tip the cook real well if it's good and will never accept a free steak unless it's my birthday I will accept a free bartab if the steak was crap!

What are you getting at? For one, pork is a lot dirtier, biologically-speaking, than beef.

Second, the shape and makeup of the meats are not similar, so even if you wanted to, you couldn't cook them by the same process - beef is complemented by searing while pork needs to gelatinize in order to become tender.

Say what? Where did you get that idea?
What exactly is 'gelatinizing' pork?

Solid cuts of beef are safe to eat once the outside hits 160. AFAIK, little or no bacteria inhabit the inside. Pork does have critters on the inside and should be cooked to 160 throughout.

The collagen in pork contributes to toughness, which goes away once it hydrolyzes to gelatin.

 

[Squisher]

Meijers right now has Western style ribs on sale for $1.19/lbs. I bought 30 lbs. and just slow cooked (3 hrs.) some that I marinaded in a rub and some Jack Daniels BBQ sauce overnight, then broiled them in more BBQ sauce.

 

[MagnusTheBrewer]

Solid cuts of beef are safe to eat once the outside hits 160. AFAIK, little or no bacteria inhabit the inside. Pork does have critters on the inside and should be cooked to 160 throughout.

First, there is no more bacteria in pork than beef. If the"critters" you are referring to are trichinosis, then those critters have been eliminated by American Pork producers long ago (shortly after WW II).

Second, pork like beef, is perfectly safe to eat with an internal temp of 140 F.

Third, the quality of tenderness does depend on the amount of connective tissue present in the meat. However, I challenge anyone to see for themselves that pork tenderloin is every bit as tender as a beef tenderloin. Pork does not have tougher meat than do cattle.

 

[Howard]

Originally posted by: MagnusTheBrewer

Solid cuts of beef are safe to eat once the outside hits 160. AFAIK, little or no bacteria inhabit the inside. Pork does have critters on the inside and should be cooked to 160 throughout.

First, there is no more bacteria in pork than beef. If the"critters" you are referring to are trichinosis, then those critters have been eliminated by American Pork producers long ago (shortly after WW II).

How did they prove that?

Second, pork like beef, is perfectly safe to eat with an internal temp of 140 F.

I suppose that depends on one's assumption that the above is true.

Third, the quality of tenderness does depend on the amount of connective tissue present in the meat. However, I challenge anyone to see for themselves that pork tenderloin is every bit as tender as a beef tenderloin. Pork does not have tougher meat than do cattle.

I don't doubt that pork tenderloin can be as tender as beef tenderloin, but pork has an inherent disadvantage in that it tends to be leaner than beef.

 

[nakedfrog]

Ribs... steak... ribs... steak... CAN'T DECIDE! BRAIN ANEURYSM!

 

[sjwaste]

I'll take the ribs usually. It's a rare treat for me, since we don't have any good BBQ places in the area, and I can't exactly smoke 'em in my apartment. I can cheat and cook them really low in the crock pot or oven, but that isn't the same.

The only cut of beef that comes close is the rib eye (bone in, please). Most other steaks don't do it for me, to be perfectly honest. The tenderloin is the worst of all, IMO. It's too lean.

So properly done ribs vs a rib eye? I'll go with the ribs, because it's easier to find a good ribeye, whether it's at home or out. (Try Ray's The Steaks in Arlington, VA, if you're in the area, best in the DC metro area -- Charlie Palmer is a close #2).

 

[KK]

a good medium well ribeye is what I'd rather have.

 

[JS80]

Originally posted by: CorCentral
Most of you state "LONG" cook times for ribs. I thought the majority of people liked raw meat? You demand your steaks to be pink! Why not medium ribs?

When I'm out at a restaurant, I place my order like this everytime for a steak--
EXTRA EXTRA EXTRA well done, Not burned!!, just thoroughly cooked/no pink. I will wait 2 hours while I drink my beer...... no problem/don't rush it!

You ask how many times I've sent steak back? ALOT! Well I always tip the cook real well if it's good and will never accept a free steak unless it's my birthday I will accept a free bartab if the steak was crap!

Wow you suck at steak.

 

[Auric]

Originally posted by: MagnusTheBrewer

Solid cuts of beef are safe to eat once the outside hits 160. AFAIK, little or no bacteria inhabit the inside. Pork does have critters on the inside and should be cooked to 160 throughout.

First, there is no more bacteria in pork than beef. If the"critters" you are referring to are trichinosis, then those critters have been eliminated by American Pork producers long ago (shortly after WW II).

Second, pork like beef, is perfectly safe to eat with an internal temp of 140 F.

Third, the quality of tenderness does depend on the amount of connective tissue present in the meat. However, I challenge anyone to see for themselves that pork tenderloin is every bit as tender as a beef tenderloin. Pork does not have tougher meat than do cattle.

Brought to you by the National Pork Council. "Pork: the other white meat".

Personally, the only meat I eat is bison. Screw that factory farming crap. I'd rather eat grub worms.

 

[OVERKILL]

Get yourself a Weber Smokey Mountain Smoker and make your own ribs. :thumbsup:

http://www.amazon.com/Weber-28...649078-2429734?ie=UTF8


You can't lose.

 

[Ophir]

Originally posted by: CorCentral
Most of you state "LONG" cook times for ribs. I thought the majority of people liked raw meat? You demand your steaks to be pink! Why not medium ribs?

When I'm out at a restaurant, I place my order like this everytime for a steak--
EXTRA EXTRA EXTRA well done, Not burned!!, just thoroughly cooked/no pink. I will wait 2 hours while I drink my beer...... no problem/don't rush it!

You ask how many times I've sent steak back? ALOT! Well I always tip the cook real well if it's good and will never accept a free steak unless it's my birthday I will accept a free bartab if the steak was crap!

This post shows that you have no clue about meat or how to properly cook it.

2 hrs to cook a steak? Aside from the FACT that a properly cooked steak should be pink to purple on the inside (depending on the cut, and fat, connective tissue content), there's no way it could take more than 30min to cook a steak well done. I guess you cook slow roast it, but that doesn't make sense for a cut with relatively little connective tissue such as steak.

As for the ribs, have you seen a rack of ribs? It's a significant portion, though only about half is edible meat. At the store, a rack of baby back ribs will run $12-$20, add to it the labor and price premium for a decent price estimate. I'd say the price premium on well cooked ribs is similar to that of steak.

 

[honkydory]

"Is trichinellosis common in the United States?

Infection was once very common and usually caused by ingestion of undercooked pork. However, infection is now relatively rare. During 1997-2001, an average of 12 cases per year were reported. The number of cases has decreased because of legislation prohibiting the feeding of raw-meat garbage to hogs, commercial and home freezing of pork, and the public awareness of the danger of eating raw or undercooked pork products. Cases are less commonly associated with pork products and more often associated with eating raw or undercooked wild game meats."

From the Center for Disease Control

linky

I also took 2 years of culinary classes, the only time we were taught trichinosis was a significant risk was with wild game.

 

[kranky]

Originally posted by: DrPizza

Originally posted by: MagnusTheBrewer

Chicken wings - the parts that once upon a time were simply discarded - $2.39 a pound, last time I looked, about a week ago. It takes a lot of chickens to make an order of a dozen wings. (well, 3 actually)

Those must be 3-mile island chickens.

You've never ordered wings before? They're actually wing sections - the 1st and 2nd sections. A chicken has 2 wings, times 2 sections - 4 wing sections. 3 chickens times 4 wing sections = a dozen wing sections which is what you'll be served if you ever order wings.

And that's a fairly recent development. Around here up until a few years ago, "wings" meant whole wings. It wasn't unusual to see 10c wing nights (with whole wings). Now it's the sections as you point out, and if some place is having a special, it'll be 25c each for the sections. So the price of wings is actually a lot higher than it used to be. A few bars still have whole wings but it's like $8 a dozen on special.

 

[BillyBatson]

I not only prefer steak but hate ribs. I have had some expensive ribs and the meat compared to a decent steak is so much lower in quality and more fatty/buttery texture too. On top of that is just takes too long to eat and too messy, I prefer to use a form and knife which just takes too long when used on ribs. Steak for me thank you.

 

[0roo0roo]

try cooking each.
ribs are hard to cook right. and take much much longer as well. steak is retarded easy and quick to prepare, only the meat cost pushes that price up.

 

[AbsolutDealage]

Originally posted by: CorCentral
Most of you state "LONG" cook times for ribs. I thought the majority of people liked raw meat? You demand your steaks to be pink! Why not medium ribs?

OK, you go cook some "medium" ribs on a grill. Lemme know how that goes...

When I'm out at a restaurant, I place my order like this everytime for a steak--
EXTRA EXTRA EXTRA well done, Not burned!!, just thoroughly cooked/no pink. I will wait 2 hours while I drink my beer...... no problem/don't rush it!

Wow, you might as well eat a nice heaping pile of cardboard. A well done steak is a sin.

I'm surprised that you don't get laughed out of the joint when ordering a steak like that (at a steakhouse, that is).

You ask how many times I've sent steak back? ALOT! Well I always tip the cook real well if it's good and will never accept a free steak unless it's my birthday I will accept a free bartab if the steak was crap!

Very little, if any, of the tip that you are leaving will ever get in the hands of that line cook.