How do you all pick out baby back ribs? Anything you look for? Do you bend them, poke them? Look for little fat or no fat on them?
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I pick them up at the grocery store and take them home ;D. Seriously, I try to find the ones that have a lot of meat on top of the bone.
Ribs... Spares, loin back, or baby backs (smaller loin back) are all pretty much "commodity" meats, and there's not that usually that much difference from rack to rack. Pork, in general, is pretty much a consistent commodity that has been bred (in recent years, at least) to have less fat and (less flavor) so as to be marketed as the "other white meat".
Of course...Berkshire pork is a whole different story.
http://en.wikipedia.org/wiki/Berkshire_(pig) (http://en.wikipedia.org/wiki/Berkshire_(pig))