Need some feed back on Danish style ribs Good or Bad
The ones I've experienced were nearly meatless - like baby baby back ribs. I'd pass.
Quote from: BuyLowSellHigh on August 07, 2010, 09:44:48 AM
The ones I've experienced were nearly meatless - like baby baby back ribs. I'd pass.
ain't nothing wrong with baby backs!
i agree baby backs would be my last meal if i was on death row a local butcher shop got them for 2 dollars a pound
Quote from: monty on August 07, 2010, 10:36:42 AM
Quote from: BuyLowSellHigh on August 07, 2010, 09:44:48 AM
The ones I've experienced were nearly meatless - like baby baby back ribs. I'd pass.
ain't nothing wrong with baby backs!
I didn't say "baby back" and that was not a typo. I was referring to the meat content.
Danish - If you find them them are probably not Danish. You don't see them much because they were/are (don't know the status) part of the pork import ban from the EU because of Swine Fever back in early 2000's. The difference is that they generally have 13 rib bones rather than the 12 most american racks of baby backs do. They are also smaller and seem to have less of a meat to bone ratio. However, I believe they sell differtently - American ribs are sold by the pound and you get what is in the cryovac. while the Danish do sell by the pound, but there are different rates for differing bone/meat ratios. The importers (big boxes) used to bring in the not so costly ones (i.e. less meat to bone) so the quality wasn't what we might have been used to. They were developed for the American Restaurant business. In the past - say 15 years ago or more in a restaurant like Chiliis, Houstons, Outback or some such - you probably had them. They come from a smaller pig - one that also takes less space and feed to raise - thereby the smallness. Cost less, took less time to cook, fit on a plate, etc.... - the restaurant industry loves them. Most BBQheads have a sharp disdain for them - probably because of the lower quality that were found in the stores. However, a qood quality danish, made some bad to the bone ribs - that did not have to be low-n-slowed. They were pretty tender and could be grilled. Or in the case of restaurants - oven baked and dipped in sauce. You probably wouldn't win a rib contest with them, but they can make good eats.
I have been unable to find a real Legal definition of the back rib terminology - It might be out there, just did not look too hard. Baby backs and Danish baby backs are all back ribs. Part of the rib cage near to the backbone and sometimes contains portion of the loin - amount depending on how liberal the cutter was when separating the loin from the rib. Baby Backs and Danish Baby Backs as said before were developed for the restaurant industry. They both come from smaller and/or younger pigs than standard back ribs come from. Danish are often even smaller than baby backs. Some say the Danish baby racks have a fishy smell and taste - but I don't recall that. Some American producers are producing some the smaller stuff and calling it Danish.
never done danish, done grilled and smoked