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From family cookouts to world championship BBQ competitions, pork ribs are king of the grill. It takes skill and practice to master their cooking. In this video, we take a look at pork rib cuts and a few of the recommended BBQ techniques. The pork rib cut known as “loin back” or “baby back” ribs are cut from the top of the hog’s rib cage, nearest the spine, positioned just below the loin muscle. Spare ribs are cut from lower on the hog, nearer to the belly.
Original of the video here
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Video Transcription
[Music]from family cookouts to worldchampionship competitions pork ribs areking of the grill yet as simple asbarbecuing pork ribs Macyit takes skill and practice to masterthe cooking let’s take a look at thesepork rib cuts and a few of therecommended barbecue techniques whileall pork ribs come from the rib cage ofthe hog there’s a big difference in thecooking techniques used for each of thevarious cuts the pork rib cut known asloin back or baby back ribs are cut fromthe top of the Hogs ribcage near is thespine positioned just below the lowingmuscle these ribs are curved with mostof the meat resting on top of the bonesand because they contain muy meat theytend to be the most expensive of the ribcuts since loin back ribs sit higher onthe hog they tend to be leaner may haveless cartilage and intramuscular fat ifthey’re barbecued correctly loin backribs will have a juicy and succulentfight when you prepare baby back porkribs you want to trim excess fat andpeel back the membrane on the bottom ofthe rack some barbecue advocates willtell you to leave this membrane on toguard against loss of moisture duringcooking but most barbecue pros agreethat eating the membrane on ultimatelyleads to tougher ribs to maintain theirsucculents and juiciest loin back ribsneed to be cooked slightly less thanspare ribs perfectly prepared loin backribs should be just done with a littlepull to the tooth and not falling offthe bone spare ribs are cut from loweron the hog nearer to the belly as aresult these rib cuts are larger andlonger extending to the front of theanimal since they’re from the belly theytend to be quite fatty as compared toloin back ribsthey’re less meeting have more infamouscuter fat which benefits with slow evencooking in this series we’ll show youthree rib recipes so you can learn moreabout cooking techniques for spareribsand baby back ribs st. louis-stylespareribs with sweet and spicy barbecuerub and root beer sauce Korean stickyspareribs and pomegranate glazed babyback ribs you can find more informationat CIA Pro chef comm slash Americanbarbecue[Music][Applause][Music]
