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Question about a cut of pork (Updated with Pics)
Posted on 3/19/14 at 7:36 am
Posted on 3/19/14 at 7:36 am
Someone was trying to describe a cut of pork he saw at Best Stop last week. He said it was like the whole back of the big including part of the ribs.
what cut would this be? And if you had one, how would you cook it?
what cut would this be? And if you had one, how would you cook it?
This post was edited on 3/24/14 at 7:37 am
7
Posted on 3/19/14 at 7:45 am to LSUTygerFan
Rib roast most likely. Just like on a cow.
Posted on 3/19/14 at 7:55 am to LSUTygerFan
Bone in loin?
This post was edited on 3/19/14 at 7:58 am
Posted on 3/19/14 at 8:13 am to LSUTygerFan
it's called a rib rack. not a "rack of ribs". it's what us Cajuns put in a Cajun microwave when we want some meat/ribs/and cracklins all at once.
This post was edited on 3/19/14 at 8:15 am
Posted on 3/19/14 at 8:14 am to LSUTygerFan
Maybe a saddle of pork.
Posted on 3/24/14 at 9:34 am to LSUTygerFan
Until you posted the pic I had a totally different idea of what you meant it to be. What your pic shows is a saddle of the pig.
ETA the next time confronted with this cut the use a knife to cut the external fat diagonally to end up with diamonds on the cap. The fat will come out very much like cracklins(use the knife to separate the little morsels from the product) and baste the meat underneath it quite well too.
ETA the next time confronted with this cut the use a knife to cut the external fat diagonally to end up with diamonds on the cap. The fat will come out very much like cracklins(use the knife to separate the little morsels from the product) and baste the meat underneath it quite well too.
This post was edited on 3/24/14 at 11:57 am
Posted on 3/24/14 at 10:38 am to LSUTygerFan
I smoked a pork rib roast Saturday and thought of this thread. Smoked 3 hours over some pecan, then put in a broiler pan, covered and slow rolled for another 2. I didn't take pics, but this is pretty much how the finished product looked. Turned out awesome.
Posted on 3/25/14 at 9:08 am to LSUTygerFan
I've gotten that same cut from there. They have also called it the pork backbone. I cooked it in a gravy. Not bad.
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