Is smaller better in the realm of BBQ?

[TexasBorn]

I read a lot about 3 1/2 lb spare ribs being the best size and 4 and over being tougher (and taking longer to cook). How big a deal is that?

I see the same thing for brisket - small to medium (8 to 10 lb) being better for smoking. Is this true for most smoker meats? Chicken? Butts?

TB

[gordo]

As to ribs I just look over what the store has and try to pick some meaty ones. After triming them the cook time dosent seam that much different. when looking for brisket I go for something 12lbs or over, with a thick flat
on it. I look for briskets that have the grain running top to bottom (point to end) rather than the grain running left to right, makes a better looking slice to me. If cooking flats, I like a thick one, Small or thin briskets after cooking and sliceing always look like I cooked a ribeye steak and sliced it to put in a cookoff box... just my ideas, others may do it different...

later
gordo

[bigwheel]

Thanks for them tips Gordo. Met a few folks over the years who swear the big briskets have mo betta intense beefy flavor since they from older and bigger cows. Ok now let me get this straight on the grain deal. Say you have a brisket laying lean side up and the point on the left hand side. Do we be looking for the grain closest to the point to run from the top left to the bottom right like a back slash \\\\\ or do we want it to run the other way like a front slash ////?

bigwheel

[TexLaw]

Thanks for the tip on briskets, Gordo.

TB, don't be confused by the different ways a butcher may trim a slab of ribs. A 3 pound, trimmed rack of spare ribs may have come from a 5.5 pound full slab of spares. If you found a 3.5 pound full slab, that either came off a little, bitty pig or from a butcher that trimmed the heck out of it and labeled it wrong. I've also had full slabs with the smaller bones cut off the end, so that it looked more like a flag than a pennant.

I like full spare slabs because they're meatier, they have different sized bones for different folks, they're cheaper by the pound, and I like the tips and the weird bones on the end. I don't usually foil ribs, so their size isn't a consideration. Of course, if I'm in a pinch for time or my guests prefer something different, I'll get trimmed slabs or even baby backs.

When I'm picking out my ribs, I look for meaty ribs with barely visible, evenly distributed marbling along the grain of the meat. I shoot for a weight between 5.5 and 6 pounds. Often, you will have a distinct "pinstripe" of fat running along the slab about where you would trim off the tips. I also like to buy them in the cryovac or from the butcher counter so that I can see the whole slab. Usually, the butcher folds up the slab when packaging in the cellophane, and you can't see the whole thing. Also, back before I knew better, I threw away a few slabs from the cellophane because they had the funk.

Of course, you can't always find your ideal slab. As long as you don't have huge (1/4 inch) streaks of fat running through the grain, they'll be pretty good.


TL

[gordo]

Thanks for them tips Gordo. Met a few folks over the years who swear the big briskets have mo betta intense beefy flavor since they from older and bigger cows. Ok now let me get this straight on the grain deal. Say you have a brisket laying lean side up and the point on the left hand side. Do we be looking for the grain closest to the point to run from the top left to the bottom right like a back slash \\\\\ or do we want it to run the other way like a front slash ////?

bigwheel
BW
If point on left, flat to the right, I look at the flat end and want the grain to run as much to the end of the flat (not to the side of the flat) as I can find.
Another way to say Im looking for the grain to run parallel to the lenght of the brisket, instead of it running to the side or width of the brisket not /// r\\\ but ( point------------ end of flat) not easy drawing with dots ha
gordo

[bigwheel]

Ok think I gotcha. Seems like most do like this.../////||||\\\\ Whereas you look for the ones that do like this...\\\\\\\\\ or run total parallel. Not sure I ever seen one that do that...but I be searching dilligently since I know whut to look for now. Must be one of them left handed models from the left handed cows down in Sommerville County:) You pay any attention to the grade on those things or to the packer? Some of the folks I cook with cant stand Excell briskets for example..while claiming IBP's is tops. Some prefer Choice while others claim Select is just fine. You reckon there is anything to that or maybe they are just touched in the head? Thanks.

bigwheel

[Mic]

Thanks,gordo! I'm shoppin for one today! 8) I'll be lookin at the grain! :wink:

Mic

[gordo]

BW- I cant always find what Im looking for, but packers that have that little blue stamp that says USDA CHOICE, or the little black lable that has a black cow on it and said Ceritifed black angus. They are not always easy to find, but anytime Im in a store you will find me checking out the meat dept. always... Ive heard not all briskets are graded and you can pick up a select labled brisket that might be a choice but the packer didnt want to pay to have their meat graded and labled.... lately Ive been finding some good looking flats ( large) at Walmart Super stores they dont have a sticker but turned out to cook up good...FYI

later
gordo

[bigwheel]

Hmmm..the only flats I see at Wally World are pumped and in the cryo. Is that whut your using when you do flats? Seems like they call it Wilson Select or something to that effect. Seems like I even tried one once but forget now how it come out. Might be worth a repeat test. Thanks.

bigwheel

[TexasBorn]

Thanks for the tip on briskets, Gordo.

TB, don't be confused by the different ways a butcher may trim a slab of ribs. A 3 pound, trimmed rack of spare ribs may have come from a 5.5 pound full slab of spares. If you found a 3.5 pound full slab, that either came off a little, bitty pig or from a butcher that trimmed the heck out of it and labeled it wrong. I've also had full slabs with the smaller bones cut off the end, so that it looked more like a flag than a pennant.

I like full spare slabs because they're meatier, they have different sized bones for different folks, they're cheaper by the pound, and I like the tips and the weird bones on the end. I don't usually foil ribs, so their size isn't a consideration. Of course, if I'm in a pinch for time or my guests prefer something different, I'll get trimmed slabs or even baby backs.

When I'm picking out my ribs, I look for meaty ribs with barely visible, evenly distributed marbling along the grain of the meat. I shoot for a weight between 5.5 and 6 pounds. Often, you will have a distinct "pinstripe" of fat running along the slab about where you would trim off the tips. I also like to buy them in the cryovac or from the butcher counter so that I can see the whole slab. Usually, the butcher folds up the slab when packaging in the cellophane, and you can't see the whole thing. Also, back before I knew better, I threw away a few slabs from the cellophane because they had the funk.

Of course, you can't always find your ideal slab. As long as you don't have huge (1/4 inch) streaks of fat running through the grain, they'll be pretty good.


TL

Thanks for the info. TexLaw, I'm with you, buddy. The last spares I bought were full in cryo and were larger ribs. I cut them St. Louis style at home and cooked it all. They were great! However, my first try at ribs was disappointing. I posted about it here, and never did figure out why they were so tough after cooking for so long. Then I read in just about every BBQ book I have about staying away from 4 lb and over ribs and thought that might mean sumthin. As usual, you Texeque guys don't follow the books - you wrap, I read almost nuthin about moppin on the board and you like big ribs. Go figggger. Oh.. and some of you dudes do 20 racks of ribs at once on a WSM. Double go figggger.

TB

[bigwheel]

Well I dont like them big T-Rex ribs myself. I search high and low to find em under 4 lbs. a rack. I look for nice round pencil bones as opposed to the old wide flapper looking paddle bones. That is a sign of an old tough hawg ya know? I dont like the bones to be crosslinked and running every whichaway either. Hawgs with that problemo obviously had parents which was cousins or been dining on radioactive slop or whutever. Hey this just give me a good idear as to why pigs is the official animal of Arkansas. Cuz they marry their cousins too sometimes.

bigwheel

[Woodman]

I just grab something and go home and cook it! Seriously!!

[bigwheel]

You a bad yankee..snarl hiss.

bigwheel

[TexasBorn]

Well ..... I dont like the bones to be crosslinked and running every whichaway either. Hawgs with that problemo obviously had parents which was cousins or been dining on radioactive slop or whutever. Hey this just give me a good idear as to why pigs is the official animal of Arkansas. Cuz they marry their cousins too sometimes.

bigwheel

That's a bold face lie! Now, uncles and aunts - well - that's different.

TB