What is this part of the pork ?

Discussion in 'Meat Selection and Processing' started by savupoika, Apr 21, 2014.

  1. savupoika

    savupoika Smoke Blower

    I know its part of the ribs (called grillside here in Fin), but it cant be called ribs since this is much thicker part and has thick layer of fat. For my taste this is even better than normal ribs, you cant dry these out and its very juicy! Usually the bones are crosswise just like they are on the ribs.



     
  2. hambone1950

    hambone1950 Master of the Pit Group Lead

    I couldn't tell you the cut , but I will say I'd be very happy to have a piece of that on my plate ! Thumbs Up
     
  3. savupoika

    savupoika Smoke Blower

    Heres couple more pictures.



     
    Last edited: Apr 21, 2014
  4. hambone1950

    hambone1950 Master of the Pit Group Lead

    Beautiful. Nice , well lit photos , too.
     
  5. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    It looks like spare ribs with the belly left on them to me.  It also looks delicious to me!
     
    hambone1950 likes this.
  6. savupoika

    savupoika Smoke Blower

    Is this familiar cut in states ? I have not seen this kind of cut used in smf.
     
  7. hambone1950

    hambone1950 Master of the Pit Group Lead

    I'm no expert , but I would say it's not something you would see every day at your average supermarket.
    Maybe at a meat specialty store or butcher shop.
     
  8. savupoika

    savupoika Smoke Blower

    Almost all the cuts you use in states are almost impossible to find here in finland. Here its more just sirloin, tenderloin and some pork neck (kassler). Alltought things are slowly getting better since people are growing in to a bbq.
     
    Last edited: Apr 22, 2014

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