Pork Ribs - - - Beef Ribs

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bigbird

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May 1, 2005
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Probably not a chance but is there somewhere in SD to buy a slab of either pork baby back ribs or some nice USDA beef ribs? I have the grill, the charcoal, the grill master dry rub just need the meat.

Not interested in Chef Pepper already cooked ribs as I would much prefer to do it my way. Pull the back membrane off, slap on some dry rub, let it soak in for a few hours, grill five minutes on both sides just to get the grill marks, move to other side of grill, drop aluminum pouch of soaking wood chips and just let them ribs smoke for two hours............. Yummy

Last trip down I brought down a slab of baby back pork ribs. My mistake I should have brought down at least two more........
 
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Jaime809

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Aug 23, 2012
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If that's how you'll cook it, you don't need USDA grade. The slow-cooking will render the collagen and tendons away.
 
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bigbird

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jsimonson0 said:
If that's how you'll cook it, you don't need USDA grade. The slow-cooking will render the collagen and tendons away.
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Sure sounds like you know what you are talking about but I have just never tasted any beef in RD that I liked. Matter of fact I don't ever recall even seeing beef ribs in the supermarket. Going to run around the corner to the little La Cadena in Gazcue and see what they have. If all fails guess I will just have to settle on a whole grilled chicken today.
 
bronzeallspice

bronzeallspice

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If it's USDA pork or beef you are looking for, check out Jumbo, El Nacional as I know they carry USDA meats. It might not be "fresh" but in frozen packets. I'm talking about the pork or beef ribs.
 
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Jaime809

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bigbird said:
Sure sounds like you know what you are talking about but I have just never tasted any beef in RD that I liked. Matter of fact I don't ever recall even seeing beef ribs in the supermarket. Going to run around the corner to the little La Cadena in Gazcue and see what they have. If all fails guess I will just have to settle on a whole grilled chicken today.
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I don't recall seeing any beef ribs in the bavaro area, but I'm sure some of the little local butcher shops can carve some out of a hanging half-cow for ya. Beef ribs (IMO) need a stronger set of spices than pork. Montreal seasoning is a good start, even when slow cooking. And your start of marinading is a good one as well. I might suggest apple juice as a marinade, as it should penetrate the meat easier than your dry rub mixture. Maybe even lime or lemon juice.
 
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DavidZ

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Aug 29, 2005
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Baby back ribs, local and imported are available in pretty much all large supermarket here. Pricemart has excellent local babybacks at a good price, around 110 pesos/lb. last time I bought them. The only beef ribs Ive seen here are short ribs..which are usually very meaty and great for slow-cooking/braising. I've had excellent local spare-ribs and ones that were mostly bones and fat...but they're usually pretty cheap and it's easy to tell if they're meaty or not before you buy them.
 
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bigbird

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PeterInBrat said:
I'm amazed you could get raw meat through customs.
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Been doing it for over two years and never, ever had a problem. I tell customs straight out, it is "el carne" with a puzzled look. One time I had my frozen meat and a TV plain in sight in original box but these strange looking rock hard frozen packages was the big concern.

I just play stupid, try to laugh with them, show I really have nothing in my luggage to hide. I just say open everything y mira. Back off cross my arms and wait. Show some confidence...............
 
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bigbird

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jsimonson0 said:
I don't recall seeing any beef ribs in the bavaro area, but I'm sure some of the little local butcher shops can carve some out of a hanging half-cow for ya. Beef ribs (IMO) need a stronger set of spices than pork. Montreal seasoning is a good start, even when slow cooking. And your start of marinading is a good one as well. I might suggest apple juice as a marinade, as it should penetrate the meat easier than your dry rub mixture. Maybe even lime or lemon juice.
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So are you suggesting eliminating the dry rub and just use apple, lime or lemon juice? Or use the dry rub with a combination of a juice? You a professional chef cause you sure got me hunger for a good meal.

Went to tiny La Cadena and as expected no ribs of any kind in sight. They did have these sorry little packages of pollo prepared kabos so going settle in on grilling them up and call it a day.

Bringing down at least 40 pounds of my favorite meats from USA next trip. LOL, maybe 100 pounds

Really interesting this juice marinade you are talking about. I have tried the no professional cook thing of using Italian salad dressing as a marinade for beef, but dang it, that grill master dry rub and smoking had me, and others who were here that day smiling and happy super big time.
 
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Jaime809

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Try it all 3 ways; one marinaded, one with rub, and one with both. See which you like best, and play with the combinations. My usual is a dry Jamaican jerk rub mixed in a little water and left to marinade all night. I have to handle with rubber gloves to get it on hate grill, but the spice taste is fairly even through the meat. I don't do a lot of sauces, as it masks the flavor of the meat.

I've also started experimenting with using coconut husks for smoke flavor. It seems to mesh well with the jerk flavoring, at least one pork ribs.
 
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Jaime809

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I learned most of what I know on BBQ-brethren.com. You'll want to lick the screen with some of the food porn you'll see posted.
 
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DavidZ

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TP666 said:
Par boil them first!
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Ribs? never!

I remove the membrane and any sinew and excess fat, do a dry rub, then place them in a shallow pan, meaty-side up with about a quarter inch of beer or vinegar and a few capfulls of liquid smoke on the bottom. Cover tightly with tin foil and bake for 1 1/2- 2 hours at 325 degrees. This renders off a lot of the fat (especially with spare ribs) and makes them tender and almost falling off the bone. Sauce them up and put them on a medium-high grill for about 5 minutes per side to caramelize the sauce and char them up a bit. Works great for baby backs or spare ribs.
 
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Jaime809

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Boiled ribs is a sin against nature. Boiling is why ribs eventually need sauce; all the meat flavor is left in the water.
 
Xavier_Onassis

Xavier_Onassis

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Aug 6, 2006
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They might give you a puzzled look if you say "el carne" because the word is La carne and el carne sounds rather like you were saying el carnival.
 
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beastwood

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Jun 30, 2011
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Is it really that hard to find suitable pork for ribs the DR? Beef is generally pretty poor here for sure, but I have eaten
Chicharon in Villa Mella (TV big mouth A Bourdain would and does concur), that's other worldly...so just asking. Understanding
for sure that Chicharon health wise makes bacon look like a vegan diet. But we're talking ribs here, so no judging I imagine.
 
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