Hi everyone. These are from Costco. What is the difference between these 2 racks one is "pork loin backribs" and the other one "rack of pork" is one spare ribs and the other baby back?
by 18_Morenas
22 Comments
easye7
Pork loin back ribs = baby back ribs
Rack of pork is pork loin with the ribs still attached – basically, bone in pork loin.
Costco does have St. Louis Cut spare ribs as well, but these aren’t them.
lostcause1864
Not a bad price for Kirkland brand ribs
Public_Ordinary_1062
Go somewhere else! Local grocery stores are cheaper… meat markets are too! I get them for $8-12
SliverSerfer
I don’t buy ribs at Costco anymore. Every slab I got would have cuts all through the membrane which made them a pain to prep.
ChowMachine
Bought some st Louis pack of three couple weeks ago. I think was 36 bucks for three racks. Super cheap. Smoked all three and brought it into work.
The_Ice_Weasel
The last few times I have bought any Swift product (local grocery store or Costco) they have smelled rotten the moment I open the package. Well within the ‘sell by’ date and different varieties of meat: back ribs, spare ribs, and this cut in particular. I now avoid this brand as much as I can.
Fitz_2112b
Ribs vs pork chops, basically
Public_Ordinary_1062
Plus you see all the fat on it?? Keep shopping at Costco lol
Pinballerz
Good value for a good cut o poawk. Tastee…
Public_Ordinary_1062
Spare ribs are crap… baby back ribs are better!! Pork loin it best cause you can clean it up and cut chops out of it!!
Public_Ordinary_1062
Almost everyone is complaining about Costco meat prices lol.. I don’t go there cause I don’t have to, cause I get better meat and prices where I am! So all yal with the negative crap…. You have no idea! But I can show it all!! Just remember, where you live it may be a dem state as well
macT4537
Baby back vs St Louis style
UtahJarhead
Rack of Pork is a single set of ribs with a loin on the back end of it. “Rack of Pork” and “Pork Loin Backribs” are the same to the best of my knowledge IF BOTH HAVE THE LOIN STILL ATTACHED. Costco sells those only around major holidays, so I stock up on them.
1 tbsp Toasted fennel seeds (toast in a dry skillet until aromatic) 1/4 Cup fresh sage 1 tbsp rosemary (I use fresh) 4-5 cloves garlic 1 tbsp salt 2 tsp black pepper 1/2 tsp red pepper flakes
Add all to a food processor (or not, you do you). Add about 1-2 tbsp of olive oil until you’ve got a goop. Slap it all over your roast.
Let it sit until it’s at an internal room temperature. If you start the cook from 30 degrees or whatever, the outside will be dry before internal temp is up. START THE COOK AT ROOM TEMP.
Smoke it at 250 until you get an internal temp of 138.
Pull it. Let it rest 30 minutes under foil. The temp will climb to about 145.
Get it under the broiler, without the foil, for 1 minute increments while flipping it until you get a golden brown up top.
Serve immediately. Easily the juiciest pork I’ve ever had, no question.
Yes, Pork is SAFE at 145 provided it sits at 145 for about 10-15 minutes or more.
throwawayjose76
So I figure you can cook these like ribs.
Would 3–2-1 method be better? Or straight old school, slow and low til the meat pulls back?
Srycomaine
So here’s some cultural background on this particular cut of pork: one of the names for this dish is “arista,” from the Greek for “the best.” Legend has it that during the Tuscan Ecumenical Council of Florence in 1439, Orthodox Greeks were present. Their Roman hosts served them a roasted pork dish made from the loin with bones attached. Upon tasting it, the Greeks cried out “aristos,” which is Greek for “the best.” The Tuscans took the name, changing it to “arista.”
It’s typically prepared in the Mediterranean style, with olive oil, garlic, rosemary, salt & pepper, and often red wine.
For the record, I *love* these flavors, and roasting in my kamado over lump charcoal yields a killer entree. I guess I have to try smoking one now…! 😋🤌👍
ketchupandliqour69
Clearly says rack or pork.
Audi_Tech918
I smoke these just like I would a pork loin. Usually some at 225 and pull at 140. Always popular with the family.
Public_Ordinary_1062
Haha you see how that one guy deleted his profile and comments?? He knows he is wrong
Own_Car4536
The rack of pork is a bone-in pork roast. Think of it like a bone-in ribeye roast but woth pork. You could cut them individually to make bone-in pork chops of you wanted.
SnooCauliflowers4805
It’s great, my favorite cut of meat available at Costco by far, I have one smoked on Cherry wood in the fridge now, fantastic with cranberry sauce.
shtstk
Wait is swift a good processor? I thought they got busted feeding pigs unprocessed plastic
88nitro305
Buy a few and freeze them! We don’t carry them all the time only around holidays. They are very cheap for how delicious they are!
22 Comments
Pork loin back ribs = baby back ribs
Rack of pork is pork loin with the ribs still attached – basically, bone in pork loin.
Costco does have St. Louis Cut spare ribs as well, but these aren’t them.
Not a bad price for Kirkland brand ribs
Go somewhere else! Local grocery stores are cheaper… meat markets are too! I get them for $8-12
I don’t buy ribs at Costco anymore. Every slab I got would have cuts all through the membrane which made them a pain to prep.
Bought some st Louis pack of three couple weeks ago. I think was 36 bucks for three racks. Super cheap. Smoked all three and brought it into work.
The last few times I have bought any Swift product (local grocery store or Costco) they have smelled rotten the moment I open the package. Well within the ‘sell by’ date and different varieties of meat: back ribs, spare ribs, and this cut in particular. I now avoid this brand as much as I can.
Ribs vs pork chops, basically
Plus you see all the fat on it?? Keep shopping at Costco lol
Good value for a good cut o poawk. Tastee…
Spare ribs are crap… baby back ribs are better!! Pork loin it best cause you can clean it up and cut chops out of it!!
Almost everyone is complaining about Costco meat prices lol.. I don’t go there cause I don’t have to, cause I get better meat and prices where I am! So all yal with the negative crap…. You have no idea! But I can show it all!! Just remember, where you live it may be a dem state as well
Baby back vs St Louis style
Rack of Pork is a single set of ribs with a loin on the back end of it. “Rack of Pork” and “Pork Loin Backribs” are the same to the best of my knowledge IF BOTH HAVE THE LOIN STILL ATTACHED. Costco sells those only around major holidays, so I stock up on them.
1 tbsp Toasted fennel seeds (toast in a dry skillet until aromatic)
1/4 Cup fresh sage
1 tbsp rosemary (I use fresh)
4-5 cloves garlic
1 tbsp salt
2 tsp black pepper
1/2 tsp red pepper flakes
Add all to a food processor (or not, you do you). Add about 1-2 tbsp of olive oil until you’ve got a goop. Slap it all over your roast.
Let it sit until it’s at an internal room temperature. If you start the cook from 30 degrees or whatever, the outside will be dry before internal temp is up. START THE COOK AT ROOM TEMP.
Smoke it at 250 until you get an internal temp of 138.
Pull it. Let it rest 30 minutes under foil. The temp will climb to about 145.
Get it under the broiler, without the foil, for 1 minute increments while flipping it until you get a golden brown up top.
Serve immediately. Easily the juiciest pork I’ve ever had, no question.
Yes, Pork is SAFE at 145 provided it sits at 145 for about 10-15 minutes or more.
So I figure you can cook these like ribs.
Would 3–2-1 method be better? Or straight old school, slow and low til the meat pulls back?
So here’s some cultural background on this particular cut of pork: one of the names for this dish is “arista,” from the Greek for “the best.” Legend has it that during the Tuscan Ecumenical Council of Florence in 1439, Orthodox Greeks were present. Their Roman hosts served them a roasted pork dish made from the loin with bones attached. Upon tasting it, the Greeks cried out “aristos,” which is Greek for “the best.” The Tuscans took the name, changing it to “arista.”
It’s typically prepared in the Mediterranean style, with olive oil, garlic, rosemary, salt & pepper, and often red wine.
For the record, I *love* these flavors, and roasting in my kamado over lump charcoal yields a killer entree. I guess I have to try smoking one now…! 😋🤌👍
Clearly says rack or pork.
I smoke these just like I would a pork loin. Usually some at 225 and pull at 140. Always popular with the family.
Haha you see how that one guy deleted his profile and comments?? He knows he is wrong
The rack of pork is a bone-in pork roast. Think of it like a bone-in ribeye roast but woth pork. You could cut them individually to make bone-in pork chops of you wanted.
It’s great, my favorite cut of meat available at Costco by far, I have one smoked on Cherry wood in the fridge now, fantastic with cranberry sauce.
Wait is swift a good processor? I thought they got busted feeding pigs unprocessed plastic
Buy a few and freeze them! We don’t carry them all the time only around holidays. They are very cheap for how delicious they are!