smithfield ribs from walmart

[EngineeredBBQ]

I am an anti hype kind of guy.......I also avoid endorsements. I haven't even touched a Smithfield rib until I had to this weekend because my order didn't come in for what I normally use. Received my first 180 on Saturday using Smithfield ribs.

 

[midwest_kc]

Time for Brad to add another to his collection

http://www.kcbs.us/event/6316/winebrew-bar-b-que-too

Dang! 2 180s? Nice job! (I know this thread is about pork, and one of them was brisket, but - 2 in one comp is amazing)

 

[bubbletop]

1st cook using Smithfield ribs this weekend.....2nd out of 90+ teams....taste was good...texture was outstanding......I'm a believer!!!

 

[CKYnick]

Went today and bought a rack of st. Louies from wally world....the starter of this thread should def be sponsored by smithfield by now haha.

Mine were 4.69lb, they had full spares there which were 1.99lb but man they were thin on the bone side. All of the st. L cuts averaged 2.8 ish lbs. are you guys finding bigger?

They are on the cooker now for practice, i will try and remember to take a pic.

 

[TheDeuce]

Went today and bought a rack of st. Louies from wally world....the starter of this thread should def be sponsored by smithfield by now haha.

Mine were 4.69lb, they had full spares there which were 1.99lb but man they were thin on the bone side. All of the st. L cuts averaged 2.8 ish lbs. are you guys finding bigger?

They are on the cooker now for practice, i will try and remember to take a pic.

Way bigger! I had to go through the entire case to find a rack that fell into Big Poppa's 3.7-4.0 recommendation range. Most were in the 4.5lb range.

 

[CKYnick]

Way bigger! I had to go through the entire case to find a rack that fell into Big Poppa's 3.7-4.0 recommendation range. Most were in the 4.5lb range.

For st. L cuts??? Whoa thats crazy, mind if i ask your cook time on those bad boys. I guess i need to look elsewhere and maybe ask if they have another case in the back?

 

[gettinbasted]

Dang! 2 180s? Nice job! (I know this thread is about pork, and one of them was brisket, but - 2 in one comp is amazing)

Thanks! It was a fun day.

I'm pretty sure the reps mixed up our boxes, but Shake'n Bake pulled out a 180 with Smithfield Extra Tender pork on day two....

 

[CKYnick]

Here are mine from tonight, pretty happy, they had great moisture throughout. Only difference i noticed were mine were a tad on the saltier side in the meat itself. I am liking what i see though

 

[TheDeuce]

For st. L cuts??? Whoa thats crazy, mind if i ask your cook time on those bad boys. I guess i need to look elsewhere and maybe ask if they have another case in the back?

Yep, mine were 3.75lbs. Total cook time was around 5-5.5 hours at 250F.

 

[TheDeuce]

View attachment 130500

Here are mine from tonight, pretty happy, they had great moisture throughout. Only difference i noticed were mine were a tad on the saltier side in the meat itself. I am liking what i see though

I didn't notice any excessive salt. Did you rinse them out of the cryo or just drain and dry?

 

[CKYnick]

Could be my issue, i just patted dry, thus any extra solution coulda still been on the outside of the meat.:doh:

 

[TheDeuce]

Yep, that might be it. I rinsed the rack completely. I treated the ribs like my comp chicken brine. Rinse it off or you're in for a salty bite!

 

[CKYnick]

Yep, that might be it. I rinsed the rack completely. I treated the ribs like my comp chicken brine. Rinse it off or you're in for a salty bite!

Good point, a quick question on that subject, i will not have running water at my next comp. Id like to brine my chicken, should I just bring some type of bowl with fresh water for washing after i pull them from the brine?

 

[TheDeuce]

Get a 2.5 gallon jug of whatever cheap water your local Walmart sells. The jugs have a dispensing valve that works great for this task. Should be like $3 for 2.5 gallons.

 

[Big Poppa]

Just go a tad lighter on the rub.....I hate saying that...grandbaby needs shoes! I dont rinse at all

 

[CKYnick]

How long would you guys say they are good for in the cryovac?

 

[Rub]

View attachment 130500

Here are mine from tonight, pretty happy, they had great moisture throughout. Only difference i noticed were mine were a tad on the saltier side in the meat itself. I am liking what i see though

I've had the salty issue a couple of times, have rinsed and still have it. I got 2 comment cards mentioning salty, but still took a top 5 on those ribs. I think every so often some get over injected. It won't stop me from using them though.

 

[gettinbasted]

How long would you guys say they are good for in the cryovac?

they will be dated as to how long they are good, but I think they are best if you go grab them no earlier than the Tuesday before your competition. If you need to hold them, freeze.

 

[BB-Kuhn]

As stated by a few others, I have had pretty good luck with them for eating, but the consistency of the slabs from pack to pack isn't great, and the taste is a bit... turned down, for lack of a better term.

Backyard dinner for a decent price? Absolutely. Comp? Nope.

 

[Big Poppa]

this is the most amazing thread....the non comp...180 thread