smithfield ribs from walmart

[EngineeredBBQ]

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.

Just got a 180 ribs on Saturday with these.....

 

[tduffy]

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.

yet almost every weekend someone pulls a 180 in ribs with them but they are still not comp quality ribs......

 

[Blanton]

yet almost every weekend someone pulls a 180 in ribs with them but they are still not comp quality ribs......

I thought you used these?

 

[DUBBAGA]

I thought you used these?

I'm more interested what he used for Pork this past weekend... 1st place Travis, well done :thumb:

 

[tduffy]

I thought you used these?

I do. I have struggled in ribs this year but I can't blame the ribs. It's the fault of the cook. I haven't been nailing tenderness.

 

[Big Poppa]

I think he was being funny from the expert that said no good for comp.

 

[big brother smoke]

I finally made the switch a few contest ago and have scored 2/3 contest with high calls. The one contest I missed a call it was the judges fault :razz:

 

[DUBBAGA]

I finally made the switch a few contest ago and have scored 2/3 contest with high calls. The one contest I missed a call it was the judges fault :razz:

I said I was sorry :deadhorse:

 

[ButchB]

Are you guys adjusting the cook times with the ET's? I bought a rack today (4.5lbs) and cooked them at 250 4 hours, wrapped for an hour, then opened foil and sauced for about 20 minutes. Same temp and times I have used for awhile now, and they were way over done. I went to take a bite and literally every piece of meat fell off the bone. Only other possible explanation is that I did split the rack in half to try 2 different rubs and sauces.

 

[Burnt at Both Endz]

Are you guys adjusting the cook times with the ET's? I bought a rack today (4.5lbs) and cooked them at 250 4 hours, wrapped for an hour, then opened foil and sauced for about 20 minutes. Same temp and times I have used for awhile now, and they were way over done. I went to take a bite and literally every piece of meat fell off the bone. Only other possible explanation is that I did split the rack in half to try 2 different rubs and sauces.

Yep!!!, you do have to be a cook and not just a BBQ class student.:twitch:

 

[ButchB]

Yep!!!, you do have to be a cook and not just a BBQ class student.:twitch:

Thanks for such a helpful response!! lol

 

[Burnt at Both Endz]

Thanks for such a helpful response!! lol

I ate ribs everyday for two weeks, I really don't care for BBQ anymore.

 

[Untraceable]

i hear Smithfield has something big in the works

Primes have become paper thin and scarce here. Full spares are 4.1-4.5lbs loaded with shiners, stl cuts weighing 2.7 average.

Maybe they will ignore the bacon market and give us a line with consistently thick trim.

 

[Big Poppa]

Im a little upset I came in third in ribs.....Left Got First, Simply Marvelous got Second.....I should never have told them about ET's AHAHAHA

 

[porkingINpublic]

I'm thinking Smithfield should sponsor me for starting this crazy long thread!!!:-D

However they have gotten me paid 4 weeks in a row....

 

[tduffy]

Yep!!!, you do have to be a cook and not just a BBQ class student.:twitch:

Nailed it. Doesn't matter if they are smithfield ET or something else, you need to be able to cook it. Everything cooks different. I don't necessarily adjust my cook to these ribs, I adjust every rib cook regardless and wrap when it's time and pull them when they are done. Lately I've been pulling mine a bit earlier than I should

 

[DR]

ok after cooking these for a couple months, i have recently ran into an issue with these ribs and wanted to see if anyone else is noticing this problem. I love these ribs and have had good success with them but the last couple of times i purchased them, i bought 4 racks and 2 of them were basically un useable. 2 of the 4 i bought a month ago only had 6-7 bones in them, total. Im not talking useable bones I'm talking total bones in the slab. This happened for the first time about a month ago and i kinda wrote it off as a fluke. Well this weekend i bought 4 more racks and the same thing. 1 rack had 6 bones and the other had 5 bones. The rest of the rack is just unusable meat. Not sure what is causing this as i bought them from 2 different Walmarts. Anyone else have this issue?

 

[Pole D]

ok after cooking these for a couple months, i have recently ran into an issue with these ribs and wanted to see if anyone else is noticing this problem. I love these ribs and have had good success with them but the last couple of times i purchased them, i bought 4 racks and 2 of them were basically un useable. 2 of the 4 i bought a month ago only had 6-7 bones in them, total. Im not talking useable bones I'm talking total bones in the slab. This happened for the first time about a month ago and i kinda wrote it off as a fluke. Well this weekend i bought 4 more racks and the same thing. 1 rack had 6 bones and the other had 5 bones. The rest of the rack is just unusable meat. Not sure what is causing this as i bought them from 2 different Walmarts. Anyone else have this issue?

I have seen that but found its easy to check when you are buying the ribs. I have to go through several packs to find ones I want to use but to me that's part of the buying process.

 

[Untraceable]

must be that distinctive bone trait in purebred duroc

 

[Burnt at Both Endz]

must be that distinctive bone trait in purebred duroc

You don't like them and you still can't stay off the thread....just like eating potato chips aren't they.:-o