What are the Different Types of Pork Ribs? | The Bearded Butchers
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- เผยแพร่เมื่อ 22 ก.ย. 2021
- • Ribs (What's the Diffe... Check out the full length video here for more about beef ribs and how to smoke pork and beef ribs.
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Today is all about pork ribs. We've got spare ribs, St Louis ribs, the very famous baby back ribs and country style ribs. How are these different than all of the beef ribs? Seth explains, be sure to watch til the end.
Some of you have seen this already, if so, thanks for watching and being a fan!
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Index:
1:33 - Seth cuts off the pork shoulder between the 4th and 5th ribs, then separates the pork belly and pork rib section from the pork loin.
2:29 - First up is the pork spare ribs. Don't make the ribs too thick or the pork belly might end up too thin. For a full spare rib, start by scoring the rib section and then remove the membrane (unlike beef ribs because they're much larger - see the beef rib video for more detail here • What are Beef Ribs and... ). amzn.to/3D7peDT Meat hooks are here.
4:45 - Same thing, different side, time for St Louis ribs or St Louis Style ribs. Everything is the same as spare ribs, but in this case, you'll cut right through the soft cartilage leaving you with all bones and meat. These are very similar.
7:10 - Pork baby back ribs and country style ribs are next. If you do opt to cut country style ribs, you'll end up with a shorter rack of baby back ribs. It's all in your preference. Start by removing a lot of the excess fat from the pork loins. Then, you'll remove the pork tenderloin. The pork sirloin comes off next. Similar to the spare ribs, you can leave as much or as little meat on the ribs. More meat on the baby back ribs means less meat for your pork chops.
9:44 - Imagine a bone in pork loin, the bones are actually the bones that would've been removed for baby back ribs.
9:55 - Cut off the bottom of the vertebrae. With the vertebrae gone, you'll easily be able to cut through each rib after you smoke it. Now, grab your meat hooks and remove the membrane.
10:50 - Loin number, how to cut a country style rib. Count over 4 ribs on the loin and then cut that section off and remove the vertebrae. This is the portion of the pork loin closest to the pork shoulder. Trim out the blade bone. Cut between each bone and you should have 4 delicious country style ribs from each half of your pig. From here you can also make boneless short ribs.
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I learned something today! I am a Costco meat cutter and never used a meat hook to remove the membrane. Thanks for the lesson!!! Love learning things to save time!!!
Jan I was a butcher for years too and never used the meat hook for anything lol it was more or less a wall decoration lol
bah at my supermarket they leave that on. Cheeky buggers.
You guys at Costco do a damn fine job with your meat! My favorite place to get meat!
@@seandrewevery Thanks Sean
@@robbiefrasier9036 meat cutter myself, wish I was a butcher, but always looking for time saving techniques
I really appreciate butchers after watching this. So much skill and knowledge.
I was a retail butcher/market manager for 25 years. This is exactly how we cut and merchandised ribs. Great presentation.
Never realized how much skill, knowldge and talent went into being a good butcher. Hats off to you gents, keep up the amazing work!
Thank you, Sam! Will do!
Love these videos! Learning a lot, and I’m a butcher! Ha
I'm learning a lot from their videos, but I'm soooo triggered by how sharp those knives and that band saw have to be to make cuts like that. I've worked in industrial types of environments all my adult life and hand injuries are the most common...and it happens so fast. After I almost lost my thumb, I'm much more safety aware.
@@countreekidd a dull knife is more dangerous than a sharp one!
Love how you guys take the time to explain it all from start to finish! Always learning something watching your videos!
Just a home cook, but I feel like what I learn from your channel changes how I cook meat. Thank you so much! You guys are fantastic
Guys I came across your channel last night. I LOVE IT!!!
I’m a retired Executive Chef and live in Louisiana. I also am a hunter. I wish your channel was around in 1993 when I was in culinary school. The pride and love you put into your craft is evident. I had to retire in 2012 for medical reasons, it is a blast watching ya’ll and refreshing up on things. OUTSTANDING JOB!!! THANK YOU!!
Really impressed by how professional and easy you make this look. A true master of your craft
I want to tell you guys that your meat coolers, and cutting room are the cleanest I’ve ever seen. That as you guys know is crucial to not having contamination or bacteria problems. I just want to say Job Well Done!!! I absolutely love your videos, I get to relive my passion watching these videos. Thanks Guys!!!
I used to be a butcher. Worked both in a small slaughter house, and back in the 1970-80’s at Winn-Dixie. There is a shortage of this knowledge now. Hardly any real butchers left in the retail level. Most guys I e found in all the grocery stores are ignorant of how the animals are designed. Great tutorials from you guys! I enjoy and reminisce of the old days.
Tell me you are from the South.....Winn Dixie!
@@dentside78 yep ours sold out last year and now it's called Sunstop Market.
Its not so much ignorance as its lack of care for paying to educate employees. Shops and stores do not pay apprectice meat cutters to take any courses to learn anything like they did in the old days. Now days you have to learn from your old ass, impatient, senior journeyman meatcutters that dont care to help you because they have their own tasks to do and arent trained to be a sufficient teacher anyway. So yah its all bad lol you have actually care about learning butchering and take your own time to watch videos like this to actually learn anything. Stores are all vac bag primal cuts now, no grocery stores are hanging carcasses in the back anymore.
So true, I've been cutting meat for 14 years and the only time I have seen a side is on TH-cam. All boxes of primals
@@HumbolSkitso I think there is a huge difference between a small meat market butcher and a factory butcher that cuts meat for the grocery store. How many young folks choose a butcher as a trade? Most of the meat markets that I can think of are all were multi generational, 75% of them have closed up over the past 40 years because the kids didn't want anything to do with the family business.
This is why I love TH-cam. People showing us and everyday people showing us their passions. Love it.
We're very passionate at what we do 😉
Beautiful demo. Love the practical explanation and mirrored comparison!
Another great video to help us when we go to purchase pork ribs. You guys have really educated me on cuts and what parts the cuts come from. Also, the difference between a butcher or a meat cutter. I save your videos to look back on to refresh my memory so that I can know what I am asking for and what I should be able to expect from the place where I get my meats from.
What a terrific guide clear and concise
I love that you still do old school country style off the loin. These days most country style are made from the shoulder butt.
Watching a master butcher like this with his craft is very satisfying and almost therapeutic. Amazing skills right there! When I hunt big game, I’m totally slow and a bit of a hack at butchering. I literally “butcher” the butchering! I never really formally learned the the art of butchering meat like this.
My 5 year old son loves watching your channel at bedtime with his Dad. We are Australian farmers growing sheep for meat and wool as well as beef. We both love learning new things and putting them into practice. It’s great to learn the different names for cuts compared to here. Thanks for your content it’s great.
Thank you for tuning in! Say hi to your 5-year-old for us, please! We'll produce more videos for sure!
Thanks for your time to teach others to know all about meat God bless you .. brother
Great job explaining the different kind of ribs. Y’all make it look so simple!
This is absolutely the best breakdown video of ribs .
So I have worked in the OR for 25 years, Your knife skills are better than most surgeons. Very nice work. Love the videos.
And they charge less too.
I've watched quite a few of your videos as I am a meat cutter in Canada I like to see if there are differences in processes and methods between you guys and how I do things. But everytime what I am most in awe of is how beautifully sharp your tools are. I am quite jealous I am not going to lie. Love the content!
victronox knives are some of the best
Is it supposed to be Victorinox Knives?
@@richardhy6931 Yes it is a french swiss name, it means: "Vitor's stainless"
PS:It is not a play on word (victory) as it does not translate in French (victoire)
I've known this forever because my grandpa was a butcher. Thank you for educating the people that don't know the process. Great video! I'm 62 and we always butchered our own meat.
I just love watching a skilled tradesman ply his trade. 👍
The boning knife is so sharp and he is so skillful. It's a good lesson indeed.
With our 367 lb. now hanging, you made a difference for us. Thank you! Had pig production in college (been a while), but needed that 'Bearded Butchers' class in rib cuts. I know exactly what we need now and how to do it (someday ourselves). Thank you. You right, it is confusing... you helped greatly.
Glad we could help!!
Really enjoy your videos and have learned a lot along the way. What I like most is the genuine respect y’all show for animals and their gift as you work. Thank you, take care and God bless.
These guys are masters of their trade. It really is amazing watching you work. Thank you for sharing.
Thanks for the great video. It brings back memories of me helping my dad butcher when I was 9 years old on the homestead. I am 72 now.
You know...you guys are the only YT channel where I hit "Like" and THEN watch the video. Great work, love watching y'all!
This means a lot, Mark! We're grateful! 🙏
That's a solid approach I never considered. Like first. Who knew lol.
Im an absolute newbie when it comes to cuts of meat and different ways to prepare them. i just purchased a smoker and am trying to expand my cooking techniques. After watching this video I feel like I will have a better understanding of what I'm looking at while walking down the meat cases in the supermarket! Thanks for the info and you definitely have a new follower.
You can do it!
Why he didn't identify the rib tips off the saint louis style?
What a lesson in pro butchery and pork ribs. I want my baby backs! I have three racks ready for the Traeger for Father's Day tomorrow. Thanks, BB's!
This is a great video for anyone that loves ribs and pork in general! Your video was great for breaking down where each section of rib comes from. Thanks for the hard work, guys!👏🏻👏🏻👏🏻
growing up with freerange pork meat, my must beloved part is ribs, the small ones to be more exact, its all about the flavor and bones, also eating with hands. This vid is a tribute, thanks.
Seth and Scott are masters of their craft but shout out to Sean for making them look soooo good!! Fantastic work my dude!!
Much appreciated!
I've butchered my own meat many times(not with nearly as much grace and skill as you guys)and know ribs very well... but...I always learn a little bit more everytime I watch you guys perform your art.
Thank you! The differences between these cuts has always been so confusing!
Wow! That is just fascinating to watch the skill that you display cutting the meat into recognizable pieces from the market. I learned just how many products come from the side of a pig (not just the ribs). Thanks for a well-laid out video. Hats off to ya...and a thumbs up!
You bet 🔥
Grew up eating country style ribs (because they are cheap!), but never understood how they connected to the other rib cuts. This video is great!
I’ve been watching your videos for about a month now. Lots of differences between you and Chinese butchers. I can truely see why your meat is so expensive. You trimming off all the good stuff just to make appearances. I so enjoy your channel. Thank you
SUPER informative and very helpful for folks who haven't seen how a whole animal is broken down. Great video!
I'm certainly not a butcher in any sense of the term, I'm one of these people that prefers the Country Style ribs. IMO, they smoke really well, retain their moisture and absolutely love them. You just answered the question I've always had about where they came from on the pig. No wonder I like them as much as I do. You guys are without out a doubt the most educational as well as absolute masters of the craft. Bravo and keep up the good work and just wish your place was closer, I'd be a regular for sure.
Glad we were able to answer your question!
A lot of country style ribs you find at stores are actually shoulder cuts, especially the boneless variety. As long as they are labeled "country style loin ribs" this is exactly what you should be getting, and they are awesome. Great cut of meat. Rib meat is hard to beat on a hog. I'm glad they showed the actual country style the way they were intended to be, before some folks started basically cutting pork steaks out of the shoulder and calling it country style ribs as well later on.
Great teaching! I love to make my own bacon, and find that 'rib' portion of the belly really tasty. Now I see why! Thanks for sharing the knowledge. Never knew what the difference was between baby back and spare ribs, and you made it crystal clear in 10 minutes.
Rock on!
Me neither, I always thought it was the spare ribs cut down prettier.
I learned that the best time to watch your videos is while eating 🥩! Thank you. 🤣
Very informative video from a pro, great job. I was browsing my local store today and saw a full rack of ribs and St louis style but had no idea what the difference was. Thanks to your video I now know.
I learn something every time I come here, thank you for breaking it down and explaining it.
I’m not a butcher but I love to cook and I love pork ribs the most. Your tutorial makes me appreciate more my cooking skills and increases my desire to learn more different pork ribs recipes! Thank you!
St Louis style is where rib tips come from!
Great video tutorial for both up and coming butcher and simple carnivores like myself. Thanks!
Great break down, love it! Got some baby backs ready for the smoker right now, Cheers!
Great video! The sharpness of your kives always amazes me. I will say though that every time I see that band saw I shudder thinking about what could happen to the careless!
I love baby back ribs and was so glad I watched this video. So pleasurable to watch a skilled person at work.
I wish I had found your channel years ago. I like doing everything from scratch, and this has been a very educating channel for me.
It's very impressive how this guy is so accurate... Every move he makes is like art!
so fluid its beautiful
Thanks for displaying how the country style ribs came about, I was always a bit confused about that in the past cause there are only so many ribs per pig, right. I like slow cooking them down seasoned then shredded for burritos or enchiladas.
Totally know what you mean! Glad our videos help! 🙏
Man that’s incredible! I had no ideal the work involved! Thank you for sharing your talent, I love bar b queuing and eating and this really points out what we’re buying and cooking!
Great video! I really like how you mentioned the orientation of the cuts in relation to the other cuts or how it came off the animal. As a rookie (and I think i speak for other rookies) I spend a lot of time rewinding your videos to keep up with orientation of the cuts. It is especially difficult when the video itself is cut between meat cuts and the meat has actually been rotated 90 or 180 degrees for the next cut on the saw or knife. Thanks to you guys I'm now growing and processing my own beef pork and chicken! Please keep up the good work!
Thank you so much sir. Wonderful to see someone who has mastered their craft. Gotta watch this another time or two because I lose track of where you are in the pig. So silly that my grocery store sells racks of ribs for $10.99 a lb while selling country short ribs for $4.99 a lb. I suppose its all about marketing and people want to see bones when they buy ribs - there’s so much more meat on the country short ribs and I’ve always found them to be a delight.
Takes me back to my meat processing days. Went from cutting meat to full time ministry. Thanks for the video.
Quite the different skills
Amen!!!!
Spent about 15 years at it myself. Kinda miss it.
Nobody cares about your invisible friends.
Thanks for the smaller video! I love your detailed walk-through/long-videos, but it definitely feels like many individual parts could become smaller video guides to help people with specific information!
As one bearded guy to the next, appreciate you guys!
Always a pleasure to teach, Marshall!
I am retiring in a few years and am looking to do my own butchering for myself and family. Keep making the video's. I have so much more to learn to become efficient.
Here I go again binge watching a processing video again by yalls truly
Could you guys do a video on "my rookie days" explain what mistakes you've made in the butcher business. Funny moments etc
I don't think you guys were ever rookie butchers even when you were rookie butchers. I must say, these are some of the most enjoyable and informative vids, I've ever seen. I've been hooked on them for awhile now. Thanks for the great content as well as the wonderful atmosphere in which you provide it.
I'm amazed. What a great educational video! I do charcuterie, but don't butcher. I always wanted a better understanding of butchering a pig. Fantastic! Thumbs up!
I was a retail meat cutter for 36 years until disability took me out. I always enjoyed cutting meat, teaching an apprentice(and more then a few managers) how to cut meat. Hated just about everything else about working in a store setting in Houston. Watching this video took me back. Thanks for the memories.
I've been loving these vids. I'm a meat cutter by trade, and watching you guys having fun just helps push me to advance my own craft. Even though I'm just a boxed meat guy.
It may be the influence of my Depression Era Dad, but I couldn’t help but think about what all the “discarded” cuts could be used for. Whether it was the fat or the boney bits i bet there are a ton of ways to use those bits that these guys know how to use.
Every time he said “square ‘em up” i was like, “i want that part you are tossing to the side!”
They don't throwaway anything. They usually use it as ground beef or soup bones.
@luis c Yep, that is why I said that regarding the Bearded Butchers that "there are a ton of ways to use those bits that these guys know how to use." They know this stuff and I would like to know some more of their professional knowledge about using non optimal cuts. That is stuff my Dad and Mom took for granted since they grew up in the depression. But I did not think to ask until they both were gone.
Rib tips.....yummy 😋
Pretty sure none of those go to waste. In Philly, those pieces are used to make scrapple, of course!
Those trimmings wind up in sausage or ground pork!!! Nothing is wasted❤
Great video guys. I love my membrane on, no binder, just rub, no sprits, lot's of smoke hot and fast or low and slow it's all great!
Thank you for educating me on your craft! Much respect and blessings to you and your beard bros!
being a butcher looks like so much fun
I'm a rookie butcher and that's why I'm watching, thank you!!!
Hi There,
Ive been a butcher 35 years ,you guys are ambassadors for the meat industry 👏👏
Thank you, your videos help me a lot. I have a restaurant in Colombia and a lot of times it’s hard to translate the different cuts I need because I have a Texas smoker at my restaurant to make brisket and other American style bbq. Before I found your channel it was like playing charades because I speak decent Spanish but they have different names for cuts than we do. This makes it easy I can just show them exactly what I need. Thank you you’ve made my life much easier.
Great video. I usually get the full rack of spare ribs and make my own St. Louis style. They are usually cheaper and I save the trimmings to make my own pork stock.
I was gonna say, what about all them trimmings...and that fat!
The trimmings of the St.Louis rib cut are called the rib tips. You can smoke them as well and it’s some good eating!
When I was a kid working in a butcher shop, we cut the large chops then split them 3/4 through and folded them in half for country style ribs.
I'm a cutting apprentice right now. Your channel is invaluable to me. Love it. Thank you.
Fascinating, never seen country ribs cut from the loin. We always do ours from the butt, more yield and we can keep the chops. Love seeing the different methods!
THIS WAS SO HELPFUL!!!!
Thanks!
I'm so glad!
My wife asked me "Why are you always watching this "Meat Show?" I'm trying to get her on board lol.
Right on! Show her our Home-made Bacon video! 🥓🥓🥓 No one can resist bacon!
That sucks mine was into it the first video lol
Awesome video very informative
How can you NOT WATCH IT LOL….I’m a 65 yo woman & I find it so interesting & satisfying lol 😂
Good luck bro! LOL
Excellent video. Clear, concise and to the point. Anyone who did not learn something simply isn't trying.
I as always enjoyed your lesson in where the various cuts of pork ribs come from. Thank you for a very good video.
Loved watched this while eating country ribs. Up here in Massachusetts they’re dirt cheap and so good
So lucky!
When you say “dirt cheap”, how much are we talking per pound?
@@willkelley6370 .99-1.79 a lb. For context st Louis ribs are 4.99 and baby back are 5.99.
@@cmcurran5 Wow! That is dirt cheap! Here in Memphis, country style is over $4/lb, with the other two in the same price range. So Jealous!
@@willkelley6370 I don’t understand why but I’m not complaining!
I'm fighting the urge to go out back and start some charcoal and cook something, anything! I wish I were their neighbors!
I have cooked ribs on the open pit, always cooked the full spare ribs, then found the St. Louis style, and now they are my go to. I also cook the country spare ribs on charcoal and love them. I never knew the real difference between them. Thanks for this bit of knowledge.
It's amazing to watch someone who is truly good at what they do.
My mother when I was growing up and now myself have been cooking country style pork ribs all different ways for years, oven, grill, pressure cooker, slow braise, smoker, etc. etc. but until now I couldn't have told you where they came off the pig. Thank you so much for breaking it all down. Pun intended!
Same! Buy these all the time.
Works great stewed, too.
Economy is so rough that we've resorted to making boneless ribs
I work for a pork processor and spent some time on the cutting floor. Learned something today.
Moved on to packaging as it's warmer.
None of the nearby supermarkets have butchers. I worked at an A&P as a kid. The butchers worked in a refrigerated shop and could produce some real nice cuts of meats. They were a skilled group of men.
Has there been an episode about what you do with the scraps? Can't imagine anything going to waste. Just curious, but couldn't find a video on it.
Sausage
@@dwoodstwin do they make stock with the leftover bones?
@@wallywest4274 probably not professionally. I doubt they sell stock. Most butchers in my experience give away or sell the bones for cheap, or simply discard them.
We cook them afterwards since we want to make sure we don't waste anything. 🥩
Im in the Philippines, the pig is just hacked up into chunks with a machete, imagine eating pork and spitting out bone shards like fishbones.
Another great educational video. I enjoy these very much! Thanks Bearded Butchers (also Sean & Spencer)!
Your meat quality is amazing. Completely different color than most big stores and the fat in the ribs is perfect. The cut also is immaculate.
Dude, you are freakin incredible with a knife and an animal….
Thanks! Years of practice pays off!
Technically those are loin back ribs. The term "Baby back ribs" was coined for super small loin back ribs (under 2 lbs total rack weight). That were being sold by chain restaurants several decades ago. Now it has simply become common for all loin back ribs to be called baby back ribs even though the average weight of a rack of loin back ribs is now ~3 lbs or more. It is almost impossible to walk into a grocery store and find loin back ribs under 2lbs a rack nowadays. You can compare this "re-naming" to the facial tissue everybody calls "Kleenex". Kleenex is a brand of facial tissue, yet every brand of facial tissue is now referred to as Kleenex. Now even a google search will not get you this information very easy as most web sites are calling Loin backs and baby backs "the exact same cut". They were originally not considered the same cut due to the difference in rack weight and size. A lot of that info has been scrubbed from the web.
Country Style Ribs are my favorite. Now I know where it comes from. Thank you Bearded Butcher's!
Awesome! My favorite cut of pork is hands down the country style rib (bone in).
I came here because I knew nothing about the different types of ribs but I'm determined to learn how to cook them, it wasn't until I was shopping for them that I realized there were so many different kinds. I completely understand why butchers need so much training.
I'm not a butcher. But as a pretend butcher of 33 years, I can say as a pretend seasoned veteran, these guys are legit and you can see it in their work.
🤣🤣🤣 I like how you put that respect
Absolutely amazing!! Thank you for the informative video on pork ribs. Kind of nice to know where on the pig my meat is coming from that I smoke on a regular basis.
We use boneless country style at work and cut them into 2x2 squares and coat them in bbq rub. Couldn't keep them on the shelf during Father's day. Absolutely delicious