BB IQ

[CTrefugee]

Two of our players have a low BB IQ. Same mistakes over and over.

 

[ucp990411]

Two of our players have a low BB IQ. Same mistakes over and over.

Wow you are a very kind person.

 

[MexicoHusky]

I read the original post as BBQ IQ. A bit of dyslexia on my part.

My contribution to my incorrect reading of the thread title:

I know rib meat should bite clean off the bone. Not fall off. But to be honest, I don't mind or care if it falls off. It tastes great either way.

 

[HJG1984]

Only 2?

 

[MTBingNinja]

I prefer beaf ribs over pork ribs.

 

[August_West]

I read the original post as BBQ IQ. A bit of dyslexia on my part.

My contribution to how I incorrectly read this thread:

I know rib meat should bite clean off the bone. Not fall off. But to be honest, I don't mind or care if it falls off. It tastes great either way.

Fall off the bone adherents are the worst. Yeah, I can turn pork into porridge too. Everyone can. Just overcook it until its unrecognizable as a protein.

 

[August_West]

I prefer beaf ribs over pork ribs.

I do too.

 

[MexicoHusky]

Fall off the bone adherents are the worst. Yeah, I can turn pork into porridge too. Everyone can. Just overcook it until its unrecognizable as a protein.

Obviously I am not a rib snob, but I do recognize the benefit of having rib snobs as friends. In particular ones that enjoy cooking and hosting.

 

[Kathy]

I like beef shorts ribs or baby backs -don't like the big thick country style pork ribs

 

[mussels]

Used to be you could talk BB IQ at Theodores BBQ while listening to NRBQ

 

[August_West]

I like beef shorts ribs or baby backs -don't like the big thick country style pork ribs

Country style pork "ribs" are a misnomer. They arent ribs at all. Its pork shoulder cut differently.

 

[HuskyHawk]

I do too.

Can be too greasy depending on preparation. Baby back and St. Louis style port are good and agree, not quite fall off. Same with wings, who wants to pick up a wing and have every bit of meat fall to the plate?

 

[Kathy]

Country style pork "ribs" are a misnomer. They arent ribs at all. Its pork shoulder cut differently.

Agreed

 

[karstenkibbe]

Lamb riblets. Slightly fatty but insanely delicious.

 

[MexicoHusky]

Lamb riblets. Slightly fatty but insanely delicious.

I like lamb. Check that. Love lamb. Never had riblets. I'll have to check them out.

 

[August_West]

The single best restaurant dish I've had in my life was lamb.

The lamb shoulder at Zahav in Philly

 

[MexicoHusky]

The single best restaurant dish I've had in my life was lamb.

The lamb shoulder at Zahav in Philly

https://content.fortune.com/wp-content/uploads/2014/12/zahavlambplate.jpg

I have very fond memories of the first time I ate duck confit

 

[Umami Zen]

Dry rub or wet rub?

 

[August_West]

Dry rub or wet rub?

Dry.

I dont even sauce Ribs. That is a side condiment for choosing.

 

[karstenkibbe]

The single best restaurant dish I've had in my life was lamb.

The lamb shoulder at Zahav in Philly

Solomonov is my version of a food deity. Own his cookbooks, eat at his restaurants. Love his backstory.

 

[temery]

I prefer beaf ribs over pork ribs.

pork ribs are brutal on my gums. Must by an age thing.

 

[8893]

pork ribs are brutal on my gums. Must by an age thing.

Have you tried eating them with your dentures in?

 

[CTrefugee]

I do too.

My father-in-law worked at a wedding caterer. Couples would always order prime rib with the bones out. We feasted on what was removed. Plenty of meat left on the bones.
Since moving to southern BBQ territory, it is pork for ribs and beef for brisket.

 

[Kitaman]

Wow you guys got me:

 

[Jaydumo20]

Used to be you could talk BB IQ at Theodores BBQ while listening to NRBQ

That's neat. That's nice.

 

[auror]

The single best restaurant dish I've had in my life was lamb.

The lamb shoulder at Zahav in Philly

Really want to get to Zahav.

As to ribs, I like a dry rub with a spicy/sweet BBQ glaze applied late in the cook a couple times so that it gets a couple of layers and gets sticky.

Ribs near me took a big price increase during pandemic. Went from $10 for a rack when on sale to $15-$20, so I haven't made any in a while. Now I'm jonesing.

 

[UConnfan4ever]

The single best restaurant dish I've had in my life was lamb.

The lamb shoulder at Zahav in Philly

My son lives in Philly and took us to Zahav. Amazing restaurant. One hottest restaurants in Philadelphia before the pandemic.

 

[gtcam]

Always pork for ribs and beef for brisket
Lamb on the grill is much better than baked - hands down

 

[gtcam]

The single best restaurant dish I've had in my life was lamb.

The lamb shoulder at Zahav in Philly

Have you eaten at Laser Wolf - his rib place in Philly?
My friend has promised to take me there but we havent returned to Philly - will when the crap in the city eases.
He claims it is pricey but unreal

 

[karstenkibbe]

Have you eaten at Laser Wolf - his rib place in Philly?
My friend has promised to take me there but we havent returned to Philly - will when the crap in the city eases.
He claims it is pricey but unreal

It’s not a rib place. It’s a shipudiya, which is a style of meat/fish kebab/skewer joint in Israel. I highly recommend. Also try Merkaz, which is fantastic Israeli street food, and his felafel joint, Goldie. Best felafel I’ve had in the U.S. and the tehina shakes are bonkers. Throw in Federal Donuts and Dizengoff, and you can glutton your way thru a weekend in Philly just on Solomonov’s eateries.