So I chatted with my local Wegmans butcher again today, curious about the spareribs. He confirmed that they usually are more moist and tender than baby backs, just due to a bit more marbling. I asked him about whether they were meatier, and he said that it just depends. He said that they really tried to bring in quality meats, which in this case means meatier ribs.
So, the lesson here: get to know your butcher! I think if you're going to splurge a bit on something like ribs, it's worth finding a place that really provides quality meats and has a knowledgeable butcher on staff. It doesn't have to be a fancy place, if you can find a supermarket that focuses on quality. Don't be afraid to ask questions, request specific cuts, and request high quality product. Good luck!
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