MAD MEAT GENIUS
Tuesday, February 2, 2016
We have been having a lot of fun experiencing the intense flavor of Berkshire pork. We returned to the Hanson Family Farms market booth and procured some Berkshire pork ribs. The ribs were St. Louis style cut and frozen. This was a small rack and only weighed in at just under two pounds. I am not sure if this was a small pig or if this is typical of the breed. The cost was 10 dollars a pound and set us back almost a Jefferson. These special ribs would be cooked in our trusty smoker. Let's build a fire.
We used apple wood chunks as our wood flavoring smoke today. The ribs were seasoned with our rub of the day. I did not trim a lot of fat leaving more fat than usual. I was concerned of the small size of this rack. It was thin. The ribs stayed in the smoker for two hours. They looked and smelled fantastic. These ribs would not be sauced. We wanted to experience the true Berkshire flavor with no distractions. We brought them inside for a very long 20 minute rest period.
The flavor of Berkshire pork is something that really needs to be experienced. This was no exception. The tenderness today was not a high scorer. It did fall of the bone but had a little chew to the bite. I believe this was because of the size and the technique of our cook. This rack was devoured and enjoyed. Would I buy Berkshire pork ribs again and would they do well in competition? To have a chance in competition these ribs would have to be bigger with more meat. They would have to be of consistent size to insure proper cooking technique to achieve ultimate tenderness. I personally will not buy these ribs again. We did love the flavor but at 10 dollars a pound a wonderful Berkshire chop would be preferred.