Cooking time & temp for Ribs

[Tiny]

Hi chaps
The more I read about ribs b more confused I am becoming, I approach my butcher and ask for a "rack of ribs" and he hands me what feels like...well...a rack of ribs! so the meat involved would be the meat betwixt each individual bone plus I suppose a couple of mm of meat that covers the bone each side.

If I was asked I think these to be "baby back ribs, but now am less sure. I have seen talk of German, st louis, meaty and some of these seem to describe a rib cage with what sounds like a layer of belly pork on them. I suppose thinking it through what I am given is not a whole pigs worth of ribs so I suppose there must be others........


Can someone out there fluent in the language of ribs help me out with translation.......

Its a bit like poker, when I wasa lad you were dealt 5 cards, traded some in for others and away you went. last time I had poker on the telly and was trying to follow what was going on they seemed to be playing a game called ma kellys 7 card whisky blind river flop....I was confused........


But I digress, rib explanations please!
Cheers
Tiny

[keith157]

Here's the Wiki page with lots of links etc. I know Steve has posted pages from a US butchery guide on here before, but |can't find them at the moment

http://en.wikipedia.org/wiki/Pork

[UKEgger]

Hey,

A site I found a while back (needed it to convert my UK to recipe books into US)

http://www.clovegarden.com/ingred/ab_cowc.html - beef click on the meat part to see the UK to US
http://www.pigonaspit.com/pork-cuts.php - Pork

This is good if you want to cut your own ribs into St Louis style - Takes a bit of practice.

http://www.meatwave.com/blog/how-to-tri ... -style-cut