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2cents
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Thu, Oct 01 2020, 9:14 pm
Can I substitute a different cut of meat for a recipe that calls for spare ribs? A less expensive cut.
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Odelyah
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Thu, Oct 01 2020, 9:37 pm
not sure if it's less expensive where you live but for years I've used flanken in my ribs recipe, ever since I lived in places where I couldn't get ribs. pretty sure they're the same cut of meat, just cut across the rib bones instead of alongside/ in between them.
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mamma llama
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Thu, Oct 01 2020, 9:41 pm
Odelyah wrote: | not sure if it's less expensive where you live but for years I've used flanken in my ribs recipe, ever since I lived in places where I couldn't get ribs. pretty sure they're the same cut of meat, just cut across the rib bones instead of alongside/ in between them. |
We do this too. Cooked correctly, I actually prefer it to spare ribs!
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shmosmom
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Thu, Oct 01 2020, 9:44 pm
Little cheaper- boneless flanken
Lot cheaper- see if your butcher has something called finger meat
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Odelyah
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Thu, Oct 01 2020, 9:48 pm
mamma llama wrote: | We do this too. Cooked correctly, I actually prefer it to spare ribs! |
me too--because it's less messy/ more possible to eat with a fork and knife this way; hence a bit more yomtovdik IME
however, flanken is still pretty expensive where I live, but I think the ribs cost more (now they sell them where I live) because there is a higher percentage of bone, so I still use flanken for ribs.
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ra_mom
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Thu, Oct 01 2020, 9:50 pm
Why not bake a minute steak recipe with the spare ribs glaze that you want?
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Odelyah
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Thu, Oct 01 2020, 10:00 pm
I'm actually planning to make 2nd cut brisket with the (homemade) bbq sauce I usually with my ribs. any thoughts about this ra mom?
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2cents
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Thu, Oct 01 2020, 10:05 pm
ra_mom wrote: | Why not bake a minute steak recipe with the spare ribs glaze that you want? |
I'm very new to this. Just substitute minute steak for the ribs or do I bake it differently...?
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ra_mom
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Thu, Oct 01 2020, 10:05 pm
Odelyah wrote: | I'm actually planning to make 2nd cut brisket with the (homemade) bbq sauce I usually with my ribs. any thoughts about this ra mom? |
Rub with oil, season brisket very well, pour a drop of water around the sides. Cover and bake as you would your regular brisket. 30 minutes before it finishes cooking, glaze the brisket and finish in the oven uncovered.
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2cents
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Thu, Oct 01 2020, 10:05 pm
Google is telling me to try a chuck roast. Yae or nay?
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ra_mom
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Thu, Oct 01 2020, 10:06 pm
2cents wrote: | I'm very new to this. Just substitute minute steak for the ribs or do I bake it differently...? |
It depends on the recipe. What temp and for how long on the ribs recipe?
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Odelyah
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Thu, Oct 01 2020, 10:31 pm
ra_mom wrote: | Rub with oil, season brisket very well, pour a drop of water around the sides. Cover and bake as you would your regular brisket. 30 minutes before it finishes cooking, glaze the brisket and finish in the oven uncovered. |
ok thanks-I hear about the oil, but my sauce has a lot of good seasoning, fresh garlic, etc. so when I make ribs, I don't add other spices. after browning the flanken in the oven I pour off excess fat, cover with the sauce and bake for maybe an hour on 350. do you you think I should still season the brisket? usually I make brisket by rubbing with pepper/garlic/paprika and putting on top of onions/mushrooms/celery/carrots, and pouring red wine on top and baking covered at 350. but I never made brisket with bbq sauce so I wasn't sure how to modify..
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