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Side ribs cost

Italo2275 Aug 4, 2012 01:12 PM

I just had to post this to get some feedback,I recently bought 2 slabs of ST Louis style Side Ribs From the Healthy Butcher in Toronto, and I paid 54 dollars for them.22 dollars a kilo. This is otragious!! And to top it off they were cut right to the bone,for that price I would expect lots of meat on top.
I have no words for this.
Any comments?

  1. porker Aug 13, 2012 07:01 PM

    Whattabout chinatown. I always buy side ribs in Montreal's chinatown, reg price $1.99/lb, sometimes on sale for cheaper.
    Don't know if its the case in TO.

    1. jayt90 Aug 13, 2012 06:58 AM

      I bought a side ribs special, $5.50/kg, or $2.49/lb, at Foodland, part of Sobeys, yesterday, and boy, were they tough, even after 4 hours of slow grilling!
      I never have good luck with side ribs, although I can't justify buying the huge tray at Costco.
      But Costco's back ribs have always been first rate and easy to grill or smoke.

      11 Replies
      1. re: jayt90
        ebay3392 Aug 13, 2012 06:06 PM

        Holy crap...I cannot believe the prices I am seeing posted here...I always wait for either SuperStore or No Frills to put the meaty baby back ribs on sale for either $2.88 - $2.98 per pound. Then fill the freezer with them. Get the ones where you cannot see the bones on top, almost looks like a pork loin from top view. You will forget side ribs or anything else after you tried these puppies, before and after shots attached. Anyone I have made these for on my backyard smoker tell me they are the best they have ever had, like they freak out over them. Two rack for ~20 bucks and can easily feed 4.

        1. re: ebay3392
          BusterRhino Aug 13, 2012 07:38 PM

          Well these ribs are from sows, old pigs with no use left in them. Usually from breading stock, culling the heard meat. They are also specially cut to include part of the side ribs... not as good of a deal as you might think

          1. re: BusterRhino
            justxpete Aug 13, 2012 10:03 PM

            This man knows his meat.. and also happens to have the best wings in the GTA, says me.

          2. re: ebay3392
            Italo2275 Aug 14, 2012 07:17 AM

            WOW, where did you get those Ribs? I have gone to Nofrils and Superstore with no lick. Honestly I have not found a place where they keep that nice cap on top of the ribs. They all trim this very close to the bone.

            1. re: Italo2275
              ebay3392 Aug 15, 2012 08:52 AM

              Hi Italo, I can only find these type of ribs once every few years, in fact the last sale I got them in July I went a second time to get more and the shipment they got in were the 'shiners' like everyone else has...I will make sure I will post on here if I see them again on sale. Last year I bought some on sale and they were not so good, shiners and tough. My wife and friends like baby backs so that is what I have standardized on for now as I used to make side ribs for they are cheaper, but observed that people were eating more 'sides' than 'ribs' and was not getting the WOW Factor that I was hoping. When on sale for $2.88/pp for more meat than bones, to me it is a no brainer.

              1. re: ebay3392
                ebay3392 Aug 15, 2012 09:49 AM

                I actually cooked these at 275 average temperature for about 3.5 hours wrapped in foil at same temperature for 1.5hours then sauced them at the end with the dampers closed and fire petering out for another half hour. I made these for a work lunch meeting and started them at 6am and was done by 12. I figured the thickness I could bump the temperature up from typical 225-250 and get away with it plus outside conditions were ideal warm and sunny with a breeze...and seriously I would do it that way standard as people flipped out over them.

                1. re: ebay3392
                  ebay3392 Aug 16, 2012 10:19 AM

                  Just was at a Loblaws and same cut available in Mississauga area for $3.50/pp if anyone interested. Definitely the same cut as I have used from my other posts.

            2. re: jayt90
              SocksManly Aug 14, 2012 02:11 PM

              Most of the people on the competition BBQ side of things swear by side ribs (cut "St. Louis style") as being the way to go.

              Cutting Side Ribs St Louis Style: http://imgur.com/A5Z8k

              1. re: SocksManly
                Davwud Aug 15, 2012 04:18 AM

                For Q yes, side is the way to go. Although those ones ebay showed seem to have plenty of fat.

                For any other standard prep, I use baby back.


                1. re: Davwud
                  BusterRhino Aug 15, 2012 09:04 AM

                  Disagree with the statement for Q side is the way to go, sides are tougher, take longer to cook (way longer) and generally don't have as much meat (more bone), yes I actually do know this as we have done tests, cut the meat off the bones, weight it out etc. Lb for Lb backs give you more meat, less bone, it's more tender and has a cooking time considerable less than sides, think 3.5 - 4 hours @225 compared to 5-7 hours @225 for sides.

                  In the end it's all personal opinion, just like everything else - if you like it, then it is the right thing for your backyard.

                  1. re: BusterRhino
                    Davwud Aug 15, 2012 09:19 AM

                    Ya. It's a bit of a tough call I guess. AFAIK the general rule is the tougher the meat, the better the taste. Lots of connective tissue to break down but once it has, that collagen nicely bastes and makes for lip smackin' goodness.
                    In your case, at the restaurant, the quicker the turnover in the smoker, the better I would imagine. For me, the longer smoke time is more or less irrelevant.

                    I've had plenty of ribs all over the North Alabama and Tennessee regions and 9 times out of 10 side ribs are better.

                    One thing that bothers me is the perception (around here) that back ribs are "Better," Like offering side ribs is offering an inferior cut. They're just different is all. Both have a place in my heart.


            3. s
              SocksManly Aug 12, 2012 07:21 PM

              Costco side ribs at $4.99/kg or $11/lb in the GTA, bought some today.

              Pretty sure I saw Back Ribs for $7.49/kg

              1. Kagemusha Aug 4, 2012 02:10 PM

                Go to Costco for ribs--side or back.

                14 Replies
                1. re: Kagemusha
                  dachopstix Aug 5, 2012 05:26 PM

                  Walmart has vacuum-sealed packages of 2 side ribs for only $9.00

                  1. re: dachopstix
                    Kagemusha Aug 5, 2012 05:42 PM

                    They're all yours!

                    1. re: Kagemusha
                      Davwud Aug 7, 2012 06:02 AM

                      I use Walmart ribs for BBQ all the time. No issues.
                      I prefer Costco though.

                      As for the cost of the OP's ribs, all I can say is, "No surprise."


                      1. re: Davwud
                        Italo2275 Aug 7, 2012 06:41 AM

                        So here is something funny, I went to walmart and ended up getting the 9 dollar ribs so In cam compare with my 20 dollar a rack ones.
                        So the 20 dollar a rack ribs from Healthy Butcher I smoked them at the same time as the 9 dollar ribs. The results were funny. The 9 dollar ribs came out nice and the other ones the met deteriorated and shrunk like crazy.

                        1. re: Italo2275
                          Davwud Aug 7, 2012 08:17 AM



                          1. re: Italo2275
                            tweeze Aug 12, 2012 07:09 AM

                            The $9 ones were probably "seasoned" pork. Which means they were tumbled in phosphate salt and water. Therefore a more tender rib and less shrinkage. Should have been labelled.

                            1. re: tweeze
                              BusterRhino Aug 12, 2012 07:15 AM

                              You really can't do a side by side comparison, you also can't smoke ribs 'the same' from different sources. Ribs are done when they are done and it sounds like you overcooked the other ones (not the wal mart ones). The wal mart ones would have been tougher meat to begin with, also why they took longer. Ribs need to be removed from the smoker when the ribs are done. Otherwise what you get are called 'swampy' ribs. Did you foil them? Otherwise known as the texas crutch? if you did then that would be the cause of part of the mess.

                              And Tweeze was probably right, almost all of wal marts meats are 'seasoned' , I don't know if they are legally allowed to use Phosphates without labelling a product as such (well actually I do know and they can't) but they can legally call it seasoned and they do tumble it in a vacuum chamber with brine in it so they can increase the weight artificially on the meat by as much as about 8% with just water. Yes that's right you are paying for 8% of the cost of the sticker for just water. Bet you feel sort of crappy about that, always buy the halal stuff when you can - although that can be reaaally hard with pork.

                              1. re: BusterRhino
                                iamafoodie Aug 12, 2012 10:15 AM

                                Buster, good one. I'm saving that one for next April 1st's ISO.

                                1. re: BusterRhino
                                  flying101 Aug 16, 2012 11:47 AM

                                  It would be impossible to buy halal pork, since halal does not allow the consumption of pork... please tell me you knew that right...

                                  1. re: flying101
                                    Davwud Aug 16, 2012 01:09 PM

                                    This line should tell you all you need to know; "although that can be reaaally hard with pork."


                                    1. re: Davwud
                                      porker Aug 16, 2012 01:57 PM

                                      Interesting, perhaps halal-style?....or almost-halal?

                                      1. re: Davwud
                                        flying101 Aug 16, 2012 02:24 PM

                                        you would think...

                                        1. re: flying101
                                          porker Aug 17, 2012 05:14 AM



                                      2. re: flying101
                                        ebay3392 Aug 17, 2012 11:20 AM


                        2. s
                          SocksManly Aug 4, 2012 01:40 PM

                          It pays to be hip... No no that's not it, the other way around.. You have to pay to be hip.

                          2 Replies
                          1. re: SocksManly
                            Italo2275 Aug 4, 2012 01:51 PM

                            If I knew I would not have ordered them.

                            1. re: Italo2275
                              stv Aug 4, 2012 02:28 PM

                              You buy things without knowing how much it costs!?!

                          2. dachopstix Aug 4, 2012 01:35 PM

                            What kind of pork was it - organic, antibiotic-free, Berkshire? If it were "average" Ontario Grade A pork, then yes, it's a bit much, seeing as you can get St. Louis style side ribs for $1.99/lb or $4.39/kg.

                            1 Reply
                            1. re: dachopstix
                              Italo2275 Aug 4, 2012 01:50 PM

                              Where do you get them in Toronto? And I did not know they were organic.

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