Grill
Smoker
OvenLocated along the center of the back, the Loin is the largest primal on the pig and the source of many of most popular cuts at the butcher counter. It is both the leanest and most tender section of the hog, making it ideal for chops and steaks. Meat from the loin generally cooks quickly and does well over high heat, with the exception of the slow-cooking baby back ribs.
Our chef-coveted Heritage breed hogs are raised in open-pasture farms in eastern Pennsylvania. Naturally herd animals, the pigs roam outside as long as they like and can come inside for shelter as they please. They eat a 13-stage all-vegetarian diet and grow to roughly 280 lbs. Like all stock we source, our pork is raised without any antibiotics, hormones or steroids, and our farming partners employ the strictest standards in animal welfare.
The breed they use makes a very tasty set of ribs. Love the ribs!
On weekends I make a dry rub (with "super food" spices - antioxidants - of cumin and cinnamon) - salt, garlic, onion, paprika, pepper, chili flakes, and cook for 1.5 hours at 275 covered in foil, flip over and baste, remove foil, cook another 30 minutes. Our son was supposed to leave to make a meal with his friends but saw the rib prep happening and decided to stay home for dinner before heading back to college. Rastelli helps us to use unfair tactics to keep our family together for one more meal at the end of winter break.
Initially tried them as a Free Friday item, but we are coming back again and again. Flavorful and delicious. A real family pleaser.
We have ordered these ribs several times and they are always delicious. Lots of meat on each rib and very tender.
So Delicious... I wish you offered a bulk deal here for ordering 2 or 4 packs.
We'll make sure we add that Rupert!!
