the CS pork ribs I used to get
were closer to the Butt. in the packs you can see some meat is very dark
and some lighter , the color of the Pork Loin ( the big muscle )
the lighter colored meat can become quite dry if not properly cooked.
but the dark meat , and it is surrounded w some fat , is the most delicious meat on The Pig
I think.
the next time its safe to look at full Pork Loins in the Meat Case
you will note on end some have some darker meat on it : more or less the color of Beef.
that the stuff you want. people might buy the lighter colored meat
as it's a good size and lean , but that's a mistake.
loin ( light colored ) does fine SV @ 130.1 and you wont get sick w rare pork
it will be tender and juicy. the flavor comes from the rub you add to it.
watch the salt level in your rubs , or make your own and use less salt , and more flavor
herbs and spices.
its difficult to find good pics but I found two that help :
this looks like a pack I might find in the store , ' back then ' note the pale meat
that's the loin and can get dry if not given appropriate attention, on the lower L
note the darker meat : get the packs that have as much of that meat as possible.
again , these will be more flavorful , over all , than the first pic. note how much
' dark meat ' there is. go for ones that look like this.
and do ont over cook your pork ! that's a health myth from days gone by !
