Duroc Ribs

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rschust
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Duroc Ribs

Post by rschust » February 12th, 2019, 11:20 pm

Did 13 racks of Duroc St. Louis ribs and the flavor was awsome. This was my first time with this breed of pork, I will be experimenting with times and Temps and will post results and thoughts. I would also like to hear about anyone else's experience cooking this breed of pork products, particularly time and temp differences from traditional pork products. Thanks



Chromeski
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Re: Duroc Ribs

Post by Chromeski » February 13th, 2019, 4:10 am

I'm on my way to Google "duroc" I'll be back shortly.... sorry I'm no help here



Chromeski
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Re: Duroc Ribs

Post by Chromeski » February 13th, 2019, 4:12 am

The Duroc pig is an older breed of domestic pig. The breed was developed in the United States and formed the basis for many mixed-breed commercial hogs. Duroc pigs are reddish-brown, large-framed, medium length, and muscular, with partially-drooping ears. They tend to be one of the least aggressive of all swine breeds raised for meat

Still no help, but I learned something



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Dirtytires
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Re: Duroc Ribs

Post by Dirtytires » February 13th, 2019, 9:31 pm

All my pig parts look the same....cryovac sealed and stacked in a cardboard case.

Maybe I’ll ask the butcher to snap a picture of the animals ears to confirm the origin next time...lol



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