Duroc Ribs

[rschust]

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]

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

[Chromeski]

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

[Dirtytires]

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

[evansdu023]

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

I'm looking for the best recepe of the best marinade sauce for BBQ ribs!
Thanks!

[Dirtytires]

A rib marinade?

You mean rub... right?