Talk:Pork ribs

Latest comment: 5 years ago by Quedude in topic You can use my diagrams

"Spare ribs", One word or Two

edit

It seems to me that "spareribs" one word, refers to a cooked pork dish, usually cooked or served with sauce, and that "spare ribs" refers to having extra ribs. "Spare" means excess, extra, more than is needed, desired, or required. The single word term "spareribs" derives from Low German 'ribbesper', and the two word terminology derives from the two separate words "spare", meaning extra, and "ribs". "Spare ribs" would be what a paleontologist has left over after putting together a dinosaur skeleton. In any case, both versions have been used in this article. I think we should go with one or the other, and I would vote for "spareribs". I guess this comment also applies to the Spare ribs article, so I'll put the comment there as well. Mcraigw 19:01, 23 August 2007 (UTC)Reply

Both spellings are acceptable and are used properly in this article Quedude (talk) 16:17, 21 April 2009 (UTC)Reply

Spelling of "cartilage"

edit

Just wanted to point out the spelling error of CARTILAGE.

fixed. -Agyle 08:37, 14 August 2007 (UTC)Reply

WikiProject Food and drink Tagging

edit

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and careful attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 02:28, 4 July 2008 (UTC)Reply

Merge Riblets into Pork ribs

edit
The following discussion is closed. Please do not modify it. Subsequent comments should be made in a new section. A summary of the conclusions reached follows.
Consensus for merge. -- P 1 9 9   16:54, 19 March 2014 (UTC)Reply

The Riblets article has been unsourced & orphaned since at least 2009. A quick search of google books returns results mostly about astrophysics and aerodynamics. Given that Riblets are generally type of Pork rib, it should be merged into this article as a subsection, just as "baby back ribs", "rib tips" etc are subsections of this article. -- nsaum75 !Dígame¡ 19:58, 31 March 2011 (UTC)Reply

This proposal has been around for over a year. If no one objects, I may merge this myself. I'll wait a while for comments. JoeSperrazza (talk) 20:47, 24 May 2012 (UTC)Reply

merging would be fine as long as an indexed section is included for riblets, button ribs and feather bones since those are common terms that they are sold under. In most cases people are probably going to be doing the search for information to assist with recipe searches. That is how I came across it as I have never used riblets and was looking for other ideas for searches. — Preceding unsigned comment added by 71.100.48.188 (talk) 08:11, 3 June 2013 (UTC)Reply

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

Diagrams to Help Visualize the Different Ribs

edit

Couldn't quite picture what the entry was trying to say so Googled a bit and found this, http://www.amazingribs.com/recipes/porknography/pork_cuts.html, which has some very good diagrams that make it very clear where the different cuts of meat come from for Pork ribs. Would be nice if this entry had something similar. — Preceding unsigned comment added by 124.24.198.64 (talk) 12:06, 21 March 2012 (UTC)Reply

You can use my diagrams

edit

I am Meathead, owner of https://amazingribs.com and the diagrams mentioned above. I would be please to give permission to use the diagram on Wikipedia, but I would like to retain copyright so others may not use it without permission. I am still learning my way around here so let me know what to do. — Preceding unsigned comment added by Quedude (talkcontribs) 21:33, 19 January 2019 (UTC)Reply

McDonalds contributions to ribs

edit

We should dedicate a whole section, or at least reference another article dedicated to the wonderful McRib.192.236.17.47 (talk) 17:27, 11 September 2012 (UTC)Reply

You really ought to get out more often.
 — Berean Hunter (talk) 19:34, 11 September 2012 (UTC)Reply

"Unlike back ribs or spare ribs, the structure of the rib"

edit

Quote from the section on Rib Tips: "Unlike back ribs or spare ribs, the structure of the rib is provided by dense costal cartilage, not bone. Rib tips are cut away from the spare ribs when preparing St. Louis style spare ribs."

The phrase "structure of the rib" seems wrong. Which rib are we talking about? Die the author mean "tip" not "rib"?