Thanks Bill!
I hope I didn't come across as snooty but my point is that all ribs are not created equal. Fresh IMHO is always best, but then as I have learned there are types of cyropak'ed meats to avoid if possible. Those with solution to prolong shelf life. And of course always best to buy cyropaks frozen.
No, not in the least ! ! ! Sorry, if I gave that impression.
While I agree that fresh is better, the problem is getting it. Not sure how well I can trust. About this time last year one of the few local butcher shops, located in high buck southeast Charlotte, was caught buying and repackaging product from Sam's, selling ground beef as bison and lamb, etc.
So, unless you really, really, really know the butcher, you know, like he's your brother-in-law or something, . . . .
BD