We love BBQ. We grill fish, veggies, chicken, and meats. In fact, there are a number of Athletic-Minded BBQ joints across the country--some that even serve steamed veggies!
But, did you know that if pork is your bbq meat of choice that you can save a load of fat and calories by ordering it "pulled." Cooking Light's July, 2007 issue compared the calories, fat, sodium etc., from eating 3 oz of pork off the rib versus ordering it (and eating it) pulled. The difference is startling.
Want more food facts? Check out our past posts about Eating Well.
2 ribs--about 3 oz of meat--packs 393 calories versus 229 for pulled. The ribs also have 30 grams of fat (11 saturated) and 120 milligrams of cholesterol compared to pulled pork's 16 grams of fat (6 saturated) and 73 milligrams of cholesterol. The ribs also have significantly more sodium (92 milligrams versus 57).
Wow! We had NO idea. So next time, skip the bone!
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Oops - make that 126. Can't
Oops - make that 126. Can't subtract. Must be low on blood sugar. Probably ought to go get some bbq.
The reason for the big
The reason for the big caloric and fat savings there is that the meat in pulled pork is a different cut of pork altogether. Commercially available pulled pork is most often pork shoulder - far leaner than ribs. Taking your 30 grams of fat (in serving of ribs) vs. 16 in the pulled pork gives us a difference of 14 grams of fat. Multiply by 9 calories per gram of fat and you get a difference of 124 calories - the bulk of the difference you quote. The balance may be attributable to sauce - not sure.
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