Boneless pork loin back ribs

Discussion in 'Pork' started by trkyhntr, Jun 14, 2008.

  1. Having some guys over Monday for an annual golf outing and cookout. They picked up some "boneless pork loin backribs" and I said I'd throw them on the smoker Sunday and just heat them up after golf Monday. When they brought them over, they look like about one third rib meat and two thirds loin or chop. They are 10-12 inches long and partially sliced into pieces but intact. I'm a little worried about smoking them and drying out. I thought maybe some smoke and then foil to finish. Has any one tried this cut and any suggestions?
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Hate to do this to ya but......

    [​IMG]
    By imn88fan
     
  3. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    sounds like country style ribs which is a boston butt sliced
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I know Sam's sells those. You are right about being careful about drying out. Just watch temps carefully and you should be fine. I would wrap no higher than 140' IMHO.

    Good luck!
     
  5. I'm not able to do the pics. I don't think they are from the shoulder because of the loin meat attached to the rib meat. Two very different looking pieces of meat attached which makes me think it is the cut where the ribs meet the loin.
     

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