Cloned boneless ribs

[scotty]

Im now marinading part of a pork picnic in buckboard marinade to see what a leaner thinner sliced buckboard tastes like. I will do a regular buckboard/pork butt next to see how it frys up if i slice it like the thick cut bacons in the supermarkets.

OK OK so what am I getting at.

When i boned the butt for tha buckboard bacon, I sliced a long thick piece off the top and cut it into the shape of spare ribs.

We want to try and rub them with a rib rub and do the 3-2-1 method for ribs.


Anyone doing this or something similar.

Any advice is always welcome.

I wont know everything for at least 2 more days.

 

[fatback joe]

Scotty, that is what is sold as "country style ribs" down here. If you have tried using those before, the results will be identical. The "country style" is just strips off the top of the butt.

 

[mavadakin]

Hi Scotty ..i Have To Agree With Fatback..sounds Like You Have Never Done This Before...nothing Wrong With Exploring..personaly I Think You Wont Have Any Problem Country Style Ribs Are As Good As Any...enjoy The Bacon..mike

 

[richtee]

Yeah- last package of those I did had bone slivers like freakin' spear tips in 'em. Next time I'll trim 'em out, hard to see the lil bastages after smoking. OW!

 

[scotty]

This is funny.

Yes it will be the first time i ever did any type of ribs.

I was trying to get boneless ribs for less that 2 dollars a pound

I cant wait to tell Rocky

Thanks for the information guys.

 

[rockyb]

No need to tell me. I just read it. They should be pretty good. Yum.