SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meat Selection and Processing › Pork Loin BackRibs Boneless
New Posts  All Forums:Forum Nav:

Pork Loin BackRibs Boneless

post #1 of 9
Thread Starter 

Hit SAMS Club early this morning, and picked up a package of pork that says "Pork Loin Backribs Boneless"

 

DSCF3279.JPG

 

Are these really boneless ribs or what?

They were $2.38/lb. so I figured i couldn't go wrong.

Gonna smoke them up using the 3-2-1 method tomorrow

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #2 of 9

Don't know. I know there is a loin and I know there are ribs. Didn't know there was something in between. Could be a blade roast. One of our resident meatheads should know.

post #3 of 9
Thread Starter 

Just found this old post from RonP

 

http://www.smokingmeatforums.com/t/79976/boneless-back-ribs-w-qview

 

Is it rib meat or pork loin?

 

Either way, I'm gonna smoke them up!

 

 

Todd

No Creosote! A-Maze-N Smokers

Reply
post #4 of 9

What SOB said in that post seems to make sense.

post #5 of 9

Right or wrong, they look like the things I've been calling CSRs (Country Style ribs).

 

 

Bear

post #6 of 9
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post

Right or wrong, they look like the things I've been calling CSRs (Country Style ribs).

 

 

Bear



SOB called them the same thing in another thread.

Do they smoke up like pork loin or rib meat?

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #7 of 9
Quote:
Originally Posted by TJohnson View Post


SOB called them the same thing in another thread.

Do they smoke up like pork loin or rib meat?

 

TJ

 

More like Ribs.


I did them 3-2, and skipped the last "1".

Gotta watch you don't dry them out, especially if they are "pre-sliced" partially thru into rib size pieces

If they're small & sliced---Could go 2-2-.5

 

Adiochiro (James) makes good looking ones---So does "Flash". (Among others)

 

 

Bear

 

post #8 of 9

CSRs are from the shoulder aren't they?

post #9 of 9
Thread Starter 
The boneless backribs sometimes can be called boneless countrystyle ribs. It is from the pork loin...usually from a boneless pork loin butterflied lengthways then cut crossways into 1" to 1-1/4" wide ribs. There Is no set list of names for specific cuts set up by the usda so some shops take the liberty to make up all kinds of interesting names for cuts,such as colorado roasts kansas city steaks Petite cut steaks.
Its a shame really.PDT_Armataz_01_33.gif
 

No Creosote! A-Maze-N Smokers

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meat Selection and Processing › Pork Loin BackRibs Boneless