I picked up some "Boneless Backribs" at SAMS Club yesterday, and thought I would give them a good smokin' today.
Wasn't sure if these were rib meat or loin or what??
It really didn't matter cuz they turned out AWESOME!
Smoked for 2 hours at 170° & 1 Hour at 225°, with Maple, Hickory and Cherry Pellets
I was gonna gonna foil and cook for another hour, but decided to slice off a chunk and try it.
Man, it was so juicy, and the internal temp was already 160°, so I decided to eat as is!
Turns Out they tasted more like Pork Loin than Rib Meat
I'll do these again for sure!!!
Thanks for looking!
Todd
SAMS Club Boneless Backribs
Dusted Heavily With Beer-B-Q's Competition Rub, Wrapped and into the Fridge for a Few Hours.
Inside My MES 40, Patiently Waiting For Some Smoke
Filled AMNPS with Maple, Hickory and Cherry Pellets and Started it with a Torch, Thru Starter Hole.
Allow the Flame to Burn for 5-10 Minutes and Blow it Out.
AMNPS Smoking!
AMNPS Inside My MES 40"
Burning Pellets Facing Chip Pan Housing
Pull Chip Pan Out 1 1/2", But Do Not Remove.
Chip Pan Doubles as Heat Shield For Door And Floor
Pull The Chip Loader Out 1/4 Way
Smoked for 2 1/2 Hours at 225°
Cut Into a Slab for a Quick Test and Man It's Juicy!
Internal Already at 160°, So That's Done In My Book!
Plated Up With Some Smashed Taters and Acorn Squash
Wasn't sure if these were rib meat or loin or what??
It really didn't matter cuz they turned out AWESOME!
Smoked for 2 hours at 170° & 1 Hour at 225°, with Maple, Hickory and Cherry Pellets
I was gonna gonna foil and cook for another hour, but decided to slice off a chunk and try it.
Man, it was so juicy, and the internal temp was already 160°, so I decided to eat as is!
Turns Out they tasted more like Pork Loin than Rib Meat
I'll do these again for sure!!!
Thanks for looking!
Todd
SAMS Club Boneless Backribs
Dusted Heavily With Beer-B-Q's Competition Rub, Wrapped and into the Fridge for a Few Hours.
Inside My MES 40, Patiently Waiting For Some Smoke
Filled AMNPS with Maple, Hickory and Cherry Pellets and Started it with a Torch, Thru Starter Hole.
Allow the Flame to Burn for 5-10 Minutes and Blow it Out.
AMNPS Smoking!
AMNPS Inside My MES 40"
Burning Pellets Facing Chip Pan Housing
Pull Chip Pan Out 1 1/2", But Do Not Remove.
Chip Pan Doubles as Heat Shield For Door And Floor
Pull The Chip Loader Out 1/4 Way
Smoked for 2 1/2 Hours at 225°
Cut Into a Slab for a Quick Test and Man It's Juicy!
Internal Already at 160°, So That's Done In My Book!
Plated Up With Some Smashed Taters and Acorn Squash
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