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Boneless baby back ribs

post #1 of 11
Thread Starter 

Guys,

 

At my local grocery store, they normally have regular BB's for about $3-4/lb.  They also have "boneless BB's", which have the same overall shape, but obviously with no bones; the meat looks like porch chops.   I wanted to know if anyone else tried grilling/smoking this cut, as I'm not sure how to approach (i.e low and slow vs grilled at around 300 degrees)

 

Thanks guys!

 

Mark

post #2 of 11

I have read about this being a marketing ploy...Regular Pork Loin (what gets cut into Pork Chops) cut Lengthwise to resemble Slabs of Baby Backs...If that is what you are seeing at the store...Either low and slow...225*F to an Internal Temp of 145*F...OR...On the Grill to the same IT...A Brine would add Moisture and Flavor too...JJ

post #3 of 11

icon_cool.gif

I don't do baby backs that often but I have never heard of boneless. That just doesn't sound right to me.

post #4 of 11

they have those at my market and I always thought it was a gimmick , but I just searched google images and realized what my store has is , what I believe , baby back ribs with the bones removed . The ones I always see have slits cut into the meat and I now realize I think that's where the bone was . I've only been looking at those for years and just now figured it out . I think of my self as a little "slow on the switch " but I have a friend that says to me every now and then "you're probably the smartest person I know " but he drinks quite a bit .

   Anyway , I think maybe I'll buy a piece of them , cut them up where there already sliced , to make strips , and then maple sugar cure them . I have seen some posts I think it was bacon on a stick ??

   I've had them before but I almost think I just grilled them on my gas grill . I'm sure someone will post better info .

post #5 of 11

DUDE...IF YOUR AVATAR IS A PICTURE OF WHAT IT LOOKS LIKE...CHANGE IT NOW! OR RISK LOSS OF MEMBERSHIP!...JJ

post #6 of 11

Another ploy to scam the customer and drive prices higher...It will not be much longer that those pictures of the sectioned off carcasses are going to look really wierd.

post #7 of 11

I guess next time I'm at that store I'll ask who ever is working . If I remember . I always say my memory is about as long as my di..........................................................................................................................................

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git finger.

post #8 of 11
My 2cents.
Smoke low and slow.
I never grill anything anymore. Even hamburgers get smoke low and slow !
post #9 of 11
Thread Starter 

Thanks guys, this is an example of what these look like at my store, but longer:

 

http://www.wagshals.com/images/M680MarketBonelessBabybackribs.jpg

 

Thx!

post #10 of 11

Yep...Loin...BTW...I didn't catch your RollCall Post so... WELCOME TO THE SMF! The only Dumb Question here is the one that doesn't get ASKED!...JJ

post #11 of 11

JJ knows his cuts of meat. I would believe him if he says it's a loin sliced lengthwise. 

 

I would think you would be better off with regular BB's anyway, because the bones are what keeps them so moist.

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