Boneless baby back ribs

chitownsmoker

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Nov 7, 2011

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• Nov 9, 2011

• #1

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

 

chef jimmyj

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• Nov 9, 2011

• #2

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

 

mballi3011

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• Nov 9, 2011

• #3

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

 

jsdspif

Meat Mopper

Feb 10, 2007

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Paw Paw , MI

• Nov 9, 2011

• #4

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 .

 

chef jimmyj

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• Nov 9, 2011

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

 

roller

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• Nov 9, 2011

• #6

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.

 

Last edited: Nov 9, 2011

jsdspif

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Feb 10, 2007

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Paw Paw , MI

• Nov 9, 2011

• #7

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.

 

jrod62

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• Nov 9, 2011

• #8

My 2cents.
Smoke low and slow.
I never grill anything anymore. Even hamburgers get smoke low and slow !

 

chitownsmoker

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Nov 7, 2011

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• Nov 9, 2011

• #9

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

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

Thx!

 

chef jimmyj

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• Nov 9, 2011

• #10

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

 

SmokinAl

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• Nov 9, 2011

• #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.