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Boneless Baby Backs - Page 2

post #21 of 29

im worried a 195 It is too high

post #22 of 29
Quote:
Originally Posted by Four20 View Post
 

im worried a 195 It is too high

Beat me to it! If it is Loin, 195 is going to be DRY. At whatever IT they are at now, get a bite and see if they need more cooking...JJ

post #23 of 29
Thread Starter 
Quote:
Originally Posted by Chef JimmyJ View Post
 

Beat me to it! If it is Loin, 195 is going to be DRY. At whatever IT they are at now, get a bite and see if they need more cooking...JJ

 

Had the same thought so I started checking it when it hit 165. I ended pulling it at 175. Thanks to the foiling juice and wrap (either that or dumb luck) they were moist and fork tender. The only change I think I'd make is throwing them on a screaming hot grill to give them a bit of char/crust at the very end.

 

Not the prettiest "slab of ribs" ever. I used too much foiling juice but I wanted to make sure they wouldn't get dry.

 

Sliced these "ribs" along the precut lines

 

It was definitely not a rib texture at all. I'm thinking these were a loin sliced out to look like ribs or maybe the shoulder blade part of the loin like Sailor mentioned. I don't know what the texture on that cut is like though so who knows.

 

They were tasty and I'd actually consider getting them again now that I know what they are and can handle them a bit better. 

 

Start to finish they were in the smoke for 2 hours @ 265-275 (windy as all get out today) then foiled and back in the smoker for right at an hour at the same temp when I pulled them at 175. I used a mix of mesquite and apple which was just about right given the short smoke time.

 

I'm still a bit put off that this is what we ended up with when my wife asked for 2 racks of baby backs but that I can address when I get back to the butcher shop. 

 

All in all though a good smoke. There was 1.5 rib left from 2 full slabs with four people eating so nobody complained too much. 

post #24 of 29
Quote:
Originally Posted by SmokesOnTuesday View Post
 

 

Had the same thought so I started checking it when it hit 165. I ended pulling it at 175. Thanks to the foiling juice and wrap (either that or dumb luck) they were moist and fork tender. The only change I think I'd make is throwing them on a screaming hot grill to give them a bit of char/crust at the very end.

 

Not the prettiest "slab of ribs" ever. I used too much foiling juice but I wanted to make sure they wouldn't get dry.

 

 

Sliced these "ribs" along the precut lines

 

 

It was definitely not a rib texture at all. I'm thinking these were a loin sliced out to look like ribs or maybe the shoulder blade part of the loin like Sailor mentioned. I don't know what the texture on that cut is like though so who knows.

 

They were tasty and I'd actually consider getting them again now that I know what they are and can handle them a bit better. 

 

Start to finish they were in the smoke for 2 hours @ 265-275 (windy as all get out today) then foiled and back in the smoker for right at an hour at the same temp when I pulled them at 175. I used a mix of mesquite and apple which was just about right given the short smoke time.

 

I'm still a bit put off that this is what we ended up with when my wife asked for 2 racks of baby backs but that I can address when I get back to the butcher shop. 

 

All in all though a good smoke. There was 1.5 rib left from 2 full slabs with four people eating so nobody complained too much. 

 

All's Well that Ends Well !!:drool

 

That's what I thought it was when you first mentioned what you had there.

 

Everybody liked them---That's what's Important.Thumbs Up

 

Bear

post #25 of 29
Thread Starter 
Quote:
Originally Posted by Bearcarver View Post
 

 

All's Well that Ends Well !!:drool

 

That's what I thought it was when you first mentioned what you had there.

 

Everybody liked them---That's what's Important.Thumbs Up

 

Bear

 

That's the truth. I might even buy them again, especially if JJ's recipe from upthread is as good as it sounds.

 

Stopped by the store on my lunch break yesterday to pick up supplies for this weekend's smoke and talked to Glen about it while I was there. Long story short and Glen being the good guy he is I ended up with a couple extra racks of bone in baby backs to throw on the smoker this weekend free of charge. 

post #26 of 29
Quote:
Originally Posted by SmokesOnTuesday View Post
 

 

That's the truth. I might even buy them again, especially if JJ's recipe from upthread is as good as it sounds.

 

Stopped by the store on my lunch break yesterday to pick up supplies for this weekend's smoke and talked to Glen about it while I was there. Long story short and Glen being the good guy he is I ended up with a couple extra racks of bone in baby backs to throw on the smoker this weekend free of charge. 


That's Great !!  

Sounds like Glen's a pretty good guy!

Now you'll be able to compare the real BBs to the Not so real BBs.

 

I'll bet it will be close!

 

Bear

post #27 of 29

Glad you were able to pull out a successful cook!

At least she didn't come home with.... "Ribs"....

:icon_lol:

post #28 of 29

mmmmm

 

Pork Bi-Product Patty.

post #29 of 29

McRib like Patties, Instant Mash Potatoes, Kraft " Blue Box " Mac & Cheez, Tomato Sauce from a Jar...A little creative Doctoring and it's all good!...JJ

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