Having some guys over Monday for an annual golf outing and cookout. They picked up some "boneless pork loin backribs" and I said I'd throw them on the smoker Sunday and just heat them up after golf Monday. When they brought them over, they look like about one third rib meat and two thirds loin or chop. They are 10-12 inches long and partially sliced into pieces but intact. I'm a little worried about smoking them and drying out. I thought maybe some smoke and then foil to finish. Has any one tried this cut and any suggestions?
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6/14/08 at 1:25pm