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Boneless Back Ribs W/Qview

post #1 of 13
Thread Starter 
I spotted these at Sam's yesterday.

1.99 a pound, can't buy good hamburger for that.

3 1/2 tbs TQ, and some soy and garlic.

In the smoker a few hours later after rinsing and adding some Sweet Baby Ray's.

1 1/2 hour later.

Another 1/2 hour and slathered with more sauce, ready for a sear.

Couple minutes on each side on the Weber gas.

I had to test of course. As usual I wasn't impressed.

Today, Carol tasted after work and she loved them.

All sliced, some for her lunch, rest in the freezer.
After tasting tonight they were great.

Thanks to Brian's post on his CSR's and talking in chat about the times, I just did it, as I was going to wait till tonight.
post #2 of 13
Nice Job Ron. Glad to hear that they turned out good. PDT_Armataz_01_37.gif
post #3 of 13
Love smoking those. My Brother almost always requests I do up a few batches whenever possible, all flavor and meat, not a lot of fat.
My favorite way to do them is chipotle rubbed.
Glad you liked them a lot better after the next days taste test.
post #4 of 13
Is it just me, or does that meat look like Pigeon??

post #5 of 13
Beautiful looking meat there, Ron! Wow...can't understand why you didn't like 'em. Pretty darn good from here PDT_Armataz_01_34.gif
post #6 of 13
That last picture looks like pigeon to me!
post #7 of 13
Well, at least Ron decided to take care of the pigeon problem in a smoky wayPDT_Armataz_01_12.gif
post #8 of 13
Looks good Ron!
post #9 of 13
Looks great Ron!!!!!PDT_Armataz_01_37.gif I gotta try some of those.
But I think yer gonna hear a lot of pidgeon jokes here for awhile....PDT_Armataz_01_03.gifPDT_Armataz_01_12.gif
post #10 of 13
Looking mighty good and juicy Ron, got to get something to eaticon_smile.gif
post #11 of 13
Oh, man! I shouldn't have looked...I just got home from work a few minutes ago and dinner's not quite ready..........urgh!!!!!!!!!

They look great Ron!

post #12 of 13
I checked at a couple butcher shops and they didn't know what a boneless porl lion back rib was. Is this actually the end of a pork loin? I would love to try this.
post #13 of 13
The boneless backribs sometimes can be called boneless countrystyle ribs. It is from the pork loin...usually from a boneless pork loin butterflied lengthways then cut crossways into 1" to 1-1/4" wide ribs. There Is no set list of names for specific cuts set up by the usda so some shops take the liberty to make up all kinds of interesting names for cuts,such as colorado roasts kansas city steaks Petite cut steaks.
Its a shame really.PDT_Armataz_01_33.gif
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