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The meat counter I shop at has "Boneless Baby Back Ribs". Are they just part of a pork loin? And what is your recommendation for smoking them. They are about the same thickness and length of a half rack of ribs.
I think it is the meat cut off the top of the ribs but I'm not sure about that. I'd treat them like any other rib ob the smoker but the cooking time could be shorter.
I must admit these were one of my complete failures. I cooked them far to long and they were dry, dry, dry. Did I mention they were dry . I did them like regular bb ribs and boy was that a mistake.