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Boneless Back Ribs W/Qview

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ronp

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
Apr 27, 2008
5,433
22
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.
 

bmudd14474

Legendary Pitmaster
Staff member
Administrator
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★ Lifetime Premier ★
Jun 1, 2008
9,621
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Nice Job Ron. Glad to hear that they turned out good.
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fire it up

Smoking Guru
OTBS Member
Feb 24, 2009
5,167
14
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.
 

rivet

Master of the Pit
OTBS Member
Apr 25, 2008
3,232
16
Beautiful looking meat there, Ron! Wow...can't understand why you didn't like 'em. Pretty darn good from here
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pignit

Master of the Pit
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SMF Premier Member
Nov 3, 2008
1,928
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That last picture looks like pigeon to me!
 

fire it up

Smoking Guru
OTBS Member
Feb 24, 2009
5,167
14
Well, at least Ron decided to take care of the pigeon problem in a smoky way
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oneshot

Master of the Pit
SMF Premier Member
May 30, 2009
1,322
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....
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forluvofsmoke

Smoking Guru
OTBS Member
Aug 27, 2008
5,170
409
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!

Eric
 

shriv

Fire Starter
Feb 4, 2009
67
10
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.
Thanks
shriv
 

smokingohiobutcher

Master of the Pit
OTBS Member
Jun 21, 2009
1,185
34
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.
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