Poor man’s boneless ribs

[towtruck212]

Holiday pork loin on sale. I took a 8 inch chunk off the end. Cut and rolled it out flat. I tried for a three-quarter inch thickness. Rubbed it down with my homemade rub and put it on the smoker 225° I cooked it till it started to look pretty good. Brought it inside cut it into its individual ribs. I added more dry rub to the ones I was going to leave dry and left the other ones for sauce. I pulled them off when the internal temperature was 165. They could have definitely gone a little higher to make them more tender. All and all really good boneless ribs.

 

[DRKsmoking]

Looks like a nice serving of tasty pork

David

 

[Sowsage]

This is a intresting idea. Nice work! Just an idea for you.... If you took them to 165° that could be the reason they were not tender.. This cut is very lean. On the next round insted of trying to take them further.. Try less.. Pull at 140° and let them rest for 10-15 min before slicing. You will have a much mor tender end product... I'm afraid if you take them past 165° they will be so tough and dry they will be almost inedible..

 

[Fueling Around]

Nice
Add a stick and you have carnival food

 

[SmokinAl]

They sure look good from here!
Al

 

[smokerjim]

Looks good

 

[bauchjw]

Those look really tasty! Great work! I think I'll try that with the sticks, my kids would love that!

 

[towtruck212]

This is a intresting idea. Nice work! Just an idea for you.... If you took them to 165° that could be the reason they were not tender.. This cut is very lean. On the next round insted of trying to take them further.. Try less.. Pull at 140° and let them rest for 10-15 min before slicing. You will have a much mor tender end product... I'm afraid if you take them past 165° they will be so tough and dry they will be almost inedible..

I would want to try to make them mimic a fall off the bone rib as much as I can. Not so much a perfectly cooked tenderloin. At 165 they were not very dry.

 

[jcam222]

Great use for the loin. I agree on finishing around 145F though, will be more tender and juicy.

 

[912smoker]

Looks good and a great idea !
Gotta try that on a stick for the granddaughters for sure !

 

[Sowsage]

I would want to try to make them mimic a fall off the bone rib as much as I can. Not so much a perfectly cooked tenderloin. At 165 they were not very dry.

You could maybe try a boneless pork butt . you could cut it in the same shape as you have done here. With the extra fat and connective tissue you could take them to a much higher temp... Like 195ish... I think that would get you the texture your looking for... Be worth trying out.

 

[sandyut]

Very creative idea! I love it. pork loins seem to be on sale here often. might need to give this process a try.

 

[towtruck212]

Yeah that would be a good idea! I just like to make different things with cheaper cuts of meat.

 

[Sowsage]

Yeah that would be a good idea! I just like to make different things with cheaper cuts of meat.

Me too!.. Buying larger primal cuts and breaking them down yourself is a great way to make some nice cuts and not break the bank!

 

[masssmoke]

Interesting and those look very nice.

With the price of ribs through the roof and with a lack of quality selection seemingly where I shop, I have been doing a boneless variety instead of traditional ribs.
I usually buy a pork butt or country style ribs and cube them up, smoke them directly on the smoker grates for a few hours and then put them in a foil pan sauced for another few hours until tender. I don't think this would work with a pork loin. But as form of burnt ends they come out pretty good and are somewhat easier and less messy than ribs when serving a crowd for a football game watch, which I did recently with good reviews. Plus you get a ton more for the $

 

[towtruck212]

Interesting and those look very nice.

With the price of ribs through the roof and with a lack of quality selection seemingly where I shop, I have been doing a boneless variety instead of traditional ribs.
I usually buy a pork butt or country style ribs and cube them up, smoke them directly on the smoker grates for a few hours and then put them in a foil pan sauced for another few hours until tender. I don't think this would work with a pork loin. But as form of burnt ends they come out pretty good and are somewhat easier and less messy than ribs when serving a crowd for a football game watch, which I did recently with good reviews. Plus you get a ton more for the $

I do the same with pork butt. I call them the real poor mans burnt ends. I see people calling a chuck roast turned into burnt ends poor mans burnt ends. Chuck cost more than brisket.

 

[masssmoke]

yes I do the same thing with Chuck, I call them poor man's burnt ends but the Chuck isn't cheap these days. I generally do Chuck instead of brisket because I usually am cooking for a small group and a full brisket is just a lot to deal with!

I do the same with pork butt. I call them the real poor mans burnt ends. I see people calling a chuck roast turned into burnt ends poor mans burnt ends. Chuck cost more than brisket.
[/QUOTE/]

 

[MJB05615]

That's very creative. Looks great. I agree with most above, take it to 145 IT and let rest a little. You should find it to be more tender and juicy. Great work.

 

[Bearcarver]

I too agree with 145° IT.
This is exactly like Country Style Ribs, but I prefer the ones from the Butt (Shoulder), instead of from the Loin. The ones from the Butt would be much juicier.

They look great, though.
Like.

Bear

 

[1MoreFord]

WalMart, Sam's, and a couple of groceries near me do much the same for a reasonable markup. They butterfly them and then score them deeply every 1-1/4" or so to emulate a rib look. I cook them the ole fashioned way to 170°F plus where I find them nice and tender and juicy the first day. If there are any left the next day they will have dried out some but a good slathering of fresh sauce while warming up will make them plenty juicy enough to choke down for leftovers. I have accidentally taken some to around 200° where they were about fork tender.