Pork butt and Warm weather in the Sooner state.

[bullsprig]

Big smoking week ahead as the family arrives.  Pork butt and rub on at 7:00am.

Baby Back ribs on Tuesday

Smoke Salmon on Wednesday

Question, Sams had a rib that was called Pork Loin Ribs on sale for 3.18, regular 3.98.  Is this essentially a St. Louis cut or something else?

Have a great Sunday.

 

[bear55]

I bought some of those too and they look like baby backs to me, perhaps slightly larger but don't look like St. Louis.  We'll see how they are.

Richard

 

[bullsprig]

Richard, Thanks.  They are almost 2.5 times the size of baby backs.  They look really meaty.  I bet they will take 6 hrs to cook at least.

 

[themule69]

How about a pic? If they are large I would go 6 hours.

Happy smoken.

David

 

[bullsprig]

Dave, They big ribs are already wrapped and in the freezer.  I will try to post them when I cook them They were about 8 inches long and very heavy meat.  Were some type of loin rib.  I just don't know the difference in them and St Louis.

 

[themule69]

If they are real meaty it may take longer than 6 hours. You can check the pull back from the bone to tell when they are ready.

Happy smoken.

David

 

[joe black]

Here in SC many baby backs are labeled as loin backs. I have smoked many of them and have had success with 2.5-1.5-.5. A little more smoke and not falling off.

 

[seenred]

Hard to say for sure without seeing them, but like Joe Black, I've purchased baby backs that were labeled as loin back ribs. Whatever the size of the rack, I'd say don't worry too much about cook time, but smoke 'em until they pass the pull back and bend tests, which will let you know they're good and tender.

Red

 

[bullsprig]

Red and Joe,, thanks for your replays. I think they are much larger than baby backs but very nice ribs.  Will have fun cooking them.

The port butt turned out great.

Larry

 

[cliffcarter]

What you describe seems to me to be a rib in pork loin roast, if you slice between the ribs you will have pork chops. I do not recommend low and slow for this cut. Instead cook in the 300°-325° range until the internal temp reaches 145°.

 

[gary s]

Pictures would sure help 

gary

 

[southern swine]

Sounds like Baby Back to me. St.Louis Style are just trimmed downed Spare Ribs.