Pork Loin BackRibs Boneless

Discussion in 'Meat Selection and Processing' started by tjohnson, Sep 16, 2011.

  1. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Hit SAMS Club early this morning, and picked up a package of pork that says "Pork Loin Backribs Boneless"

    [​IMG]

    Are these really boneless ribs or what?

    They were $2.38/lb. so I figured i couldn't go wrong.

    Gonna smoke them up using the 3-2-1 method tomorrow

    Todd
     
    Last edited: Sep 16, 2011
  2. Don't know. I know there is a loin and I know there are ribs. Didn't know there was something in between. Could be a blade roast. One of our resident meatheads should know.
     
  3. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

  4. What SOB said in that post seems to make sense.
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Right or wrong, they look like the things I've been calling CSRs (Country Style ribs).

    Bear
     
  6. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member


    SOB called them the same thing in another thread.

    Do they smoke up like pork loin or rib meat?

    TJ
     
  7. bearcarver

    bearcarver Smoking Guru OTBS Member

    More like Ribs.

    I did them 3-2, and skipped the last "1".

    Gotta watch you don't dry them out, especially if they are "pre-sliced" partially thru into rib size pieces

    If they're small & sliced---Could go 2-2-.5

    Adiochiro (James) makes good looking ones---So does "Flash". (Among others)

    Bear
     
  8. CSRs are from the shoulder aren't they?
     
  9. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Here's a post made by SOB on RonP's thread

    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.[​IMG]
     
     
    Last edited: Sep 16, 2011

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