Pork Loin BackRibs Boneless

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tjohnson

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

5b4c1320_DSCF3279.jpg


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

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

Bear


SOB called them the same thing in another thread.

Do they smoke up like pork loin or rib meat?

TJ
 
SOB called them the same thing in another thread.

Do they smoke up like pork loin or rib meat?

TJ
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
 
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.
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