Pork ribs French cut question

Discussion in 'Pork' started by neens, Feb 23, 2008.

  1. neens

    neens Smoke Blower

    Hey guys I was out yesterday picking up a few things at restaurant depot and noticed they had a cut of ribs I had never seen before called a French cut. They look link of like a log of lamb chops. Does anyone have any experience with these or any cooking suggestions? Also a side note at this moment I don’t have a smoker on hand so going to have to cook in the oven. I was going to us Jeff’s rub on it but don’t know how it would come in the oven.
     
  2. fritz

    fritz Meat Mopper

    A frech cut rack of lamb/pork is just for apperance. Basically they scrape and cut off all the meat from the rib bones leaving just the loin meat. I would cook it the same way you would a regular bone-in loin roast. The oven will work fine. I like to mix olive oil, crushed garlic, rosemary and salt into a paste, rub it on the roast and roast in the oven at 350- 375 until done (155 I think?).
     
  3. neens

    neens Smoke Blower

    Thanks for the info Fritz.
     
  4. fritz

    fritz Meat Mopper

    Your welcome Neens. Oh, donn't forget to put tiny french chef hats on the rib bones when its done...lol [​IMG]
     
  5. sdesmond

    sdesmond Fire Starter

    Frenched Bone-in pork loins are all for apperance. There are really no benefits to this. Actually you are paying more because of the added weight of the bones. Do as Fritz said and they should turn out great. I second the chef hats.
     

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