Pulled Rib Meat, 3 baby backs

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eaglewing

Master of the Pit
Original poster
SMF Premier Member
Jul 4, 2008
1,132
365
St. Louis MO
PULLED RIB MEAT
On Traeger for 2.5 hours at 235°

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Into a Turkey roaster instead of the "foil step" to steam and fall off the bone

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END RESULT, I'll add a finishing sauce and BOOM

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I've done it before, and we have a local restaurant that serves it... not too much different than pulled 'butt'. Easier to eat.
 
Do you fine the pulled rub to taste superior to pulled butt? I ask because from a cost standpoint the bit is typically far cheaper.
 
Do you fine the pulled rub to taste superior to pulled butt? I ask because from a cost standpoint the bit is typically far cheaper.

Well, yeah the rib meat tastes like ribs... it's just ribs with the meat pulled off the bone first.
this was all for my niece's birthday party and it's what she requested.
 
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I don’t see any difference between pulled rib meat & pulled pork, which is about half the price of the ribs. If you want to make a rib sammie, just cut up a butt into strips, and smoke them, they would be called Country style ribs.
Al
 
I always did that after the first day----
Ribs first day----Then remove the leftover from the bones & fill a couple Rolls with the Rib Meat, & a little sauce.
You're just a day early---But good idea!!
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Bear
 
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