Boneless Baby Backs

Discussion in 'Pork' started by smokesontuesday, Mar 22, 2016.

  1. smokesontuesday

    smokesontuesday Smoking Fanatic

    Yep...boneless. That's what I get for letting the wife do the smoker shopping this week.

    Anyone else ever smoke boneless ribs? These are presliced as well.

    Guess I'm going to lay them out on Q-Matz for a couple hours in the smoke then foil them and hope for the best.

    Anyone have any awesome suggestions for these?
     
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    I don't think they are BB's.

    Most boneless ribs are country style ribs, which are just slices off a pork butt.

    Cook them 3-2-1 just like spare ribs.

    Al
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    [​IMG]

    Might need a shorter smoking time if they're small (Thin), as they can easily dry out.

    Bear
     
  4. slipaway

    slipaway Meat Mopper

    A great recipe for CSR's (which I am making this Thursday) is:

    Rub ribs with whatever rub you like and let them sit while you heat up your smoker

    Smoke at 275 degrees for 1 - 1 1/2 hours, turning halfway thru

    (Take their temp - should read about 150 degrees)

    Put them in an aluminum pan with some BBQ sauce and pineapple juice (keeps them from drying out) and put back on smoker for about another hour

    Take temp - should be about 195 degrees.

    Take them out of the pan and put on a hot grill for 3 - 5 minutes.

    Done

    Good luck.............
     
  5. smokesontuesday

    smokesontuesday Smoking Fanatic

    Definitely not Country Style Ribs.

    They're definitely deboned, presliced baby backs.I know the butcher they came from and if they're marked baby backs that's what they are.
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Can't wait to see how you cook them, never heard of boneless BB's.

    Al
     
  7. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    One of the BBQ places here sells Baby back rib steak. Which is the baby backs with the bones removed. Not presliced, either full of half of the rack.

    I have seen the shoulder-blade end of the loin also labeled as boneless baby backs in the store. These are usually presliced.

    None or not if cook them like doing baby back ribs with the bone on. May not take as long though.
     
    Last edited: Mar 22, 2016
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    This recipe would be awesome on those ribs...JJ

    Char Siu... Chinese Roast Pork

    1/2C Soy Sauce , low sodium(Kikkoman Green cap)

    1/2C Brown Sugar

    1/2C Shaoxing Wine* or Mirin

    1/2C Hoisin sauce, Koon Chun* is best.

    1/2tsp 5 Spice Powder or more to taste

    1T Grated fresh Ginger

    1tsp Minced fresh Garlic

    1tsp Sesame Oil

    1T Red Food Coloring (optional)

    Makes about 2 Cups, enough for 8Lbs of either Pork Butt and Loin or 2 full racks of Ribs.

    Items with an " * " are available at a Chinese Market. The rest and an el cheapo Hoisin is available at your local Mega Mart.

    Marinate the pork for at least 24 Hours and 48 is better. Make sure to turn the meat in the marinade frequently to get the best result..

    Smoke at 225 until tender. For bonelss ribs, check at 2 hours, I doubt they will go longer than 4 hours...JJ
     
  9. phatbac

    phatbac Master of the Pit

    Any chance we can get some pics pre cooked---then in progress and then finished goods?

    [​IMG]

    Happy Smoking,

    phatbac (Aaron)
     
  10. smokesontuesday

    smokesontuesday Smoking Fanatic

    Working on it. I took pics but they're not wanting to upload for some reason. Must be an imgur issue.



    They aren't individually sliced like I thought thankfully. They're just scored where they were deboned. I don't have a pic without rub on them (my 4 year old was helping me and getting impatient) but that's half the slab right after I put it in the smoker. 

    One half of the slab still had a decent fat cap on it and the other was completely trimmed.
     
    Last edited: Mar 22, 2016
  11. smokesontuesday

    smokesontuesday Smoking Fanatic

    This sounds delicious JJ. I have another 4ish pound pack of them in the freezer that will be prepared this way.
     
  12. smokesontuesday

    smokesontuesday Smoking Fanatic

    Glad someone else has seen them somewhere lol. It seems like such an odd thing to do with baby backs but hopefully they'll turn out nicely.
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    I had something like that years ago, but the slices in them weren't from removing bones---They were just sliced most of the way through.

    This was before I was smoking, so all I did was finish cutting the slices all the way through. Then put them on my Show-Time Rotisserie skewers, going by the directions that came with it.

    I don't remember what cut it was from, but it wasn't actually Ribs. It was something made to look like Ribs.

    They weren't too bad, as far as something not smoked goes.

    I'm not saying that's what these are, but they looked very similar.

    I would still say "Smoke them like Ribs, but less time".

    JJ's way sounds Great !!

    Bear
     
    Last edited: Mar 22, 2016
  14. smokesontuesday

    smokesontuesday Smoking Fanatic

    May have to go twist my butcher's tail a bit. These sure aren't cooking up like any baby backs I've ever used, though I'd never used boneless ones.
     
  15. I do boneless baby back ribs all the time. Mine are a pork tenderloin quarter split, then flattened. I then cross score the flat to appear as ribs. They cook quickly and will dry quickly. They also take on a rub flavor allot quicker. So little is needed. Great Mcrib sandwich.
     
  16. smokesontuesday

    smokesontuesday Smoking Fanatic

    Pulled at 150 IT to foil with apple juice reduction


    Foiled up and back in the smoker for the wait till 195 IT


    Guess we'll see how it turns out. They smelled good at least.
     
  17. smokesontuesday

    smokesontuesday Smoking Fanatic

    The texture, grain, and fat cap on the half slab of these is kind of making me think it's a pork loin that's been treated exactly that way.
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup---It was a long time ago, but that sounds like what Mrs Bear used to get me for my Showtime Thingy. And they were calling them boneless Ribs. (Ribs my Butt) LOL

    Bear
     
  19. smokesontuesday

    smokesontuesday Smoking Fanatic

    There is definitely going to be a discussion the next time I talk to Glen at the store. If he sold my wife these when I asked her to get baby backs I'm going to very perturbed but I'm betting it wasn't him. She doesn't remember if it was Glen or another butcher she talked to though. Several of the new idiots they have would sell people boneless chicken breast and try to tell them it was beef heart.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---Chicken breast/ beef heart.

    Don't get mad until you see if you like them---Maybe they'll be great.

    Those ones I made in my Show-Time were the best I ever had, until I got my Smoker!!![​IMG]

    Bear
     

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