Boneless Back Ribs W/Qview

Discussion in 'Pork' started by ronp, Jul 30, 2009.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I spotted these at Sam's yesterday.


    1.99 a pound, can't buy good hamburger for that.



    3 1/2 tbs TQ, and some soy and garlic.



    In the smoker a few hours later after rinsing and adding some Sweet Baby Ray's.



    1 1/2 hour later.



    Another 1/2 hour and slathered with more sauce, ready for a sear.



    Couple minutes on each side on the Weber gas.



    I had to test of course. As usual I wasn't impressed.



    Today, Carol tasted after work and she loved them.



    All sliced, some for her lunch, rest in the freezer.
    After tasting tonight they were great.

    Thanks to Brian's post on his CSR's and talking in chat about the times, I just did it, as I was going to wait till tonight.
     
  2. bmudd14474

    bmudd14474 Guest

    Nice Job Ron. Glad to hear that they turned out good. [​IMG]
     
  3. fire it up

    fire it up Smoking Guru OTBS Member

    Love smoking those. My Brother almost always requests I do up a few batches whenever possible, all flavor and meat, not a lot of fat.
    My favorite way to do them is chipotle rubbed.
    Glad you liked them a lot better after the next days taste test.
     
  4. bigsteve

    bigsteve Master of the Pit

    Is it just me, or does that meat look like Pigeon??




    [​IMG]
     
  5. rivet

    rivet Master of the Pit OTBS Member

    Beautiful looking meat there, Ron! Wow...can't understand why you didn't like 'em. Pretty darn good from here [​IMG]
     
  6. pignit

    pignit Master of the Pit OTBS Member SMF Premier Member

    That last picture looks like pigeon to me!
     
  7. fire it up

    fire it up Smoking Guru OTBS Member

    Well, at least Ron decided to take care of the pigeon problem in a smoky way[​IMG]
     
  8. billbo

    billbo Master of the Pit OTBS Member

    Looks good Ron!
     
  9. oneshot

    oneshot Master of the Pit SMF Premier Member

    Looks great Ron!!!!![​IMG] I gotta try some of those.
    But I think yer gonna hear a lot of pidgeon jokes here for awhile....[​IMG][​IMG]
     
  10. stickan

    stickan Newbie

    Looking mighty good and juicy Ron, got to get something to eat[​IMG]
     
  11. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Oh, man! I shouldn't have looked...I just got home from work a few minutes ago and dinner's not quite ready..........urgh!!!!!!!!!

    They look great Ron!

    Eric
     
  12. shriv

    shriv Fire Starter

    I checked at a couple butcher shops and they didn't know what a boneless porl lion back rib was. Is this actually the end of a pork loin? I would love to try this.
    Thanks
    shriv
     
  13. smokingohiobutcher

    smokingohiobutcher Master of the Pit OTBS Member

    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]
     

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