First McRib

Discussion in 'Pork' started by four20, Jan 31, 2016.

  1. A pork tenderloin butterflied to quarters then pounded to one half inch. Scored across the grain every inch. Seasoned with DV rib spice and here we are.

    Which are boneless baby backs? Left or Right
    Last edited: Jan 31, 2016
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    No clue.

    How'd they turn out?

  3. The left

    Turned out really well especially on a roll. The drawback to them is watching the rub spice and making sure they don’t dry out, but cooking them long enough to make them tender. With no fats the spices can really overpower the meat.

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