- May 6, 2020
- 50
- 28
I've ordered a whole hog from a local butcher, and I've done some research, but I have a few questions/clarifications...
I don't have any specific problems with bone-in chops, but I'm concerned that I won't get back ribs if I don't specify boneless rib chops, is this correct?
My thought process is that I can smoke back ribs low and slow and gnaw every nib of meat and edible gristle off a back rib. Grill/oven cooked chops are going to be more flavorful, of course, for the loin portion, but when I've done bone-in chops before there's always a fair bit of meat and connective tissue left behind.
Also, I'm not sure about options with the center loin.
I don't have any specific problems with bone-in chops, but I'm concerned that I won't get back ribs if I don't specify boneless rib chops, is this correct?
My thought process is that I can smoke back ribs low and slow and gnaw every nib of meat and edible gristle off a back rib. Grill/oven cooked chops are going to be more flavorful, of course, for the loin portion, but when I've done bone-in chops before there's always a fair bit of meat and connective tissue left behind.
Also, I'm not sure about options with the center loin.