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Forum » Yo MISC I smoked some baby back ribs this week. Rate/10 (PICS)
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Thread: Yo MISC I smoked some baby back ribs this week. Rate/10 (PICS)

post 1618126911 10-01-2020, 12:19 PM
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#31
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Originally Posted By blumpkin415⏩
These baby backs had more meat than the spareribs/st louis i've been finding recently. costco FTW

Of course I removed the membrane
I go to Costco for prime tri tip and Ribeye. I got some country pork ribs I smoked a few days ago.

I'm planning on doing tri tip this weekend as long as it's not 100 degrees still
Thanks for your input, you frauding fat slampig-Sirfapsalot '20

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post 1618199491 10-02-2020, 05:36 AM
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#32
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Originally Posted By Conspirabrah⏩
Mirin HARD. I'm also repping you based on your usage of cherry wood ALONE.
Cherry is my go to. Had a half cord delivered then I split it to the exact size I prefer. Trying to get same amount of apple wood in the spring
Originally Posted By latverian41⏩
Looks like you did a good job OP. How did they turn out taste and tender wise? What did you bbq them in?
Taste and tenderness were on point. Pulled cleanly off the bone with a light tug. Smoked in a horizontal offset stick burner
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post 1618199621 10-02-2020, 05:39 AM
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#33
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wow. you just mogged my ground beef from a styrofoam container meal.
post 1618200141 10-02-2020, 05:55 AM
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#34
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I have some kind of rack of ribs (boneless) in the fridge right now. There was a crazy sale at the store. I'm trying to figure out what to do with them. I was thinking slow cooker since the package says "pork loin half ribs boneless." As I mentioned, it just looks like a rack of ribs without the actual ribs. Don't have a smoker but I do have a bbq. Thoughts?

Looks good, btw.
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post 1618200331 10-02-2020, 06:02 AM
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#35
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Originally Posted By lightsarefallin⏩
I have some kind of rack of ribs (boneless) in the fridge right now. There was a crazy sale at the store. I'm trying to figure out what to do with them. I was thinking slow cooker since the package says "pork loin half ribs boneless." As I mentioned, it just looks like a rack of ribs without the actual ribs. Don't have a smoker but I do have a bbq. Thoughts?

Looks good, btw.
Maybe try braising them like short ribs? Probably be delish.

Something like this, but use whatever ingredients you like:https://www.food.com/recipe/beer-n-b...#activity-feed
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post 1618200341 10-02-2020, 06:03 AM
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#36
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Originally Posted By lightsarefallin⏩
I have some kind of rack of ribs (boneless) in the fridge right now. There was a crazy sale at the store. I'm trying to figure out what to do with them. I was thinking slow cooker since the package says "pork loin half ribs boneless." As I mentioned, it just looks like a rack of ribs without the actual ribs. Don't have a smoker but I do have a bbq. Thoughts?

Looks good, btw.
Can you post a pic? Sounds like it might just be a pork half loin, which is a rather lean cut. Best bet with it is go low and slow til 140-145⁰ IT, let rest ~15 minutes, then put a good sear on it, assuming I'm right about it being a half loin.
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post 1618202341 10-02-2020, 06:43 AM
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#37
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Originally Posted By OffwhiteBrah⏩
what camera do ypu use
Iphone 8 Plus
Originally Posted By xxAchillesxx⏩
Do you prefer St. Louis cut spares or baby backs in general, and why?
St louis as they tend to be a more even flatter shape which allows for more even cooking. I like baby backs too when I can find really meaty ones. All the spareribs around here lately have been thin and scrawny
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post 1618203091 10-02-2020, 06:55 AM
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#38
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I want my baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back baby back
post 1618203261 10-02-2020, 06:58 AM
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#39
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Disgusting, wouldn't even feed to my dog.
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post 1618203721 10-02-2020, 07:05 AM
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#40
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Originally Posted By wickedman⏩
Disgusting, wouldn't even feed to my dog.
What is disgusting about them? Inquiring minds want to know
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post 1618207131 10-02-2020, 07:56 AM
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#41
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Originally Posted By 78novacaine⏩
Can you post a pic? Sounds like it might just be apork half loin, which is a rather lean cut. Best bet with it is go low and slow til 140-145⁰ IT, let rest ~15 minutes, then put a good sear on it, assuming I'm right about it being a half loin.


I think that's what that is.
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post 1618217941 10-02-2020, 10:16 AM
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Originally Posted By lightsarefallin⏩


I think that's what that is.
Oh wow, no, that's definitely not it. Usually when people say boneless pork ribs they are referring to country style ribs which are actually cut from the shoulder. And the loin is a different cut of meat entirely from that. I've never seen a cut of pork like that in my life TBH, and I've cooked a LOT of dead animals.

But if I had to guess by eyeballing it, due to the amount of marbling and the size of the muscle fibers that would be a good candidate for low and slow smoked up to 190+⁰ IT. The + being start probing with a temp pen or bamboo skewer then and once it feels like soft butter pull it off and let it rest. How big is that thing?
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post 1618217961 10-02-2020, 10:17 AM
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#43
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Damn bro what's the high like from smoking ribs bro
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post 1618218161 10-02-2020, 10:19 AM
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#44
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Groce/10
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post 1618250271 10-02-2020, 04:00 PM
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#45
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Originally Posted By 78novacaine⏩
Oh wow, no, that's definitely not it. Usually when people say boneless pork ribs they are referring to country style ribs which are actually cut from the shoulder. And the loin is a different cut of meat entirely from that. I've never seen a cut of pork like that in my life TBH, and I've cooked a LOT of dead animals.

But if I had to guess by eyeballing it, due to the amount of marbling and the size of the muscle fibers that would be a good candidate for low and slow smoked up to 190+⁰ IT. The + being start probing with a temp pen or bamboo skewer then and once it feels like soft butter pull it off and let it rest. How big is that thing?
1.7kg. I sort of followed this recipe online. I cut slits into it, dry rubbed it with some southern spice mix, cooked it low and long, then I'm basting it with good bbq sauce and continuing to roast it. I think it'll be good. Kitchen smells really nice anyways. It'll be ready in 15.
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post 1618251411 10-02-2020, 04:11 PM
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#46
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Nice stack. 8.5/10
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