Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

So, I'm Confused....

ShadowNickShadowNick Posts: 520
edited June 2012 in EggHead Forum
In my local Dominick's yesterday I saw Boneless Pork Loin Back Ribs.   By definition, how do boneless baby back ribs even exist?   Has anyone ever seen/cooked these before?
Pentwater, MI


  • There can be a lflap of meat on spares and loins that they trim off when packaging. This is what the delicious ^#(^ McRib is made from. It's actually good meat. I bet that is what you are seeing.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • ShadowNickShadowNick Posts: 520
    I should have taken a picture...   its a full slab and you can see where they cut the bones out.   I may buy them tonight and just toss em on @ 250 and stick a toothpick in every 2 hours or so.  3.99 a pound, but not paying for bones, so why not.
    Pentwater, MI
  • gdenbygdenby Posts: 5,832
    That cut has been showing up at the nearest market for maybe 10 years. They just call them "boneless baby back." As far as I can tell, its from the muscle that is found on the small side to a "t-bone" pork chop.

    If that is what you have, it is really easy to cook. It can be cooked hot and fast, or low for a couple of hours. My no fail method is a few hours in teriyaki, then a good coat of S&P and garlic powder, and  300, indirect, till center is 145F.
  • ccpoulin1ccpoulin1 Posts: 390
    Don't forget, meat gains alot of flavor from the bone and marrow....

    "You are who you are when nobody is looking"

  • stikestike Posts: 15,597
    edited June 2012
    thanks gdenby.  no idea what those things are in the case labelled 'ribs', when they have no bones
    ed egli avea del cul fatto trombetta -Dante
  • Austin  EggheadAustin Egghead Posts: 3,897
    We saw them at Sam's the other day.  
    stike, probably some marketing guys came up with the term to convince people they were getting a good deal by not having to pay for the bone.  I am with you,  no bones .. not ribs.
    Large, small and mini now Egging in Rowlett Tx
  • OutcastOutcast Posts: 112
    Will the horror ever end?!  First we had the boneless chicken ranches with little blobs like boneless hog farms too?!  Tragic.....
  • Phoenix824Phoenix824 Posts: 243
    Will the horror ever end?!  First we had the boneless chicken ranches with little blobs like boneless hog farms too?!  Tragic.....
    Steve Van Wert, Ohio XL BGE
Sign In or Register to comment.
Click here for Forum Use Guidelines.