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Boneless Ribs?

edited November -1 in EggHead Forum
My wife bought some of these. The package reads "Pork Rib Fingers, Boneless"> Boneless Ribs!? How they do that? Anyway, anybody tried these? I am planning on cooking these like "regular" ribs although they are not going to fit on my V-rack.
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Comments

  • drbbqdrbbq Posts: 1,152
    Bob Henderson,
    They're probably pieces of boneless loin and will dry out if you cook then too long.

    Ray Lampe Dr. BBQ
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  • drbbq, Thanka, I probably would have cooked them slow.

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  • drbbq,
    Would cooking them indirect @ 250 be a bad way of doing these? Are should I try to cook them a little faster?

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  • hankhank Posts: 84
    These might be what we call here "country style" ribs. These are from the rib cut but are the end trimmings and are boneless. I think they are very tasty, and I have cooked them 3-1-1, sometimes omitting the last hour.
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  • hankhank Posts: 84
    To answer your question, try indirect 250, just as with any other ribs. Just check them at the end of each stage in the 3-1-1 and adjust your times accordingly. If they are a bit fattier than regular ribs (that's the flavor!), they may go the full 5 hours.
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  • drbbqdrbbq Posts: 1,152
    Bob Henderson,[p]Sorry for the late answer but I'd cook them faster, as in grill them.
    Ray Lampe Dr. BBQ
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