question about cutting pork loin into baby backs

big hound. One problem you will encounter....when they butcher the loin as a bone in roast, they leave the chine bones and part of the spine bones. You can cut the ribs off the loin, but unless you have those additional bones cut off, you will never achieve what looks like a "rack" of babyback ribs. If you're friendly with your butcher, perhaps they will run the loin on their band saw for you.
Great price though! Time to start researching the recipes on this site for loins. And absolutely, you can cut the loin into some thick bonesless chops for sure! About 2" thick is our preferance. And there is nothing wrong with a bone in loin roast....delicious!
Have fun!

Thanks LC, I have a little better handle on it now, but still, I can't figure why they would market it that way :unsure:

Capt Frank
Homosassa, FL

I think it would be what is considered a rack of pork. Just slice into double chops. It's a great egged meal.

Here is one resting:



Faith

Here's the rub with your thick-n-meaty baby back rib idea. Yes you can certainly do it, especially if you have the chine bone removed or a way to cut through it. I worked in a pork processing plant and my job was first cut to remove the ribs from the loin. I can tell you that many times I wanted to smack the guys running the bandsaws because if they miss their mark by 1/4" then no matter how sharp my knife was I couldn't do my job.

The problem is that the loin meat you would leave on to make the ribs extra thick and meaty is not the kind of meat that does well in a low and slow type cook. Lean loin meat is going to get dry and tough and grainy before the meat between and against the ribs (which contains more fat and connective tissue) is done and delicious.

OK, just different terminology. I have fixed rack of pork and love it! Sometimes it is hard to stay on the same page :woohoo:

Capt Frank
Homosassa, FL