Boneless Spare Ribs

ron4fish

Does anyone have a temp and cooktime for boneless spare ribs. Do you cook them right on the grill, direct or indirect?

2Fategghead

Depending on the cut of pork. Is it lean or fatty?

I think your talking about country ribs. It could be your cut of pork is from the boston butt.

If your cut is from the pork loin the cook will be different than stated below. You will sear and roast instead. Pulling at 138F internal.

When I cook country ribs I smoke them at 250F to 300F dome till 170F internal. Very good cook and eats. :P

So indirect with a drip pan

Here is an old post

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=771261&catid=1

gdenby

Never heard of boneless spare ribs.

A local market sells something they call boneless baby back ribs, which appear to be about a 1 - 2 inch thick piece of pork loin. Those are very easy to cook. I usually brine them for a few hours, and then rub and cook indirect at 350 till done.

Madame Le Oeuf Vert

At the rate your already going, we are going to have to set up a Collins tent for being cooks next year at Waldorf...

ron4fish

That could work!!! I think it would be fun.

2Fategghead

Ron4fish wrote:

Does anyone have a temp and cooktime for boneless spare ribs. Do you cook them right on the grill, direct or indirect?

Ron, Did you post your cook? How did you cook what you had?

ron4fish

I may try to cook them this weekend. I may just rub and inject them then find a good sauce to baste them with. I am thinking around 250 or so with a thermometer in them. Cook them to medium then wrap in foil to finish them off. Worked for boneless chicken breasts and boneless porkchops.