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Duroc Babybacks

dbCooper
dbCooper Posts: 2,577
in EggHead Forum
On-sale paid $3.99/lb for them, my second time cooking them.  To me they are worth the premium price.
Seasoned up.....
On they go.....
After about 5.5 hours at 250ish.....
Rested and ready to eat.....
My limited experience with Duroc (pork chops once and a couple BB rib cooks) has been most positive.  Very tender, flavourful and juicy.  I have a couple racks of Spares in the freezer, looking forward to trying those.
LBGE, LBGE-PTR, 22" Weber, Coleman 413G
Great Plains, USA
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Comments

  • RRP
    RRP Posts: 26,193
    BEAUTIFUL!!!

    I keep trying to find Duroc pork, but have no luck. At 160 miles apart we are not all that close to each other, but where do you buy yours? 
    Re-gasketing the USA one yard at a time!
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  • StillH2OEgger
    StillH2OEgger Posts: 3,865
    Those look really wonderful!

    Is there any particular reason you use the rack vs. straight on top of the grill grate?
    Stillwater, MN
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  • nolaegghead
    nolaegghead Posts: 42,109
    My experience with duroc has been positive...probably the breed gets more tlc and a better diet,  but agree, looks great
    ______________________________________________
    I love lamp..
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  • dbCooper
    dbCooper Posts: 2,577
    RRP said:
    BEAUTIFUL!!!

    I keep trying to find Duroc pork, but have no luck. At 160 miles apart we are not all that close to each other, but where do you buy yours?

    I think you are in Peoria?  I'm about 500 miles West of you.
    These came from Comfrey Farms and are sold by my local Fareway Meat Market.  Maybe this will be helpful..... http://www.comfreyfarmpork.com/where-to-buy-blue



    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • dbCooper
    dbCooper Posts: 2,577
    StillH2OEgger said:
    Those look really wonderful!

    Is there any particular reason you use the rack vs. straight on top of the grill grate?
    Perhaps more peculiar than particular.  I typically do ribs vertical, thought being the fatty end up top let's rendered juices flow down over ribs during the cook.  These were too thick to fit in either of my vertical racks.  So..... used my "roast rack" that partially elevated the fattier end.
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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