Loin Back Ribs

Unknown

Hey - re: loin back ribs - same cooking time as baby backs? Loin backs are a slightly different cut aren't they? Thanx - ERIC

Chubby

E.B.,[p]Yes, without nit-picking, you're correct on both accounts! Some butchers use differing terms, but they are often interchanged on packaging.[p]Go...and cook moist and tender ribs... Grasshopper!![p]
chubby

RRP

E.B.,
you betcha loin backs and baby backs are two differnt things . Most stores pass lb as bb. I in fact replenished my freezer yesterday with loinbacks. LB are from an older hog and therefore are typically heavier than bb. I have learned to look for the tailtale sign of the short end bone section. Lb are sawn off flat, while the naturally smaller baby back has a "shorter short" end. Personally, I don't have much of a problem using lb, but then I'm very selective when choosing each rack as I have had some old hog parts before I knew the difference.

Unknown

RRP, (& Chubby) - Thanks for the input - these are Hatfield ribs - & though the cut looks like baby backs, it does seem to be slightly larger scale - gonna go indirect @275 dome - 4-4.5 hrs - a combo which has worked well in the past, w/maybe a little direct at the end for crispy. Slathered with garlic & sesame oil & yellow mustard, with a little soy sauce, ginger, black pepper, onion powder, & a shot of Tabasco. Tryin' to decide whether to go w/hickory or pecan - think the pecan might bring out the sesame...these are difficult decisions...thanx - ERIC