Cooking Boneless pork ribs?

Unknown · May 2007

I picked up some "boneless pork loin ribs" and am really stuck on how to cook them on the egg. The overall shape of the slab looks like a rack of ribs, but minus the bones. I suspect they are more like country style pork ribs that something like a baby back rib. The thick end is about 2" thick. They are pretty well marbled, but somewhat lean. [p]Is this a low and slow cook, or a hot and fast? I think doing them too long would dry them out. [p]Any opinions would be appreciated![p]

gdenby · May 2007

ScooterT,[p]I think those are what I've bought as "boneless baby backs," but I don't believe I've even had one 2" thick. They cook rather like a tenderloin. Or think really thick pork chop. They're generally a tender piece of meat, very little cartiledge. I cook them indirect with platesetter or fire bricks below a raised grid. I rub them, and a few hours of brining doesn't seem to hurt. I've been happier with the results when cooked from 250 up to 300, than if higher. I flip them at about an hour, and take their temperature quick to see how they're doing. Pull no higher than 160. The final time depends on the thickness. I usually have just a bit of crispness at the edges. [p]gdenby[p]

Unknown · May 2007

I took the plunge and cooked these up. They are pretty much a cross between a pork loin and a country style rib. Probably closer to a pork loin. I cooked them about 300 degrees until they reached around 150. I had rubbed them good with olive oil and Dizzy Pig. [p]YUMMY!

Cooking Boneless pork ribs?

Comments

Categories