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Boneless Baby Backs

wheelzwheelzSmmmmoooookin'!
Anyone have an idea what they really are and how to smoke them? My wife thought she did me a favor (God bless her!) and saw "boneless baby back ribs" for sale for $1.99#. Came home with 2 packs about 3# each. They look fairly lean, cut about 1 1/4" wide and about 1 1/2" thick. I am afraid to spread them out in the smoker - think they'll dry out. looks like I could run a couple of skewers through the whole pack horizontally and keep them all entact and touching each other (no air space in between).

Anyone have any idea what I'm dealing with here. Any suggestions? They are going in the smoker one way or the other tomorrow morning.

Any sugggestions would be appreciated!

PS I would call the butcher but he's gone for the weekend Frowner
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H hanginghMember
Wheelz,

I have smoked these before, but they weren't cut in strips. They were in slabs. I smoked them about a 1/2 to 3/4 of a hour less then ribs to not dry them out and they were great. Not sure what cut they are. They taste like a cross between ribs and pork butt. Let us know what you think, but at 1.99/lb I think you will like them.
wheelzwheelzSmmmmoooookin'!
Put them in the ST about 10:45 am CDT. Sprinkled them on all sides with my altered version of BRITU. Skewered said "boneless ribs" tightly together, not allowing any air-space between then. Kind of looks like one huge loin porkchop. Using a probe. Don't know how this will work on such a thin piece of meat. We;ll see Big Grin
wheelzwheelzSmmmmoooookin'!
Pulled them out at 3:15. Four 1/2 hours total time. Probe in the thichest part of the meat read 195. Lathered em' up with a light coat of my home made sauce and wrapped them in pastic wrap. I did have to steal one just to try. Pretty darn good if you ask me! Tender and juicy! Got beans and slaw in the making. Can't wait until dinner time Big Grin

Forgot to mention above that I used 3 oz of oak for the smoke.

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