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Old 07-05-2008, 04:49 PM   #4
MilitantSquatter's Avatar
Join Date: 09-17-05
Location: Mooresville, NC

Well, I knew the loin was a boneless chop but I did not realize that the bone was it was the baby back rib. Makes sense though when I think about it all now.

Definitely a cost savings doing to loin and cutting into individual serving sizes.
XL BGE (#2) & Performer Platinum

Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
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