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33tango
12-13-2015, 08:48 AM
My girlfriend works for a large grocery chain and occasionally gets a great deal on meat. She brought home some pork ribs that are pre-cut and boneless(?!?!!). I am a little concerned what that's going to do to the cook as I usually smoke full racks and cook 3-2-1 at 225 on my 18.5 WSM. Anyone have experience working with precut ribs? I reckon they'll just cook faster. I do have an IQ120 with a temp probe, but as I've read here the ribs are done when the ribs are done and I don't know that it will be of any use here.

The meat is on the grill, so the clock is ticking on this one.

I flavored them half with Tex-Joy and half with some commercially available rub as I haven't delved into making my own rubs yet.


For what it's worth me and the search engine here went around and round trying to find someone else's expertise here and I got nothing.

Thanks in advance!

Q Junkie
12-13-2015, 09:03 AM
Are they called Country Style ribs?

33tango
12-13-2015, 09:05 AM
Are they called Country Style ribs?

Nope they are not, I know what those look like and this isn't them. It's almost as if they took the top flap of meat off the top of some racks and cut it and sold it as boneless ribs.

Q Junkie
12-13-2015, 09:12 AM
That's crazy talk! I would say that your 3-2-1 method will work but times will be drastically reduced I would think. Possibly just grill em. Good luck and enjoy.

33tango
12-13-2015, 11:47 AM
After three hours they are done but still have a bit of chew. I'm debating how much longer to leave them on. I don't want to individually wrap them in foil (PITA) so I might just give them one more hour and call it done.

33tango
12-13-2015, 02:31 PM
They were great after about four hours at 225.

MAB52
12-13-2015, 03:19 PM
Any pics by chance, I would like to see what these look like?

landarc
12-13-2015, 03:54 PM
Yeah, what an odd cut of meat to be selling. Glad you figured out how to cook them

1MoreFord
12-13-2015, 07:09 PM
I'm betting these are country style ribs from the loin. Sam's Club sells them as boneless pork ribs and these probably are too. Sam's butterflies them and then scores them to make them look like ribs.