Question on porkloin ribs

[hrchdog]

In this pic is he cutting the chops into down to the bone or what? I really want to try this but need to know how to prepare it.
http://img470.imageshack.us/img470/6528/porkchop1cp6.th.jpg (http://img470.imageshack.us/my.php?image=porkchop1cp6.jpg)[/img]

[Half Fast BBQ'n]

Dog,
He was slicing down into the meat, between the bones, so that he could get rub between each rib. He did not slice completely through.

[M38A1]

Loin back with ribs is the giant pc of meat. You can get them at Sams. As mentioned, Bill was simply slicing between each rib of the pork chop in order to get some Coke and "Wild" rub between the individual chops. When it was Coked/Rubbed, the whole thing went on the pit. When it was done, it didn't take much effort to finish the cut through the half-split backbone.
~m

[david brace]

Dog,
He was slicing down into the meat, between the bones, so that he could get rub between each rib. He did not slice completely through.
Interesting idea, but I have to think about doing ribs that way. Of course the best way is to try it like that. I am led by the traditional cooking way of having the meat between each rib with no rub on it, but this is an interesting idea...well worth experimenting!

DB

[M38A1]

DB-
Wouldn't you tend to potentially dry out a pork rib doing that? There's so little mass to a rack of ribs compared to the mf$#%#@pork$#@$$mf chop that Bill did.

Interesting idea though.

[david brace]

Yeah, that's true. I was just thinking about itas a concept. Kinda like the first guy who said, 'Hey, what if I take this chicken and put some rub UNDER the skin and onto the meat???'

While everyone else laughed at him around the pit, he was enjoying his new experiment.

DB

[bandit05]

DB-
Wouldn't you tend to potentially dry out a pork rib doing that? There's so little mass to a rack of ribs compared to the mf$#%#@pork$#@$$mf chop that Bill did.

Interesting idea though.

LOL who needs TV all the entertaiment here I can stand.

[DoubleBarrelSmoker]

Dog-- When I did mine the butcher sawed through the bone and I sliced the open a little more, but not as much as Bill did.
i thought Bill did it to insure consistent doneness. Sounds like he did it for the rub. My suggestion would be start small. I got a ten rib. Now I would get a five rib or cut the ten in half . And when i do it again [and I surely will] I am not going to slice it before cooking. Reason being ,I want it to be juicy as can be and I found on the ten rib the ends were done and the middle was not. I get pretty fanatic because i hate dry pork.
http://usera.imagecave.com/barryturner/1/Pork%20loin%20back%20done%20and%20cut%20xmas057Sma ll.jpg

[WBC]

What cut of meat is that in the top picture?

[PhotoKirk]

What cut of meat is that in the top picture?

I'd tell ya, but we're not allowed to use that kind of language on the forum. :wink:

[gsmith]

I thought everyone knew you st@%&^ du*% m*&$^# f$#^@* :lol:

[PhotoKirk]

In this pic is he cutting the chops into down to the bone or what? I really want to try this but need to know how to prepare it.
Image Replaced With URL: http://url470.imageshack.us/url470/6528/porkchop1cp6.th.jpg (http://url470.imageshack.us/my.php?image=porkchop1cp6.jpg)[/url]


That picture looks strangely familiar...

[Half Fast BBQ'n]

Yep Kirk, strangely familiar. November can't come around fast enough!