What to do with the extra meaty part of pork back ribs?

[RichardCullip]

Our local grocery carries extra meaty pork back ribs as the only pork back rib choice. The problem with these is the extra meaty part - quite a bit of loin meat that dries out well before the rib meat gets done. I've been tempted to trim it off before cooking the ribs but then I have some loin meat to deal with. Anybody have a clever, or even just a decent, solution to cooking extra meaty pork back ribs?

[Richard Chrz]

I cut it off and cut it in smaller pieces, then smoke them in the drippings below the ribs, then add the drippings and the pork trimmings into beans.

[Jfrosty27]

Now that’s a great idea. 👍👌

[Mosca]

Came here to say beans. They’ll be the best you ever ate, even better than brisket beans.

[tenphases]

That's a great idea, they don't belong on the rib. They sell them that way cause baby backs cost more per lb than loin. But this technique really does make the best of the situation!

[texastweeter]

Beans, sausage or grilled hot and fast as the pitmaster snack

[Richard Chrz]

I do this often with various trimmings, especially flank steak trimmings.

[Johnny Booth]

Baby backs can be unforgiving. One minute they are perfect, the next they are dry.
Every cooker is different, but on my Franklin offset the heat comes from the top, so
- spritz every time the firebox is opened; about every 30 minutes
- keep the spritzer at room temp and only use enough to cool that loin meat
- always have a water pan, even though humidity is normally about 80% in summer
- wrap tightly and use fat (butter or tallow) to keep that loin moist
- don’t cook them to fall off the bone, just to be tender



If all else fails, Richard and TexasTweeter got it right. 👍😎

[Rob whatever]

Any reason you don’t use lard instead of tallow? It being pork and all.

Rob

[Johnny Booth]

Rob whatever - Nope. I normally use butter, but I always have clean tallow from briskets.

[Oak Smoke]

Try slicing it thin and tossing it in a good hot-fast stir fry.

[Jim White]

I’ve never had a problem with it drying out and just cook them intact.

[mgaretz]

Blasphemy Ribs work very well with extra meaty ribs.

[DaveD]

You could chunk it up and put it in a crock pot with some New Mexico red chile sauce, cook it low and slow all day, and make carne adovada.

[TripleB]

This sounds good.