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[reubenray]

Due to Sam's Club increasing costs for meat I have been shopping the local markets for specials.  Yesterday I picked up a package of these.  Has anyone smoked these and are they really what they say they are?

[Hank D Thoreau]

After a bit of web perusal, I found this description: (link to credit source: https://howtoadult.com/534695-how-to-cook-boneless-separated-baby-back-ribs-in-the-oven.html )

Pork labeled "Boneless Baby Back Ribs" can refer to two drastically different cuts: meat cut from the shoulder-blade end of the loin, which is technically loin and shoulder meat, or true baby backs with the ribs removed. The names used for cuts of pork are not regulated, so look for recesses where the ribs were before you make a purchase or confirm it with the butcher that you do, in fact, have true baby backs. The cooking method and times differ between the two cuts.

[Canadian John]

  Reminds me of McDonald's  Mc Rib of years gone by.

 I am curious as to how they end up?

[Bentley]

I would venture to guess there is no one who is separating the meat from BB ribs and selling it, the cost would be very high for such meat!

[reubenray]

I am thinking they may just be boneless country style ribs.

[urnmor]

I would venture to guess there is no one who is separating the meat from BB ribs and selling it, the cost would be very high for such meat!

I agree with you especially in today day and age where obtaining workers is very difficult.

[Bentley]

What are they running a pound?

I am thinking they may just be boneless country style ribs.

[BigDave83]

what do they look like?

[reubenray]

They were $3.79 a pound. 

They look like boneless country style rib to me, but cut smaller.

[bregent]

We made some country style ribs last week in the instant pot that turned out fantastic. Tender but not mushy and great flavor. We finished them in the oven, but you could use the smoker.
Not sure if I should post the link to the website. I can send the link to the recipe via PM if interested.

[BigDave83]

They look like they are cut from the front of the loin as dark as they are.

We have places here that sell CS Ribs some are cut from the butt and some from the loin, they will sell both bone in and boneless. It is great when you can see the bone you know exactly where they came from.  For me they cook different way as the loin ones would be pork chop and the butt would be longer higher end temp.

Be great seeing how you make these.

[reubenray]

We made some country style ribs last week in the instant pot that turned out fantastic. Tender but not mushy and great flavor. We finished them in the oven, but you could use the smoker.
Not sure if I should post the link to the website. I can send the link to the recipe via PM if interested.

My wife is an Instant Pot nut and she plans on researching how to cook these.  Please send the recipe via PM.

I have cooked country style ribs in beans in a cooking bag and they turned out great.  But I have also done them in beans in the smoker.

[Bar-B-Lew]

cube them, smoke them, and make them into pork burnt ends

[Bentley]

I wonder if they could be a little better quality then shoulder meat and they are maybe closer to the loin?  I agree, they are cut just like Country Ribs!

They were $3.79 a pound. 

They look like boneless country style rib to me, but cut smaller.

Edit:  Did not read BigDaves comments 1st, we are thinking the same thing!

[BigDave83]

For the instant pot, I will sometimes smoke them inn or over a pan so I get some of the liquid of of them. Maybe 3 hours, then put them in the IP with some or all of what was in the pan and do them for 35 minutes. If I want sauce I will add some when I take the lid off and it will warm and rundown through. I have put sauce on prior to cooking but it kind of just washes off.

If I do just the IP they are usually 45 minutes for larger chunks. I will put maybe 1/4 cup of water in the bottom, then season the meat and put it in. I rarely buy them, instead I buy a butt and hack it up. Cut the bone end of and then cut a few nice steaks out of it then big chunk the rest along with what I cleaned off the bone. Cooking for just 2 of us I have a 3qt IP that I usually use. If I use my 8qt I will add closer to 3/4 cup of liquid.

Those looking to be much leaner than butt cuts I would cut my IP time down to around 12 to 15 minutes.