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These look just like baby back ribs... same striations and what not but they look to have as advertised the ribs removed. I'll try to snap a picture or two as I go.

Phil, These are baby backs that the ribs have been removed. Kind of like boneless chicken wings.... some yuppie couldn't handle a bone or his prissy wife is turned off by eating the meat off the bone so they take them out to make them easier to eat or some mubmbo jumbo like that. I'd...

So i bought some boneless baby back ribs at sams becuase they were $2.00 a pound. Any tips on how to cook these bad boys? I haven't opened the package yet, but I'm hoping that they are still attached somewhat, but I'm not for sure. Any tips or suggestions would help. Thanks, Josh

That is the website that I used when looking for a farm-raised berkshire. I'm looking forward to eating up that tasty investment here real soon.

Rita, Thanks for the notice! I've been looking at new brushes and I can tell you that I would not be getting that one had I not read this article. Thanks for saving me some money and quality Josh

Diggin up an old post here, but this recipe is actually quite good. I'm not a huge oregeno fan, but this is the real deal. I didn't bother with the mop and rerub and it was still well rubbed with a nice lemon taste. We cooked ours till 136 and rested it. It had some rarer spots, but on a...

If people were rubbing mustard on their meat I'm guessing they were using it as a bonding agent for their rub. If we are talking about the same thing that is the case. The mustard taste cooks off and what you get is a supposed nicer bark.

I really like the taste of the wings just smoked, but I have done and really liked this recipe. I think it could use some tweaking to make it perfect, but it is very good just the way it is. Cherry Chili Wings

I use the door as a chute and open it up part way and let the unlit charcoal slide on in. If i put a lot in I then push it over. My friends like the showmanship of this technique

Jim, That sounds very good. I've never done my smoked wings like that, but I might have to try. I LOVE smoked wings and I almost always have some on whenever guests are coming over as appatizers. Josh

Don't fall into the dark side.... keep on smokin those birds Low AND Slow! I do like the higher smoked chicken, but the low and slow ends up being truer to what I think of as smoked chicken. I like how juicy and loaded with smoke the lower cooked chicken comes out. Like Paul I also...

My wife insists that it is my homemade/homecured pastarmi, but I personally like the baby backs and bacon the best, BUT the pastrami has to be right up there!

Nice to hear of a succesful convert. It is pretty hard to go wrong with a pulled pork from the WSM

Darrel, I've only used that on brats, but this begs the question, is there anything that onions, beer, and butter dosn't make better? Enough said on my part

Kevin, Thanks for backing me up there I wasn't sure exactly how to pull of that idea, but that is what I would want to do if I were making shreaded chicken. I hope it turns out well for you!

Jay, I might be completely off on one part of this, but here it goes. You're talking about what I would call shreaded chicken. I've done this with my low smoked chicken and put it on tacos. I also believe, this is where I can be going wrong, that you can take some of that shreaded chicken...

That may be the case. I'm sure salt in the rub didn't help any either. If it was too much for you I'd cut down the brine time. Then again I really like brined chicken as long as I don't use a rub with a decent amount of salt in it.

You may or may not have done what I did by mistake.... Did you use a rub with salt in it? It did some brined wings.. the ones with salt in the rub ended up being too much while the rubs without salt were excellent.

Nah, we midwesterners are all about the hickory. Every time you hear the word bbq you hear hickory smoked.. now does that mean its right? No, but heck I still love hickory just the same.

Tenderquick is great stuff.... for cured meat Bacon and Pastrami have turned out wonderful with it, but the only other use I've seen it for is putting a fake smoke ring on brisket.