Boneless ribs

[Russ]

I got a huge pack of boneless beef ribs and another huge pack of boneless pork ribs. The pork seems to have an ok amount of fat marbled. Will these be good in the smoker, or would they be better on the grill? I assume boneless ribs aren't REALLY ribs with the bones removed... But would they turn out ok?

 

[Guest]

Russ, if you are talking about what is, quite often, called 'Country Spare Ribs', they are great in the smoker. I've fixed them both ways, relatively fast on the grill and low and slow in the smoker. Country Spare Ribs usually come from one of two places, the shoulder or the end of the loin. You can tell them apart because the ones from the shoulder will be of a darker meat and contain more fat. Those, I prefer to cook low and slow. Cooked like a butt or shoulder, they are very flavorful and take up a lot of good smoke flavor. Give them a try; I think you will like them.