Boneless baby back ribs?

[Mach1]

So my mom loves my new smoker as much as I do after trying the brisket made last week(thanks again to you guys), so she called me today and said she got some boneless baby back ribs at SAMs Club, and asked if I would smoke them for dinner on Sunday. So how would you guys do Boneless baby back ribs? I'm doing my first spare ribs tomorrow, would you do them the same? Would you use the meat temp probe on the Auber for these?

Thanks for your help......again!!!!!

[Habanero Smoker]

First I would find out what cut Sam's has decided to call "Boneless Baby Backs". It could be what they are calling country style ribs, or they could be using the section of the loin from the rib section; cutting it into strips. If the meat is from the rib section, I would cook them similar to baby backs, but without the bone you are looking at shorter cooking time.

[Mach1]

They look like country stlyle to me,it just doesn't look like there is as much fat on them as country usuall have so I'm not sure? I was planning on doing a 2-2-1 at 225* on them, but now that she bring them over, and I see how thick they are(I would say as thick as your average steak), I'm wondering if I should do like 2-1.5-1, since there isn't a bone in them can I just use the meat temp probe from I Auber on them? And if so what temp should itake them to?

[OU812]

Most of the time them "Bonless Ribs" are a loin cut in thirds length ways.

I cook them just like a loin,,,,hot and fast.

Pull them when the IT hits 145 F

Keep an eye on em, they cook fast!

[Tenpoint5]

In the How to make Ribs  thread I did some boneless CS rib at the same time as the bone in. Used the normal 3-2-1 on them and they turned out just fine. If they are thick like you say they should be ok and come out pretty tender.

[Mach1]

They are pork loin back ribs, any other pointers or will the basic 3-2-1 work? I'm doing your how to for some spare ribs right now tenpoint so hopefully I don't mess up on them which I'm sure I have cause only one half of the 2 racks has climbed up the bone.

[Tenpoint5]

they dont always climb up the bone. check them with a tooth pick or fork and see if the meat shreds slightly when tugged or twisted. Then they are done

[Mach1]

Overall the meat on the ribs was awesome, the only problem, I think I chose my ribs unwisely, because they were almost all fat, and very very little meat, so now to figure out how I'm going to do my moms meat.