A little help here please.

[Savannahsmoker]

Sweetie was at Sams Club and picked up a package of what is called Pork Loin Back Ribs Boneless. 
These are not spareribs, babyback ribs nor shoulder country ribs or loin country ribs. 
This is a new animal to me.
Never heard of um before and have no idea if I should smoke like ribs or roast like a pork loin?
Anyone with ideas please help.

[tomcrete1]

I've seen those too it's huge! Not sure what to do with it although I'm sure someone will. 

[Pam Gould]

Do they come in a package but not cut all the way thru? I have seen those at Sams.    .☆´¯`•.¸¸. ི♥ྀ.

[Savannahsmoker]

Do they come in a package but not cut all the way thru? I have seen those at Sams.    .☆´¯`•.¸¸. ི♥ྀ.

Yepper that is what they look like so got any idea what to do with them there Whatevers?

[LostArrow]

It's similar to "Country Style Ribs" not ribs at all.
It's a boneless pork loin sliced horizontal info long realitively thin strips.
Cook like loin.

[Savannahsmoker]

It's a boneless pork loin sliced horizontal info long realitively thin strips.
Cook like loin.

OK and thanks and that's sort of what I am thinking but hoping that is wrong.
I was wanting to do a low and slow smoke to test my Grid Iron controller new settings.
Here is a pic.

[Pam Gould]

Looks good..I just finish cuttin them up and crisp real good on the outsides. Salt, pepper and gahhlick on mine..can be sauced later.    .☆´¯`•.¸¸. ི♥ྀ.

[HighOnSmoke]

It's similar to "Country Style Ribs" not ribs at all.
It's a boneless pork loin sliced horizontal info long realitively thin strips.
Cook like loin.

Exactly! I had them before and cook them like a loin roast. I don't know why they named them "ribs". 

[Smokin Don]

Art here are some I did a couple of years ago. http://www.letstalkbbq.com/index.php?topic=8969.msg118443#msg118443

I read it over and didn't think too much of them then. Different cook time sand temps may work better than what I tried. Hope yours turns out! Don

[Big Dawg]

It's similar to "Country Style Ribs" not ribs at all.
It's a boneless pork loin sliced horizontal info long realitively thin strips.
Cook like loin.

Exactly! I had them before and cook them like a loin roast. I don't know why they named them "ribs". 

That's exactly what they are and I figure they call 'em "ribs" for marketing purposes.  High appeal leads to, maybe, a higher price.

My local supermarket markets them as Country Style Ribs.  The ones I see look like the boneless loin end was split in half and then each half had "fingers" cut into it. 

But, I seem to remember Country Style Ribs (1) often having a bone in them and (2) having much more fat.  Almost like they had sliced a butt.

Anyway, I marinated them for about 5-6 hours, then grilled them like chops.  Hot & fast, to about 150º IT.

Everyone loved 'em.





BD