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Boneless BBQ ribs?!? A great recipe for a twist on everyday BBQ ribs!

Updated on June 23, 2007

BBQ ribs, without the ribs!

BBQ Bacon!!!

What the heck are boneless BBQ ribs?!?

OK, I know that boneless ribs are an oxymoron, but I think that this term best describes what is really a BBQ pork belly.

I like my ribs cut really thick. I don't want any dainty looking back ribs; I want spare ribs, real good and long, with as much as 2 inches of meat all over them. I've started asking for my butcher to cut my ribs so that he includes a bit of the meat at the end of the rib, which is the pork belly, and have since progressed to occasionally just doing some BBQ pork bellies, and skipping the rib part altogether!

Now I'm not going to lie to you here...this is not going be particularly lean; but the meat of the belly is about as surrounded by fat as any cut could be, and that fat will slowly baste the meat throughout the cooking, and when combined with a good slow smoky heat, creates a savory smoky and tender meat, that's out of this world good.

The technique for doing a belly on the BBQ is the same as for doing a batch of ribs. Rub your seasonings on the meat the night before you plan to cook it. I like plain old salt and lots of cracked pepper, but use what ever rub you like.

The next day, throw this in your smoker, (or backyard BBQ over low indirect heat) and smoke cook it at between 250 and 300 Fahrenheit for about 3 hours, or until the meat is very tender.

I like to finish this by first cutting the belly into slices that sort of resemble a big ole rib in shape, and then grilling these with lots of sauce over high heat for about ten minutes. It's easier to sauce these right away, to reduce the flare ups from the dripping fat, but you should keep a good and vigilant eye on these while grill finishing, as you don't want your hours of smoky work ruined by a couple of minutes of inattention!

These will be really really good, and will be a great surprise for any BBQ fan that you know. There will be a bit more fat than on a normal rib, but not as much more as you might think, and the meat separates easily from the fat, so you don't need to eat all that fat if you don't want to. The meat is tender and flavorful, and about as close to perfection as you can get!

Follow the link below, for more detailed instructions on how to BBQ (smoke) ribs. The techniques for doing this BBQ belly, and BBQ ribs are the same.


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