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Aug 25, 2012 04:22 PM
Discussion

Slow cooking Danish Back Ribs?

Any experienced Chowhounders out there?

Are these Danish backs just too lean to be slow cooked like the other white meat?

Thanks in advance

TG

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  1. I don't have any personal experience with them, but my understanding is that you're right, they're leaner. They also tend to have less meat on the bones and dry out quite a bit easier than domestic baby back ribs.

    How did you come by these anyway?

    I'd still smoke them using my normal smoking method and, if I had more than one rack, I'd smoke one without foil and another foiling a couple of hours into the smoke then compare the results.