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Slow cooking Danish Back Ribs?

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Any experienced Chowhounders out there?

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

Thanks in advance


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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.