Are There Any Differences Between Pork Loin Back Ribs And Baby Back Ribs?<\/strong> <\/h2>\n\n\n\nWhen the warm, sunny afternoons return and you’re eagerly anticipating the day you can put your grill skills on show again, one of your tougher decisions may be deciding which meat cuts you should buy. <\/p>\n\n\n\n
And as ribs are always a popular choice, trying to find the right<\/em> kind of ribs can be a little challenging, especially with pork cuts. For instance, you may have a little difficulty choosing between pork loin back ribs and baby back ribs, but what’s the difference? <\/p>\n\n\n\nIn all honesty, these are just two slightly different names for the same cut of meat, and there are no notable differences between pork loin ribs and baby back ribs (except for maybe discrepancies in size depending on the size of the pig itself). <\/p>\n\n\n\n
But what exactly are these cuts, and where on the body are they taken from? <\/p>\n\n\n\n
Pork loin back ribs come from the area where the spine connects to the ribs, which is located just above the rib cage of the pig. Once the loin cut has been taken, the pork loin ribs are usually the next cut that is made. <\/p>\n\n\n\n
This particular cut of meat is rather small, as ribs are usually three to six inches in length – depending on the size of the pig. Because of the small size of the ribs, they’re more commonly referred to as “baby back ribs” – so this is where confusion can ensue. <\/p>\n\n\n\n
Like the same cut of meat, both pork loin back ribs and baby back ribs have the same taste and tenderness. But it’s also this exceptional tenderness that means that the ribs have a tendency to dry out quickly whilst cooking. <\/p>\n\n\n\n
Because of this, you must take the time to prep baby back ribs properly, and take care not to overcook the ribs. <\/p>\n\n\n\n