Compart Duroc Pork

[SkaterSmoker]

I've only smoked commodity pork, but found a butcher nearby who sells Compart Duroc. I picked up a couple slabs of St. Louis ribs, and a slab of baby back ribs. The meat is red, almost looks like beef. Is there anything I need to be careful of or do differently vs. commodity pork? A lot of times I don't wrap my St. Louis ribs, but I'm guessing I probably should with these?

 

[blackdogbbq21]

I used to cook Duroc spareribs often until my source dried up. I've tried a couple butts also. I never cooked them any different than commodity meat and never had any issues.

 

[TheHojo]

How did the pork turn out - notice any difference in taste or texture

 

[SMOKE FREAK]

I never cooked them any different than commodity meat and never had any issues.

I Bought two bone-in-loins recently. Cut it all into chops except for the end of each one was boneless. About three pounds each.

All I can say is excellent!

 

[SkaterSmoker]

How did the pork turn out - notice any difference in taste or texture

Best ribs I've ever made easily. The meat was a bit leaner and more flavorful, but still plenty of rendered fat. I described them as the mixing a rib and prime pork chop. You gotta try them, I'll be buying it as my first choice from now on!

 

[Big George's BBQ]

Looks Great