Bone-in vs boneless ribs, the flavor difference surprised me

I've been cutting ribs at my station in Austin for about 4 years now and always pushed boneless because they're easier for customers to cook. Last month I took home a rack of bone-in spare ribs to smoke for my family and the difference was night and day. The bone-in meat had way more marbling and kept moisture better over 6 hours on the smoker, even with the same rub I use on everything. I'm curious if any other butchers here steer people toward bone-in for flavor even when they ask for boneless, or do you just give them what they want?

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keith_henderson20d ago

Keep pushing bone-in, that smoky flavor near the bone is unbeatable.