Berkshire (Kurobuta) Baby Back Ribs deliver everything you love about championship ribs—lush heritage-breed marbling, deep rosy pork flavor, and a tender bite that pulls clean from the bone. These smaller, curved loin-back racks take rub and smoke beautifully and finish with a lacquered, mahogany sheen. We ship every rack frozen at peak quality so you can go from freezer to smoker with confidence. Eat Wild.

• Heritage-breed richness: Berkshire (Kurobuta) pork is prized for buttery tenderness and natural sweetness.
• Perfect rib size: baby backs cook faster than spares, ideal for weeknights or competition-style cooks.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Bone-in Berkshire (Kurobuta) baby back rib racks, butcher-trimmed. See the variant selector for rack count and total weight; exact rib count and trim specs vary by lot and are noted on the label.

Flavor Notes & Pairings

• Rub ideas: kosher salt, coarse black pepper, paprika, garlic, onion, brown sugar, chili powder, cayenne.
• Glazes & sauces: maple-bourbon, honey-chipotle, mustard-vinegar mop, classic Kansas City, gochujang BBQ.
• Smoking woods: apple, cherry, pecan for sweet smoke; a touch of hickory for classic punch (see Smoking Woods Pairing Guide).
• Explore more Berkshire (Kurobuta) Pork and all Pork.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24–36 hours per rack in the fridge (34–40°F) until fully pliable.
• Cook within 48 hours of thawing. For precise guidance, use our Storage & Thaw Calculator.

Prep & Trim

• Remove membrane: on the bone side, loosen with a butter knife or spoon handle and peel off for better bite and rub penetration.
• Dry brine: 0.5–1% salt by meat weight (about 1–2 tsp per rack) for 1–12 hours, uncovered in the fridge.
• Rub: pat dry, then apply rub just before cooking (or post–dry brine).

How to Cook (3 Proven Methods)

Rib “doneness” is tenderness-driven (probe slides in with little resistance). Internal temps typically land around 195–203°F in the thickest meat between bones.

1) Low-&-Slow Smoker (classic)

• Smoke at 250°F with mild fruit wood.
• Spritz (apple cider + water) every 45–60 minutes after the first 90 minutes.
• Optional wrap (Texas crutch): at good color/bark (~2 hours), wrap in foil or butcher paper with a little butter/honey. Return to smoker until probe-tender, usually total 3–4 hours.
• Glaze in the last 10–15 minutes; rest 10 minutes before slicing.
• Plan timing with the Smoking Times & Temps Planner.

2) Hot-&-Fast Grill (+ indirect finish)

• Set up two zones (~325°F indirect). See Grill Setup Wizard.
• Sear lightly over direct heat for quick color, then move indirect, lid closed.
• Cook until tender, usually 2–2.5 hours, rotating as needed. Glaze to finish.

3) Oven-Roasted (no smoker? no problem)

• Roast on a rack-lined sheet at 275°F until tender, typically 2.5–3.5 hours.
• Brush with sauce and broil briefly to lacquer.

Pro Tips

• Don’t steam the bark: if wrapping, vent briefly at the end and re-set the glaze unwrapped.
• Bend test: lift with tongs—racks should arch and start to crack on top.
• Hold like a pro: wrapped and towel-insulated in a cooler for up to 45–60 minutes—service stays flexible and ribs stay juicy.

Quality & Safety

• Ships frozen via cold chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Explore Berkshire (Kurobuta) Pork · try Wild Boar · see our Recipes for rib rubs, sauces & sides

Pitmaster’s note: For perfect bite-off-the-bone texture, let the rub and smoke do the work—wrap only if you need to speed the cook or protect moisture. A light maple-mustard glaze in the last 10 minutes is Berkshire magic.