I shot a couple of 50 lb little sows last week and decided to play around a bit in how i cooked them.
on one of them, I cut the ribs out and left the backstrap and tenderloin attached to the rib still, but cut the spine out.
This turned out restaurant quality .... at least I think so
put some rib rub and some butter on it and vacuum sealed the bag. put it in the water bath for 24 hrs at 145 degrees and then took it out of the sous vide and dried it off, brushed it with a little BBQ sauce and then gave it 3 minutes on very hot gril.l
Piglet lollipops... the lollipop ends just melted in your mouth and the meat along the rib... despite being very little of it, just pulled right off the bone
I also did a deboned fresh ham. it came out more tender and juicy than most pork loins