This special cut is from the loin or, more specifically, the chop section of the pig. We leave the baby back rib bones attached to the loin and French them to remove the fat, meat and connective tissue. To ensure the meatiest chops, we only use the center cut.
This cut is great on the grill. Sear all sides over high heat before moving to indirect direct heat until the internal temperature reaches 145°F. To keep the bones pearly white, wrap them in foil before cooking.