Post-cook rib trimming?

[Southern Home Boy]

I saw something in another thread that made me go "hunh??" ...

Does anyone trim the end of the bones that get exposed when the meat pulls back on a slab of ribs?

I'd never heard of that and it frankly never occured to me. Just wondering if that's a common practice.

Anyone?

 

[BBQ Grail]

I've never seen it done, heard of it being done and have never done it.

I'm not sure what the reasoning would be. If you get a nice even pull back it makes it look better, IMHO. And you've got a little handle.

 

[Southern Home Boy]

Well, that's kinda what I thought, but apparantly there are those who do (unless I completely misunderstood the post which is always possible) and actually have determined the best way to do it.

 

[mobow]

can't imagine why.

 

[Jacked UP BBQ]

I have done it before if 5 of the bones had nice pull back and some others in the box didnt to make it look uniform. I also clean the bone ends.

 

[BBQ Grail]

I have done it before if 5 of the bones had nice pull back and some others in the box didnt to make it look uniform. I also clean the bone ends.

Looks like there might be a good reason for comp cooking. For backyard cooking...not so much.



Sir Larry of Rocklin

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[SmokinGuitarPlayer]

OH NO ..next thing we'll be stuffing them into muffin tins!

 

[CBQ]

It's called Frenching, and while I don't do it, I know some good teams that do.