Originally Posted by Soapm
Great tutorial but I find removing the rib tips first makes the skirt and membrane easier to remove...
And as for what to do with the trimmings, I cook them. They are great as they are or always make good smoked boiling meat...
As I've often said, "There's more than one way to skin a cat."
I've been trimming ribs for many, many years and find it much easier to remove the flap first. It allows you to see all the bones and make that long straight cut to even up the rack. Once the flap is removed, it makes no difference whether you remove the tips or membrane first.
As for rinsing, I've done a little research since posting this yesterday. Here's what the USDA has to say about rinsing raw meat:
"Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Some consumers think they are removing bacteria from the meat and making it safe. For safety, use a food thermometer to be sure the food has reached a safe minimum internal temperature."
"Washing raw poultry, beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination."
Here's the link to that page on their web site http://www.fsis.usda.gov/factsheets/...fety/index.asp
I'll go with the USDA on this one and use my eyes and fingers to find bone fragments. But again, to each his own!
Mister Bob, Pitmaster - Bob's Hogs
KCBS CBJ #31759 - IMBAS Certified MOINK Baller
The Hog Blog BBQ Tips, Tricks and Recipes
Custom 84" offset trailer Black Betty (ram-a-lam)
Stumps Baby, large BGE
(they don't come in red
), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red
and black Aussie Walkabout
BBQ Guru CyberQ II, Super fast and super accurate red