Originally Posted by Mister Bob
I sometimes cook the whole rack for a change of pace. In fact, one of my favorite BBQ restaurants, KC's Rib Shack in Manchester, NH cooks them that way. Much more meat per bone, but you have to be willing to eat around the cartilage.
Most of the time I just don't eat around the cartilage, but actually eat THROUGH it
I'm wierd like that. I also eat a lot of the smaller bones in chicken too. I can dang near clean up a breast or a thigh to the point you couldn't recognize it from its remains on my plate no matter how good of a CSI you may be. LOL... Also eat the cartilage from the ends of the leg bones and then eat the tips off them as well.
I grew up poor, and heck I'm still poor. I eat errything, don't nothing but the squeal or squawk go to waste and if I could figure out how to make a gravy from them, they wouldn't either.