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Old 11-11-2005, 08:27 PM   #2
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The_Kapn's Avatar
Join Date: 04-08-04
Location: Marianna, FL


No good pics sorry.
The simplest way I know to describe the cut is:
With either side up--trace the main rib bone to it's end with your fingers.
You will feel a soft area that is the start of the grissle area.
Slice down that "soft line" you found.

We have had spares that trimmed out to only 4.5 inches or so--could not tell them from baby backs at first glance without looking at the curve of the bone.

Maybe someone has better advice.

"Flirtin' with Disaster" BBQ Team (RETIRED)
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Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640
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