bustem55
Knows what a fatty is.
- Joined
- Sep 14, 2011
- Location
- Phillips...
Great step by step method of instruction. Pretty much fail proof. Thanks:clap2:
Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty
Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.
Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty
Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.
Because I use a substantial amount of salt in my rib rub, I don't season before vacuum packing. I suspect it would at least change the texture of the meat, if not make it tougher.
It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...
Most of the time I just don't eat around the cartilage, but actually eat THROUGH it:becky: 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 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.
This may be old hat for many of the veterans out there, but for those who are interested, here is a step by step tutorial on how to take a big old rack of spare ribs and turn them into a St Louis style rack with rib tips and a special bonus too!
Two racks in a cryovac weighing a little over 10 pounds.
Open them up and put the first rack on the cutting board.
Flip it over and take hold of the flap.
Hold your knife parallel to the cutting board and slice off the flap as close to the bones as possible. Make sure you save the flap and all your trimmings!
And this is how they should look with the flap removed.
Now carefully slide a butter knife between the bone and the membrane.
Lift with the back of the knife to separate the membrane.
Using a paper towel for grip, grab the membrane and carefully start to pull it off.
With a little practice, it will come off in one piece.
Now locate the longest bone on the rack and insert the tip of your knife.
Cut down the length of the rack to get a nice even slab.
Repeat the process with the other rack, remove the breast bones and trim all the loose ends from the rib tips and this is what you should end up with.
So, what will we do with all those trimmings?
Maybe sausage, maybe meatloaf, maybe meatballs...that will be a post for another day!
I hope you enjoyed the pics!
Or like ribs.
Or like ribs.
Then call me a terrorist as I don't trim my spares at all... :mrgreen:
This is not okay of course for competition.