[watertowerbbq]

Can anyone offer some friendly advice on trimming spares to st. louis ribs? I've been trying to find a consistent way of trimming them so they look the same each time. I guess I have two main questions,

1. How do you determine where to make the cut along length of the rib to separate the brisket bone from the st. louis rib?

2. After trimming the brisket bone off the spare rib, on the thick end of the st. louis rib, on the meat side, there is a flap of meat that sits on a membrane type seam. Do you remove this or leave it on? I'm not referring to the flap on the bone side of the rib.

I've probably cut up 5 - 3 packs from Sams recently and I'm not very happy with my consistancy. Sometimes I have splitered bones, variable widths, etc. Any help would be greatly appreciated. Thanks.