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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 08-01-2011, 03:17 PM   #91
Roguejim
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Aha! So, the "flap" is located on the side opposite where the rib tips are?
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Old 08-04-2011, 02:19 PM   #92
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Originally Posted by Roguejim View Post
Aha! So, the "flap" is located on the side opposite where the rib tips are?
The flap is located on the bone side of the rack approximately between the ribs and the rib tips.
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Old 09-15-2011, 09:02 AM   #93
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Fantastic block of instruction...thank you
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Old 09-15-2011, 08:26 PM   #94
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Just what I was looking for, Thanks
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Old 09-15-2011, 08:53 PM   #95
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Great tutorial! Wish I'd seen this a few weeks ago. Thanks for posting!
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Old 09-15-2011, 11:43 PM   #96
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I never knew what to do with the rib tips, and now i do. Thanks for taking the time to do this, it was so great. Thanks for the USDA link also.
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Old 10-22-2011, 11:40 AM   #97
musman
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bookmarked this a few weeks ago and finally got the chance to prepare some spares for tomorrow. Super easy to do and these three racks are going to fit so much better. Too bad my Kiwi knives arrived 2minutes after I cut my last rack! Thanks for tutorial!!
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Old 10-23-2011, 05:05 PM   #98
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Great tutorial. Bookmarked.
Thanks
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Old 10-24-2011, 12:31 AM   #99
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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

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Old 10-24-2011, 07:23 AM   #100
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What a great tutorial. This answered so many questions for me. Thanks!
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Old 10-24-2011, 07:28 AM   #101
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Great step by step method of instruction. Pretty much fail proof. Thanks
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Old 10-24-2011, 09:25 AM   #102
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Thanks for a great tutorial!
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Old 10-24-2011, 10:17 AM   #103
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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.
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Old 10-24-2011, 11:22 AM   #104
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Quote:
Originally Posted by zacman View Post
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
Of course it OK to cook the whole slab! I trim mine because some folks don't like having to eat around the cartilage. I either eat the rib tips or use the meat for other things.

Quote:
Originally Posted by morgaj1 View Post
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.
I take a butter or kitchen knife (not sharp) and work it under the membrane near one end of the rack and twist it to separate the membrane enough to slip a finger in there and then use my finger to get that end loose. Then I use a paper towel to improve my grip and pull it off.
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Old 10-24-2011, 08:03 PM   #105
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Quote:
Originally Posted by zacman View Post
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
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.
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