RX2006JE
Knows what a fatty is.
I wanted to as and see how some of you handle your spares (cut down to St. Louis cut) when the bones start curving making a "Hollywood" cut almost impossible. And makes for a difficult presentation. I know and have heard of some cutting through the bones to make straight cuts. If that is how you do it what type of knife would you suggest. I have a cleaver that I thought that I could use, and was thinking that would be the best. Don't have a butcher around here so getting ribs that are straight to begin with is not possible. And picking them out in the packages is just a crap shoot. Any suggestions would be appreciated