Baby back Ribs trimming

triplenet · 03-24-2019, 08:41 PM

When I cook baby backs there always seems to be a flap of meat on the top side that pulls away when I go to cut the ribs after cooking. The flap doesn't really show it's self prior to cooking so I don't know what to trim away.

Does anyone run into this issue? If so what can be done?

16Adams · 03-24-2019, 09:00 PM

A generous loin cap is not appealing to me. When cooking baby backs I try to stay as close to 2# as I can. I like pork loin-I like pork chops-? I just prefer my baby backs to not resemble either. IMHO the thinner cap prevents or greatly reduces your issue. I’m same way with spares. I prefer the smalls.

I’m not sure I answered your question, but bone count should be close and extra weight would appear to come from a generous loin cap. Try the 2#er’s

SMOKE FREAK · 03-24-2019, 09:18 PM

I try to pick back ribs that are near the same thickness on each end...I know the end with the big bones will be thicker but if it's too meaty I'll filet off the extra meat and cook it separate...

Not sure if that answers your question or not...Just don't be afraid to trim up your racks to be what ya want em to be...

triplenet · 03-24-2019, 09:19 PM

I'll give that a shot. Someone else picked out the ribs this weekend and the package said "extra meaty" and it was extra noticable.... So your theory makes a lot of sense.

Guess I'll have to give it another shot next weekend.

Gimmethecash · 03-24-2019, 10:22 PM

I prefer spares, but when I do back ribs, I always avoid extra meaty - the thicker meaty parts just aren’t as juicy & tasty as what’s closer to the bone.

03-24-2019, 08:41 PM	#1
triplenet Found some matches. Join Date: 01-26-19 Location: Baton Rouge, La Name/Nickname : Roger	Baby back Ribs trimming When I cook baby backs there always seems to be a flap of meat on the top side that pulls away when I go to cut the ribs after cooking. The flap doesn't really show it's self prior to cooking so I don't know what to trim away. Does anyone run into this issue? If so what can be done?

03-24-2019, 09:00 PM	#2
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	A generous loin cap is not appealing to me. When cooking baby backs I try to stay as close to 2# as I can. I like pork loin-I like pork chops-? I just prefer my baby backs to not resemble either. IMHO the thinner cap prevents or greatly reduces your issue. I’m same way with spares. I prefer the smalls. I’m not sure I answered your question, but bone count should be close and extra weight would appear to come from a generous loin cap. Try the 2#er’s __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

03-24-2019, 09:18 PM	#3
SMOKE FREAK Babbling Farker Join Date: 02-03-16 Location: McPherson Kansas	I try to pick back ribs that are near the same thickness on each end...I know the end with the big bones will be thicker but if it's too meaty I'll filet off the extra meat and cook it separate... Not sure if that answers your question or not...Just don't be afraid to trim up your racks to be what ya want em to be... __________________ Craig

03-24-2019, 10:22 PM	#5
Gimmethecash is one Smokin' Farker Join Date: 02-06-19 Location: Pasadena, CA Name/Nickname : Steven	I prefer spares, but when I do back ribs, I always avoid extra meaty - the thicker meaty parts just aren’t as juicy & tasty as what’s closer to the bone. __________________ AZ BBQ Grills Scottsdale Weber Performer Deluxe MGrills M1, C4, M16 Camp Chef FTG600 Cookshack Amerique 2 x Sous Vide Supreme Minipack MV31X

03-24-2019, 09:19 PM	#4
triplenet Found some matches. Join Date: 01-26-19 Location: Baton Rouge, La Name/Nickname : Roger	I'll give that a shot. Someone else picked out the ribs this weekend and the package said "extra meaty" and it was extra noticable.... So your theory makes a lot of sense. Guess I'll have to give it another shot next weekend.