- Joined
- Sep 5, 2013
- Location
- Auckland, NZ
Hi there
Wanted help trimming up some spare ribs. American cuts are still relatively unknown down this way - they think they know them, but they don't really. I have three pictures… I would like your advice… should I cut along the black/green line or the black yellow line? The example I have in the third picture is along the black green line (mostly J). NOTE: the first two pictures are identical and show two racks... the lower rack is untrimmed and to show the before situation... the upper rack is laid on top and was meant to show where I actually cut.
The reason I ask is because the belly is a different meat type to the ribs (it is paler, like loin) and when I cook country ribs which is basically these ribs with nothing trimmed, then the belly can get pretty chewy.
A second question, the last picture shows the results of cutting along the black/green line… see the membrane on the left… should that be pulled off to let the rub etc get better penetration. Many of us do so on the rib side… what about here?
TIA for your assistance.
Wanted help trimming up some spare ribs. American cuts are still relatively unknown down this way - they think they know them, but they don't really. I have three pictures… I would like your advice… should I cut along the black/green line or the black yellow line? The example I have in the third picture is along the black green line (mostly J). NOTE: the first two pictures are identical and show two racks... the lower rack is untrimmed and to show the before situation... the upper rack is laid on top and was meant to show where I actually cut.
The reason I ask is because the belly is a different meat type to the ribs (it is paler, like loin) and when I cook country ribs which is basically these ribs with nothing trimmed, then the belly can get pretty chewy.
A second question, the last picture shows the results of cutting along the black/green line… see the membrane on the left… should that be pulled off to let the rub etc get better penetration. Many of us do so on the rib side… what about here?
TIA for your assistance.