Strap Meat

[mpepper]

I was reading on another website about prepping ribs and this guy made it sound like removing what he called "strap meat" was crucial to good rib cooking. I guess he meant the part of the meat that runs crossways on a rack. I've never done it, and never read anyone here talk about it. Does anyone do this and does it make much of a difference?

 

[Bigmista]

I cut it off right after I peel the membrane. Makes great chef's snacks!

 

[TexasGuppie]

My Jack Russell gets the strap meat. She loves when the pit gets rolled out of the garage.

Gup

 

[big blue bbq]

I always remove it. Usually I take off the membrane after taking it off. Mista, is it easier your way???? I will have to try it for this weeks practice cook.

 

[Puppyboy]

I trimmed three racks of spares tonight to St. Louis cut. I trimmed off the strap, peeled the membrane, then cut off the skirt. The trimmed off parts will be used as supper at this weekends comp.

 

[leanza]

That Strap gets to jerky when I get through with it.

 

[The Pigman]

In answer to your question about if it makes a difference ........by removing it you have the same thickness so all cooks evenly.

 

[FatDad]

Makes me hungry ...........

Mista.......you cookin straps ??

 

[thirdeye]

I cut it off before removing the membrane. And, I call it the flap. I must be abby normal.

 

[Single Fin Smoker]

Wheres Woodbridge?

 

[Lobster Boy]

There's no such thing a scrap meat! I cut spares into St. Loius style ribs and ALL the scrap meat is saved for chili, carne asada or sausage.

 

[Norcoredneck]

Good place/ time to try sampling rub/seasoning.

 

[smooookin]

LOL guess i am weird but i liike the strap as much or more than the ribs themselves!