Trimming the Ribs
So far in the recipes I have tried, I feel that I have really neglected proper cutting and trimming of ribs. I mean, I have gotten ribs from butchers and the supermarket and it is notable that they are very different products, but I don’t really know how to tell what is a good cut. I think that some of the recipes I have tried that I have written off as tough could have been helped with ribs that were trimmed better. Certainly more aggressively trimmed ribs, like St. Louis Cut ribs, will probably appeal more to people, but sometimes it seems a shame to waste all that extra meat. Anyway, I thought this was a nice little posting about trimming up Spare ribs. I will keep this in mind for next time.
http://www.poubelle.com/butterpig/archives/000169.html
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