Hi folks. After a pretty successful spare rib smoke this past weekend, I have a question about ribs in general. I've not eaten many ribs in my life, so my inexperience is causing the question (I'm more of a butt and brisket guy).
After smoking two slabs of spare ribs this weekend (and they turned out to be as tender as anything I could have imagined), I noticed that there was still some fat and gristle left on the tip of each rib. The meat around each rib was heavenly, but the tip of each rib consisted of a hard (almost boney) substance that appeared to be either hard fat or gristle. Is this standard for spare ribs?
For what it's worth, the spares that I smoked were pre-cut by the butcher and labeled "St. Louis Style Spare Ribs" which I assumed was simply trimmed to about the same length, and removing the brisket bone.
I'm attaching a couple of pictures to illustrate the "problem". I'm looking forward to some expert rib eater's opinion