This is from Amazingrib[emoji]169[/emoji] website
http://www.amazingribs.com/recipes/porknography/pork_cuts.html#loin:
On the reverse side is the inner and outer diaphragm muscles; a.k.a. the skirt/a,k.a. the flap. The section trimmed off on the bottom is known as the brisket, a.k.a. rib tips. The end on the left is the trimmed end to square up the rack so only full length rib pieces are presented.
Hope that helps! In the meatcutting world, you simply separate the brisket from the ribs, fold the end piece under (left for the purchaser to decide what to do with) and lay the ribs on top of the brisket in a #10 tray, wrap w/parsley in the left bottom corner, descriptive in the lower right, price tag top right and display. An older, alternate way of display is to nick the brisket bones several times, basically in between the ribs, cut in half through the middle rib, and lay on top of each other in a #4 tray, leaving rib and brisket intact. From there, the customer has the choice on trimming the diaphragm muscles or not, trimming the end piece, etc.
Personally, I do ABSOLTELY NOTHING to the rack of spareribs. No trimming, no separating, nothing: I want to eat every bit of them, from the membrane to the last little bit on the brisket and any coating on the ribs themselves, all the way around! What the dog gets is ribs, bare, anything I cannot chew, and stripped and bare ligaments minus any fat or muscle.
Spares done for July 4th, 2010 in the smokehouse.
