no bones in the top piece, all meat.
so what are the rib tips?
this piece had no skirt meat but the area is marked.
so what are the rib tips?
this piece had no skirt meat but the area is marked.
I am getting back to this style rib now that I have enough cook space. I do remove the membrane though and trim any excess fat.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
Actually, the brisket is combined with the plate on a slab of spareribs; much like in beef; the (in red) is also part of the diaphragm muscle, (aka flap, aka skirt). It envelops the lungs and the contraction/expansion causes the lungs to suck in/blow out, like a parachute. They are also known as the inside and outside diaphragm muscles.
As Pops pointed out the 2 pieces at the top are collectively called the Brisket...BUT...For clarification for my students, I referred to the portion containing the little pieces of Cartilage as the Rib Tips and the nice bone/cartilage free slab of meat as the Brisket. They could then relate the description more to cuts of Beef. The rest is correctly labeled...JJ
I've got a from scratch chili recipe for you if you want it. I was poking around the site.No, theres a ton of pages to get to my site, I don't post my website link, because it goes against forum rules.
I usually tell folks they can Google "SQWIB Cooks"