Toggle sidebar

Rib Anatomy, need help SQWIB

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Remove the Ads for LIFE - 50% Off!
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
From the looks of the only term I can help with is RAW
laugh1.gif


I found this a few days ago while searching the topic myself. I don't know if its correct or not.

There are three parts of the full spare rib rack. The pork rib section is what we are most interested in, but we will discuss the other two parts as well. These parts consist of the skirt (or skirt meat), or the flap that sits in the middle of the rack on the back side.
 
Sqwib, you might PM Pops, he would probably be able to help with any meat terminology you need!
 
From left to right-rib tips, skirt meat(or flap meat- sometimes called the "deckle", don't ask me why) and brisket bone(sternum).
 
dirtsailor2003 said:
From the looks of the only term I can help with is RAW
laugh1.gif


I found this a few days ago while searching the topic myself. I don't know if its correct or not.

There are three parts of the full spare rib rack. The pork rib section is what we are most interested in, but we will discuss the other two parts as well. These parts consist of the skirt (or skirt meat), or the flap that sits in the middle of the rack on the back side.
Click to expand...
I'm aware of the Skirt and Ribs and the St. Louis cut, just not the cartilage looking piece between the rack of ribs and that large flap of meat.

I thought that piece was the rib tips?
 
Last edited:
SQWIB said:
I'm aware of the Skirt and Ribs and the St. Louis cut, just not the cartilage looking piece between the rack of ribs and that large flap of meat.

I thought that piece was the rib tips?
Click to expand...
I wish I knew. I can't find the web page where I found the quote I posted. I copied it and pasted it into note on my phone! I'll be watching to see If anyone can id all the parts!
 
The item you have named "sternum" is actually the rib tips or brisket (that strip of meat you don't have a name for above the sternum is usually not attached).

The piece you have named sternum  EDITED cause I messed up, you named Rib Tips is just a flap of meat that I could not find a name for but the description stated it's usually removed for grinding or I found one that left it on, but trimmed to "square it up".
 
Last edited:
Squib... I was taught  the flap at top of pitcture is  the Skirt , the next part (just above the St.L style Ribs) is the Chine bones and the part at the end is the Rib Tip
 
SmokinHusker said:
The item you have named "sternum" is actually the rib tips or brisket (that strip of meat you don't have a name for above the sternum is usually not attached). The piece you have named sternum  EDITED cause I messed up, should be you have named RIB TIPS is just a flap of meat that I could not find a name for but the description stated it's usually removed for grinding or I found one that left it on, but trimmed to "square it up".
Click to expand...
pm sent

rib anatomy3.jpg

rib anatomy3.jpg


The piece on the right is to square it  up, wonder if theres a name for this or its just considered part of the ribs.

Theres also a part called a button (not shown), that is removed from the meatside of the rib, not sure if that has a technical name or not.

So that top piece that looks like skirt, has me confused
 
Last edited by a moderator:
oldschoolbbq said:
Squib... I was taught  the flap at top of pitcture is  the Skirt , the next part (just above the St.L style Ribs) is the Chine bones and the part at the end is the Rib Tip
Click to expand...
From the site I was looking at the Skirt is Flap (a.k.a.  skirt, a.k.a.  Chef's Bonus).  There is a flap of chewy meat from the diaphragm on the concave side of the spareribs and St. Louis cuts from the head end of the slab. Many cooks remove it and cook it as a snack, toss it in with the tips, or grind it into sausage.

Chine.  The backbone or spine. Sometimes refers to a split backbone, and sometimes refers to backbone still attached to baby back rib  slabs and rib roasts. Many people think the chine is the breastbone, but they are on the wrong side of the animal. The confusion is probably because the keel of a boat is often called the chine, and the breast is often called the keel of an animal. But the keel of a boat is analagous to the backbone in that all the ribs are attached to it. In any case, the chine is the spine and not the breast.

slc_ribsd.jpg

slc_ribsd.jpg


St. Louis cut ribs  (a.k.a.  SLC a.k.a.  barbecue cut,a.k.a.  Kansas City cut).  Take a slab of spareribs, lop off the gristly rib tips (in the picture above, they are along the bottom), and what remains is a flat rectangular slab called the St. Louis cut (in the picture above, the SLC is at the top) and a flap of meat that is usually removed and set aside for grinding.
 
Last edited:
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

fxsales1959
drip pan for rib roast in WSM. or not?
Replies
9
Views
393
Blowing Smoke Around the Smoker.
HushyQ
H
M
Gravity Fed Smoker Build
Replies
5
Views
669
Other Builds
02ebz06
02ebz06
coldrice
Recteq or Grilla?
Replies
37
Views
4K
Pellet Smokers
flatbroke
flatbroke
C
New from Northwest Metro Atlanta - Smoking Prime Rib in a Salt Dome????
Replies
14
Views
1K
Beef
CharBroilKeg
C
02ebz06
CS Ribs and Ribeye
Replies
9
Views
705
General Discussion
02ebz06
02ebz06
BuddHound
First ever smoke on my new stickburner!
Replies
13
Views
1K
Pork
seenred
seenred
forktender
What to do with leftover rib roast. CHEESE STEAKS!!!!
Replies
26
Views
2K
Blowing Smoke Around the Smoker.
gmc2003
gmc2003
jcam222
Smoked Rib Roast
Replies
31
Views
1K
Beef
Gonna Smoke
Gonna Smoke

Latest posts

Hot Threads

Top Bottom
Back
Clicky