Originally Posted by Chef JimmyJ
Not a Mut Cut...A Great Score! Guy's, that is about half a rack of Ribs with a portion of the Belly (Bacon) still on. Not usually seen in the States, unless you know the Butcher and they process whole hogs. The Skirt is the red meat on the side facing up. The Ribs can be separated, carefully cutting above the bones, through the very thin fat layer between the bones and the lean meat of the belly. This leaves the Belly for curing and smoking later on into Streaky Bacon. Or Trim off some of the fat and have the MEATIEST Pork Ribs you can buy. If you choose to just trim, 3-2-1 will not get them done tender enough. You will need to add 30 minutes either to the " 3 " hours time in smoke or to the "2 " hour foil time. Then during the last hour, test for tenderness. Probe should slide in to the meat with no resistance...JJ
JJ you pretty much nailed it as I've found out.
Cuts called a St Louis cut..
I sliced down the base of the ribs and took most the fat off.
I used the 3-2-1 but was more like 3.5-2.5-1..
They dam near fell apart when lifting out the cooker.
The top meat came away from the ribs with easy so it was the best looking meal to the eye but OMFG it was so dam tender and juicy..
I threw the belly section in the smoker to and did exactly the same.
We'll use that on some smoked pork pizzas later in the week.
Anyway I'll be getting it again and next time I'll save the belly and cure it for bacon.
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