greenhouse
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can anybody tell me why jeff suggest
cutting the slab of meat off the length of a baby back rid
cutting the slab of meat off the length of a baby back rid
Jeff suggests to cut the "slab" of meat off the ribs so that the ribs would be an attractive presentation when finished...Also, the removed excess meat can be added to other recipes ie baked beans, chili, etc. to enhance the flavor with a great smokey taste.
can anybody tell me why jeff suggest
cutting the slab of meat off the length of a baby back rid
^^^ This. I always cut this and the meat flab on the back side of ribs, I call it the "knuckle", off and throw on the smoker. I like to think of it as taste testing, since that meat is done well before the ribs are you can eat it. It will give you a good indication of what the ribs will ultimately taste like when they are done. It also doesn't hurt that your ribs now look clean cut.
Jeff suggests to cut the "slab" of meat off the ribs so that the ribs would be an attractive presentation when finished...Also, the removed excess meat can be added to other recipes ie baked beans, chili, etc. to enhance the flavor with a great smokey taste.
Besides they are a great snack as the ribs finish.
Good Luck, John
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