Pork ribs 101

[gr0uch0]

Ran across this really good article about the different aspects of pork ribs.  Published by Texas Monthly, this piece addresses (in easy to understand descriptions, diagrams, and photos) some recent--and not so recent--questions regarding the different rib cuts.  Also speaks to the membrane, where I learned something new:  it's called the peritoneum or pleura.  So if that question ever comes up when I'm on "Jeopardy" some day....  

There are other good reads here as well, so enjoy.  Mods, if I'm overstepping my bounds with this link, my apologies and please advise, but I found it quite helpful and informational.

http://www.tmbbq.com/bbq-anatomy-101-pork-ribs/

 

[noboundaries]

Interesting article, and you are right, very easy reading.  I was just going to skim it, but read the whole thing instead.  Nothing new really, but an enjoyable read. 

I don't peel the peritoneum or pleura either.  I'm more of an untrimmed spare ribs guy, not really fond of BBs.  When I smoke the ribs in the WSM, the membrane becomes paper thin and peels right off.  When I cook ribs in the oven (like twice last week due to heavy rain), the membrane doesn't get as thin, but still gets soft and filled with flavor from the rub. 

Always fun to read and talk about pork ribs.   

 

[ab canuck]

Good read, It did shed some light on a couple things, I knew the rough cuts but now clarified. Thx. For the link worth the read.

 

[gr0uch0]

Yeah, I really enjoyed it as well and thought it might be of some benefit, as i recall the question coming up recently about the different rib types.  The site also has some other nice reads as well:  finished a really good one last night about the pitmaster of the what has been rated the #1 barbecue joint in Texas, Snow's.  Only 80 years young, and a lady in a male-dominated game, to boot.