- Joined Jan 17, 2021
'Good question. I trimmed these like a St. Louis style rack of ribs rather than a full slab of spareribs. This removes that cartilage area.
best part, if you ask me! done "right" the texture reminds me a lot of chicken legs.
someone here or there said it best: "rib tips? just spit out what you can't chew through". also very very good for pork stock (hello ramen)