baby back ribs

Discussion in 'Pork' started by greenhouse, Jan 17, 2014.

  1. greenhouse

    greenhouse Newbie

    can anybody tell me why jeff suggest

    cutting the slab of meat off the length of a baby back rid
  2. polishmeat

    polishmeat Meat Mopper

    Just for trimming sake I would imagine. I sometimes cut this flap of meat off as well. It just cooks quicker and will dry out faster than the rest of the slab.

    I think this is what you're asking
  3. bandcollector

    bandcollector Master of the Pit OTBS Member ★ Lifetime Premier ★

    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
    haughtcm likes this.
  4. ^^^ 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. 
  5. dougmays

    dougmays Limited Mod Group Lead

    I'm not sure what the question was but it looks like these guys have got you covered

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