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Basic Rib Prep help

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Post Thu Jun 07, 2007 2:11 pm
dwc medium-rare
medium-rare

Posts: 81
Location: San Francisco
Can someone help me understand rib prep? I am clear on removing the membrane, but I was not clear on what to do regarding the breastbone and the little "riblets" between the main ribs and the breastbone on a full rack of pork spareribs.

It seems like there are two rows of ribs, the main ribs and then another set that come off the breastbone and meet/overlap the main ribs at an angle. I sharpened my boning knife and cut out the breastbone (tore it out by hand) leaving the mini ribs , but it wasn't the cleanest operation and I hope I can do it faster and cleaner next time.

St. Louis Ribs - separate main ribs from breastbone and mini ribs?

Kansas City Ribs - remove skirt and breastbone but leave mini-ribs?

Should I have just left the breastbone in? How do you all do it?

Thanks,
Dan


Post Thu Jun 07, 2007 3:17 pm
rogerja well done
well done

Posts: 2288
Location: Central Ohio
You figger'd it out..

The brisket bone it great for beans...


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