Rib trimming advice

[ConorD]

Bought the below rack of spare ribs from the butcher (I've been talking with him more and these are the best yet and for just £14 at almost 2Kg). I have had some issues recently with the meat taking longer and not ever getting to the "fall of the bone" texture that I am looking for. I have adjusted timings and temps as I was concerned that I was over or under cooking them but then though that I was being greedy and leaving too much meat on them.

As you can see there is quite a lot of meat ontop of the rib:


Should I trim this off?

[ConorD]

So I ended up trimming it off and still had about an inch of meat over the bone;


Cut it down St. Louis style;


trimmed an extra bit off one end to see what would happen when I cook it tomorrow;

[aris]

Looks like he sold you the ribs with all the belly meat attached.

[ConorD]

Yeah that was the conclusion that I came to - not a bad thing as I will cook it anyway.

[aris]

You could have stuck the lot into the smoker.

[ConorD]

lots more practices to come so may buy two racks next time, trim one and leave the other one to compare.

[aris]

Buy boxes of frozen ribs to practice on. Much cheaper

[MikeMackie]

aris, where can you get them from?

Buy boxes of frozen ribs to practice on. Much cheaper

[aris]

aris, where can you get them from?

Buy boxes of frozen ribs to practice on. Much cheaper

Booker cash and carry. They start at 20 quid for a 10kg box. Check this thread for some photos:

viewtopic.php?f=18&t=3936&p=33731

[MikeMackie]

cool, i'll try to get an account asap