Rib Recipe Please

Postby lemonD » Mon Aug 09, 2010 9:21 pm

beardedwonder5 wrote:If the butcher cuts the ribs with lots of meat adhering, what's the other side, never pictured here, look like? What's its intended use?

Do you mean the other side of the rack, if so it's the ribcage side which is mostly bones with a little fat covered in a membrane and some meat at the end and tip..
This is what that the other side of the rack looks like http://bbq.about.com/od/ribs/ss/aa010607a_4.htm

I'm not quite sure what you mean by intended use?

LD
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Postby beardedwonder5 » Tue Aug 10, 2010 12:41 am

Excellent reference. Thanks.
GOS, yeah!!!
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