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