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question: timming spares st. louis style
citychicken
Posts: 484
when trimming pork spareribs st. louis style do you prefer to trim away the cartilage (with its meat) from the bones prior to cooking?
i trimmed the sternum, the flap on the back, and pulled the membrane. so now was just wondering about the cartilage. is there any advantage to leave it vs trim it away?
i trimmed the sternum, the flap on the back, and pulled the membrane. so now was just wondering about the cartilage. is there any advantage to leave it vs trim it away?
Comments
http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html
Also think Uncle Phil did a Utube or something recently, but can not find it. Happy Holidays.
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