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question: timming spares st. louis style

citychickencitychicken Posts: 484
edited November -1 in EggHead Forum
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?

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