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Baby back bones
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Slippy
Posts: 214
More of a brisket guy, but i have done quite a lot pork ribs and never ran across this. There is a row of bone fragments that are very close to the ribs, but not attached. Knife pointing to it in pic. There is a lot of good meat around them, but I am afraid someone could bite into one of these. Any insight? Butcher it? Let the meat shrink and hope they fall out?
Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak...
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I'm in the trim them off camp. Early on I would cut them off and waste time trying to salvage what meat was around them. Now I just cut and discard. BTW when I buy ribs anymore I go for spare ribs as they have more meat, plus taste better. But to each his own!Re-gasketing America one yard at a time.
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I get spares a lot too. Wife prefers the “low fat” ribs.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak...
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You can make a small cut on each side and after cooking will pull out. The meat will have pulled back
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Rib Tips.
Several Chicago BBQ joints serve them by themselves.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
dmchicago said:Rib Tips.
Several Chicago BBQ joints serve them by themselves.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
Slippy said:dmchicago said:Rib Tips.
Several Chicago BBQ joints serve them by themselves.
I would eat mine in the car on the way home with my takeout order.
Napkins are your friend here.Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
dmchicago said:Slippy said:dmchicago said:Rib Tips.
Several Chicago BBQ joints serve them by themselves.
I would eat mine in the car on the way home with my takeout order.
Napkins are your friend here.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak... -
The babybacks I get at Costco frequently have these. I do my best to remove them all, figuring they're so small, I don't want someone eating one by accident. I kind of wonder if as the meat shrinks, they might just fall away, but don't want to chance it. A sharp knife and forceps is my recommendation.
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njl said:The babybacks I get at Costco frequently have these. I do my best to remove them all, figuring they're so small, I don't want someone eating one by accident. I kind of wonder if as the meat shrinks, they might just fall away, but don't want to chance it. A sharp knife and forceps is my recommendation.Rockwall, TX • LBGE, Big Hat Ranger offset smoker, Really old 22" Weber Kettle, Pile of Pecan and Post Oak...
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I always assumed they where part of the spine. Poor butchering. I appreciate them leaving so much loin meat on the “loin back” ribs but cutting through between the bones when they are butchers like this is a real PITA. Rib tips are from the bottom of the rib cage, no? I believe this is the very top. Maybe?
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Yes, poor butchering. I see them separate sometimes, sold as "riblets," and sometimes called featherbones. FWIW, some of the best pork I ever had were plates of those tiny bones cooked at a Jamaican restaurant. 1st time, I thought I was being cheated, cause the "racks" were just rows of bones about the size of a thumb. But they cooked perfectly. All the fat crispy, the meat juicy and full of jerk flavor.
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I have not seen that before. I think I would have just cut out a strip of meat containing the little fragments and cook that separately. Probably easy to pick out the bones once cooked.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
These bones are from the top of the pig @ the loin. I always prefer that they be cut off by the butcher. I seems to me it’s simply a matter of how they are run through the band saw.
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