please see image. any help is much appreciated, thanks in advance
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If this was part of the rib that was in the bottom skirt of spares, it should be removed on a St Louis cut.
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Those two “dots” are cartilage, so yeah it will be chewy and tough. If I find it in my ribs, I just eat around it.
thanks so much. def had an a-ha moment
so i guess i’m supposed to cut it like this? (that’s a st louis rack from costco.) spruce eats (link) and serious eats (link) appear to be doing that. that makes the most sense to me because it removes the section that has those “dots”. But go to youtube, and it looks like many of them cut a straight line. is it just a matter of preference?
Serious eats has it right but so do you, it is a matter of preference. You can learn the right way, cut some of it off, or even leave it on. I leave the edge on my spare ribs, the.meat around the cartilage is good pickins.
I like to slow smoke / cook my ribs till they’re almost fall apart, and this cartilage is my favorite part.
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For me, this is the definitive word on ribs.
I like the bit that has the cartilage in it, it’s good meat. I find the St. Louis cut to be anemic. Good luck finding an untrimmed rack of ribs though.
