Rib trimming question

If your talking about the thin flap of meat that hangs out, yes I trim it off. Makes for the ribs to cook evenly and not have a over cooked area/flap.

Well. Cal's a comp cook so he looks for perfection throughout the rib slab. I remove the membrane and leave the thin flap of meat in place. I enjoy eating it. I also always eat everything off my plate. "Waste not, want not".

The trimming I usually employ conists of:

Top side: remove most of the attached grissly fat on the brisket end (over the thick front bones 1, 2 & 3) Next is the end meat on the opposite side where the smaller bones are located. The idea is to square up the rectangle.

Bottom side: if the "flap" meat extends beyond where it's attached to the rack, I trim that away. This allows a easier release of the membrane. Some racks are trimemd of this meat in processing; others not so much. Leaving the diaphram attached is fine for home eating as whatever membrane remains is fairly insignificant.

I like to save the meat trimmings and freeze for ground pork.