Why trim Spare Ribs?

The meat from the knuckle out is different and when cooked will actually be different in texture/tenderness than the spare portion. There actually is more bone in that portion.

Have you done them, with/without?

It's personal preference, you can cook them how you like them.

Trimmed will look better and cook more consistent. Around here we trim them. Take me about 5 sec a slab... I have a REAL sharp knife.

You must have gotten that knife from Tom!

Nah, all on my own:

What kind of knife is that Smokin?

Reminds Pags of the movie "PSYCHO"

Dang Thumper. Now you got me doing it.

quote:

Originally posted by Yellow-03:
What kind of knife is that Smokin?

It's a Granton Scimitar, 12", from Knife Merchants and it's huge. You should see the guys at contests when I come out of the trailer waving it...

... oh wait, that was a dream I had about losing a contest...

Now,them rib cooks know that is the perfect knife.

You sure don't want to buy a new one,and attempt to cut 25 lb turkey,bottom leg tendons,like you can with them German knives.

Next time ya slice,be like riding down steps in a baby carriage.

Don't ask me how I know.

I'm beginnin' to think we all learn strange habits,apart,at the same times.

Guess we been doin' this too long?