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.
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.