The normal rack of pork spare ribs has more than just the ribs themselves. The rib section is actually part of the whole spare rib section which is always used or seen in barbecue competitions and restaurants. If you are familiar with your ribs and know how to trim them, you can grill or smoke excellent barbecue ribs without any difficulty.

The trouble stems from the irregular cooking that this big portion is going to give you, so it is important that you know how to trim.

A full spare ribs rack has three parts: the pork rib section is what is mostly used, and is comprised of the skirt meat (or skirt), or the flap that is located on the back side, at the middle part of the rack. This part tends to burn easily which causes the ribs to cook irregularly. The last part is the rib tips that are in the rack's bottom edge -the section is where pork brisket is usually found.

Plenty of cartilages are found in the rib tips and sternum which will make this part cook differently than the rack, which makes slicing ribs more difficult so the cartilage needs to be removed.

The first step is to look closely at the whole rack of ribs. The rack's top side is where the meat is; bones are on the rack's back side where trimming is going to take place. Before you turn this part of the rack over, have a good estimate of the bone's length from up to end.

Of course, before you prepare your pork ribs ready for the grill or smoker you will need a good, sharp knife for trimming cartilages and membranes, plus paper towels for cleaning up. Start trimming the rack's skirt because this is the part that cooks much slower. Using a sharp knife, cut the skirt even and entirely.

The membrane is approximately a long, triangular piece that is attached to the meat. Remove this with a knife from the meat's corner, take a paper towel and pull the membrane in a single direction and away from the rack. Watch and pull carefully so it won't split. Once you have gotten used to cutting and pulling the membrane, you'll do this almost effortlessly onto the next.

Above the ribs (on the rib's bone section) has meat filled with connective tissues, little bones, and cartilage. You can easily recognize this area because the bones don't bend. You can get a really good idea where these sections meet by trying to fold the ribs, half-lengthwise. You can also a find a long line of fat on the rack.

However, the biggest trouble with this one is that the distinct landmark between these sections is not a straight line; but if you follow the rule (bones don't bend), then you will not encounter any issues finding and removing away this rib rip section; after all the careful trimming you've done, you have ready-to-cook ribs.

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