This is the next one in the four-part set if you saw my various # short trimming free bones down to St. Louis tone and removing the barrier!
Don’t discard the extra flesh when trimming Spare Ribs in the St. Louis design! Instead, use them to produce breast tips! You get more value for your money this method.
Preparation for the whole rack of ribs is the same as cutting the flutter of meat and cartilage into 2 to 3″ sections. For me, that entails rubbing the bottom with ketchup before applying wash.
This series’ final little is soon to come!
Audio: I’m Seeing With My Eye
Artist: Ann Abel
Website: https :// icons8.com / music
www.learningtosmoke.com
