Need some help with these ribs

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Hogsy
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Need some help with these ribs

Post by Hogsy » Sat Mar 21, 2015 6:08 am

I picked this belly up from my butchers yesterday and am hoping to do some ribs wth it
I'm not quite sure if they've been butchered correctly and not sure how where I should be trimming them?
Should I just take it back and ask him to trim them more?
Here's some pics
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Buccaneer
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Re: Need some help with these ribs

Post by Buccaneer » Sat Mar 21, 2015 8:08 am

I'm a self taught amateur, and have never eaten ribs at a restaurant so what I do may be completely wrong.
In the last pic on the right you can see soft white fat.that marks the line, I lift the bones and follow the line down separating the meat on the bones from the slab of meat under. Then I cut off the flap at the left of that pic.
I smoke those after curing, and you know what to do with the ribs?
I might benefit from someone correcting me, but I'll not regret my past delicious mistakes! :lol:
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Mixin
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Re: Need some help with these ribs

Post by Mixin » Sat Mar 21, 2015 8:35 am

I've picked up several slabs like that from Asian butchers over the last couple of years, and what Buc' has described above is exactly what I do as well.
It's a great way to leave a decent layer of meat on a small rack of ribs.

Sometimes you end up with the cartlidge ends in there as well - just need to be careful of them when eating, as they like to pull away in the meat.
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Hogsy
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Re: Need some help with these ribs

Post by Hogsy » Sat Mar 21, 2015 9:41 am

Thanks for the advice guys
I ended up taking it back to the butcher and showing him some pics of what I was after
I'm pretty happy with how they turned out. I guess I should of discussed what I was after in a little more detail when I ordered them
I also got him to remove the cartilage
Image
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There nice and thick with about 20-30mm on top of the bone
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Golly
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Re: Need some help with these ribs

Post by Golly » Sat Mar 21, 2015 10:53 am

thats better

they look like ribs now , not belly with bones :wink:
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Buccaneer
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Re: Need some help with these ribs

Post by Buccaneer » Sun Mar 22, 2015 2:10 pm

It's hard to tell from the pics but did he trim and shape it and skin it leaving it a whole belly without skin?
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Hogsy
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Re: Need some help with these ribs

Post by Hogsy » Sun Mar 22, 2015 5:41 pm

Buccaneer wrote:It's hard to tell from the pics but did he trim and shape it and skin it leaving it a whole belly without skin?
Pretty much, yes
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alokin123
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Re: Need some help with these ribs

Post by alokin123 » Wed Mar 25, 2015 8:18 am

i am glad i saw this post. My ribs that i bought from parklea markets were a few hours away from going the smoker looking looking like the original picture.

Buccaneer
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Re: Need some help with these ribs

Post by Buccaneer » Wed Mar 25, 2015 9:47 am

Hogsy wrote:
Buccaneer wrote:It's hard to tell from the pics but did he trim and shape it and skin it leaving it a whole belly without skin?
Pretty much, yes

Okay, that is what it looked like.
I do that on occasion, but it isn't what I normally go with, because it leaves quite a massive amount of meat covering the ribs and usually my feedback is it is too much, people eat one and that is so rich they stop.
There is a line of fat you follow as I described above, get in from that edge I described and then basically follow the curvature of the ribcage. You end up with meat covered ribs and a slab of belly that you can use in more delicious and appropriate ways!
Win- win!
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