Posted on 10 February 2008.
When presenting your championship ribs to your cookout guests you want to make a good impression. One way to do that is to offer them the MEATIEST rib they’ve ever seen. Here’s how:
Cut the ribs off in a manner that will force you to discard every other bone. You will essentially scalp the “middle” rib to allow the bones on each side to showcase the meat. You’ll NEVER see them offered this way in restaurants because there is some waste involved.
As the cook – you can reserve the “discarded” and skinny middle bones as a snack for later. They’ll still have SOME meat… but NOTHING compared to the monsters you’ll have on the serving tray.