Rack of ribs pre-trimming
I got back from Costco last night and started prepping six racks of ribs for the 4th of July barbecue. No, itâ€™s not crucial that they be prepped that far in advance but it does let you front load some of your work so that you can spend more time in front of the pool or just socializing. I am barbecuing at my sister in-lawâ€™s home and it is just plain easier to come prepared and avoid making a mess all together. It also gives the ribs a bit more time to get acquainted with the rub.
The following is how I like to clean my ribs to make them nice and pretty for when company arrives. All the steps arenâ€™t necessary, but there are a few good tips especially if you arenâ€™t familiar with Barbequing ribs.
Step 1: Give your ribs a good rinsing off. Itâ€™s obvious, but it should be mentioned. Go ahead and pat them dry with a paper towel afterwards.
Step 2: remove the membrane
I am putting this step first because if there is only one thing that you do to prep your ribs (aside from rinsing them), this should be it. Using a paper towel to grab the membrane is the best way that I have found to do this. Donâ€™tâ€™ worry if you donâ€™t get it all in one pull, this thing is tough and that is why you donâ€™t want it on your ribs.
Step 3 (optional): remove the flap.
This is not necessary at all; I just like doing it because it gives me a nice little taste of meat that will be done before the rest of the ribs are. It also makes the ribs a little prettier. Just run a sharp knife along the line where the flap meets the rest of the rack.
Step 4 (also optional): trim your ribs.
This step is for those who are space limited in their pit or prefer BBQ spareribs that are aesthetically pleasing. Itâ€™s definitely the way to go if you are going for uniformity in your ribs. First thing you will need is a sharp butchers knife that can cut through some cartilage. Itâ€™s going to take a little feel on your part, but once you get this down you will look like such a pro to your friends and family. As a matter of fact, my wife came by as I finished trimming these ribs and complemented me on having such great looking meat. What you want to do is separate the rib tips from the rest of the ribs. Feel your rack (of ribs) and towards the front end and you will notice that there is a natural bend above the ribs. Cut along this line towards the rear of the rack. After that is complete square it off by trimming the triangular piece at the end of the rack.
There you have it, wonderfully handsome ribs that will impress all of your guests.
After these steps add a wet or a dry rub and refrigerate for a couple of hours before smoking.