Old timer at the shop told me I was trimming ribs wrong for 5 years

I always used to cut the brisket bone flush with the rack, but this retired butcher watched me for like 2 minutes and said "leave a quarter inch of bone past the meat on the spare ribs." He explained it helps the rack hold together during the cook and gives a better bite. I tried it on my next batch and the whole texture improved. Has anyone else had someone call out a simple thing they were doing backwards for years?

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1 Comment

anderson.jason1mo ago

I read that tip on a BBQ forum once. Works great.