[OLS]

I leave everything on the back ribs. I could care less if it's dry or tough, lol.
If I find a piece like that after the cook, I cut it off, cube it up, and put sauce on it
and eat it with some marsh taters. I only pointed it out since it looked like he thought
maybe it was something he had done to the racks that made it that way. Once I got
some racks from El Supermercado, they were HUUuuuge, in fact I think I talked about it
early on in this thread. But huge ain't everything I found out. All that extra meat was
tough and dry. I was a BBR virgin, basically, and I did not see it coming. It was the diff.
between the way the major players trim and the way the mexican butcher trimmed.
I thought it was gonna be great, 30% more meat, same basic price....not so.

Now if there is a HUGE chunk of loin meat that is clearly not part of the traditional cut,
I might trim it off first and cook it on the side and then feed it to the dogs who gimme
the sad eyes all day til the food is ready. I always give em spares meatflap or the cartilage
section you trim off of St. Louis. I eat all the meat out of the crannies and let the dog
devour that crunchy cartilage. He is not knowlegable about the cut and eats it like it
was ribs. Cause he is a dog.