High Cheese
Saucier
I meant to mention this the last few times I made some ribs. I never really liked the end of a rack of baby backs with that thick flap of meat, so one day I decided to trim it off. I always ate those few ribs with that flap of meat last because of the funky taste and texture. Right under this piece of flesh is a thick fat layer, then some silver skin, then the actual meat atached to the ribs themselves. The part I'm talking about is on the side with she shorter more arched bones and usually covers about 4-5 ribs.
Anyone else trim this off? I still cook it, but use it as a snack or treat for the dog.
Anyone else trim this off? I still cook it, but use it as a snack or treat for the dog.