Dirty Harry wrote:

>> http://www.uspork.org/buyersguide/loin3100.html.
>>
>>-s
>
> Yea they look like the top one(but only about 6 ribs or so). Should I cut
> that top layer of fat and meat off like the guy on food tv or leave it on?
> He was baking his, not smoking...
> Thanks DH
>
>

I say leave 'em on and see how much of that fat you can render off
during the cooking process. Nature's best baste, and protector of the
moistness of the meat beneath it.