Janet Wilder wrote:
> When I was in HEB last week they had something called pork briskets.
> It's flat meat and it's cheap, but I have no idea what to do with it.
> I'm thinking it should make decent Q, but I don't know if there are
> bones in it or what.
>
> The other meat is "finger ribs" they are beef ribs with more fat than
> meat. They look like good candidates for the smoker, too, but not much
> meat means that they might easily overcook. I would need instructions.
>
> If all y'all aren't too busy with your own holiday Q, I'd appreciate a
> short course.
>
> TIA,
> Janet, wishing it would rain.


http://www.virtualweberbullet.com/me...hotos/pork.pdf

look at the 'middle cut'

The loin cut and the belly cut come from the middle cut.

The belly cut gives us the complete spare ribs cut, which has some ribs
and if you cut along the ends of the ribs your cutting off the 'rib tips'.

Rib tips will have a length of large bone and thin slab of meat with
cartilage interspersed through out the meat. There at the large bone is
the bone we have running down the center of our chest but in a pig, on a
cow that is the general area of the brisket, although a cow has much
more muscle there.

piedmont