On Sep 8, 10:44*am, Duwop > wrote:
> On Sep 8, 7:30*am, RockPyle > wrote:
>
>
>
> > When cooking the ribs and other stuff, do you pull the other stuff off
> > earlier? *
>
> You asking about the meat you trimmed off the full rack? Like the
> lower flap and whatnot?

Yes. I cut the lower flap off and it ended up quite dry. I plan to
chop it up and mix the choppings into baked beans. I also cut the
larger hunks off when I cut the main rack at the rib bones. These
chunks of meat have the more cartilaginous (sp?) bones in them but the
meat is as tasy as the rib meat. Are these the rib tips?

Rock