Pork Rib Butchering Tips

Video Transcript

"This is Paul Amato on behalf of Expert Village with the fresh spare ribs once you get them out of the package you may want to determine your going to want to butcher them a bit. You can put these extra pieces to the side also this extra meat this is where you can do a little home butchering, if you don't feel comfortable doing this you can have your butcher take care of it. You can obviously check on the internet and read some books and get some helpful information on how to do this but for me I just like to cut off this extra and put it to the side. You can take this extra meat and freeze it do something with it, put it in a chili do something it's really up to you. You want to find that fresh rib and you can feel the bone in here and I like to take off the extra meat. Another thing you'll notice that this you'll feel like two sets of bones here and what your going to want to do is cut this out. What I like to do is to start on the smaller rib end and kind of let the knife find that section where the ribs connect. And it should just follow along that path and what this, what this would do is basically just give you the ribs you want to eat. On the back side of ribs you see the membrane which we're going to pull off in a second I'll show you how to do that. Once you flip it over you might want to decide your going to want to take off a little extra fat, don't have to go crazy because during the smoking process a lot of this will rendure off and that's what it going to give the tenderness to the ribs. I would say this is pretty good."