It looks like there is a good line to follow on these ribs that I have to trim them up St. Louis style...am I correct in following that fat line across the skirt of the rib?
Also, after I trim it up and have the skirt meat...how long will it take to cook? Do I foil the skirt meat? Save it to put in baked beans? Little help!!
I'll shoot pics from start to finish!
Also, after I trim it up and have the skirt meat...how long will it take to cook? Do I foil the skirt meat? Save it to put in baked beans? Little help!!
I'll shoot pics from start to finish!