Trimming a rack of ribs before coooking them is simple.
If you purchase your ribs from a butcher, you have no way of knowing what stage of preparedness the ribs are in. You may have to remove the skirt, the brisket and the membrane before cooking. In many cases, the skirt is already removed, but the rest is up to you. The membrane does not have to be removed before cooking, but its removal allows marinades and spices better access into the meat.
Instructions
1. Place the ribs meat side down on a cutting board to expose the skirt or flap of the meat.
2. Grab the skirt and lift up, cutting the meat from the slab as close to the bone as possible without exposing the bone.
3. Turn the ribs over, meat side up to remove the brisket.
4. Find the joints between the bones and the brisket. Start at the side with the thickest bones, and cut through the joints with a large knife. Make the cut as uniformly as possible to help the ribs cook evenly.
5. Remove the membrane. Slide a butter knife under the membrane, and lift slowly. Once you have the edge, you can peel it away from the rib slab. The membrane will be hard to hold onto, so use a paper towel to grip the membrane securely.
