Andy Harrington
TVWBB Member
I am wondering what trimming/prep is done to spare ribs prior to cooking. I know a lot remove the membrane but there seems to be a lot of cartaliage and fat towards the wider end of the ribs. Ribs were USDA certified so I'm assuming they were quality. Maybe I'm just a baby back guy but it seemed like a lot of work to get to the meat.... my second question is brisket price, I Cooked my first brisket labor day and it came out great but I paid almost nine dollars a pound from a local butcher. It being my first brisket I had no idea how high that was, I've seen usda prime whole briskets from local Sam's for 50 bucks for 14 pounds. I'm assuming cooked properly these should be just as tasty? I know the butcher can tell you where the meats sourced etc but does it make that big a difference in terms of quality and taste?