Page 28 - Amazing Ribs - Book
P. 28
rigid rib bone from the SLC, and attached to it is the flexible cartilage from a rib tip.
Eating rib tips takes a bit more work than other cuts because they are chewy and the small tubes of cartilage in them go every which way.
In some regions, rib tips are a delicacy and are preferred over other cuts, while in other regions you can barely give them away! Go figure.
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