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I cut through all the way to make chops, then either cook them in oven for 10 minutes at 400 F. before cooking on BBQ grill. That way they grill faster, and like to cook them well and somewhat crispy. If I cook them directly on the grill I have to be turning them more often.
I rub the chops with olive or avocado oil, sprinkle with a BBQ rub or Adobo seasoning (without salt) and insert slices of fresh garlic into meat. I love my chops charred.
Very helpful and eay to follow. Thanks.
Great easy to understand tutorial. Very helpful.
Great images and instructions.
You’re welcome Judith!
Looks good but I have question. Is there a reason to individually wrap each bone with wax paper if you are vacuum packing the ribs or can you just cut a long piece of wax paper and cover all the bones with one piece
Hello C.W., Good question, I don’t know, as I haven’t vacuum packed Frenched ribs. If someone else is experienced with this, please feel free to weigh in.
If you are vacuum sealing, why would you have to use wax paper. When you defrost the meat and open packaging just lift the plastic and take out the ribs.
Interesting, but why must we waste such a nice part of the rib? I feel like i have to do it because everyone does, but i dont want to!
This tutorial is very helpful for me as a teacher for basic butchery course.
An easier way to do that is to make a parallel cut on the flat, inside surface (concave side) down the length of the ribs. Use your knife to lift away the encapsulating layer that surrounds the bone. Use your hands to literally peel the meat off the bone. Cut at the bottom like in step 1. This way, the bone always comes clean and you don’t dull your knife scraping the ribs. Good luck!
What’s the best use for the cuttings?
Freeze them for lamb stew, or grind them for lamb sausage. ~Elise