Everything we cut off will still be cooked, nothing goes to waste! To do these cuts you?ll need a cutting board, sharp boning or large knife, and several paper towels.
First turn the slab of ribs meat side down so that you can see the skirt or flap of meat on the bone side mediterranean food. Sometimes you?ll find this has already been removed by the butcher and you can skip this step.
Simply grab the skirt meat and as you lift up on it, cut it away from the slab as close as possible without exposing the bones (see Fig. 2). I always cook the skirt meat using the same rub for the ribs. The skirt meat will cook up quickly and is a ?sweet treat? for the cook! One other thing you can do to the skirt meat is remove the membrane on the back of it. This will make the skirt piece more tender but not absolutely necessary.
Next step is to flip the ribs meat side up and remove the brisket (rib tips).