LeadDog Posted November 10, 2006 Author Report Share Posted November 10, 2006 I got all messed up in my thinking, yes the chop is still attached. Now I really like this idea. I'm thinking that the meat needs to be left on the ribs too, or else there will be another revolt here. I'll do some research and see what I can come up with. Is there a way to break up the big chunk of meat after it is cooked? Like in this picture? Quote Link to comment Share on other sites More sharing options...
Curly Posted November 10, 2006 Report Share Posted November 10, 2006 A meat cleaver Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 10, 2006 Report Share Posted November 10, 2006 A carving knife will easily cut between the bones to make chops like that. Quote Link to comment Share on other sites More sharing options...
LeadDog Posted November 10, 2006 Author Report Share Posted November 10, 2006 A meat cleaver I love my chinese cleaver, it should work just fine then. I imagine that the backbone still holds all of this together but the joints can be popped apart after the meat is cut? I'm starting to drool ~~~~~ just thinking about this. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted November 10, 2006 Report Share Posted November 10, 2006 The backbones are removed already when you buy a rib roast from the meat case Its just a big rib eye roast with the rib meat (and bones) still attached. Give this link a look - It shows step by step trimming... http://www.cortibros.biz/WEBSITE/Our%20 ... Roasts.asp Quote Link to comment Share on other sites More sharing options...
Porkchop Posted November 10, 2006 Report Share Posted November 10, 2006 good call FM!! that is exact-ily right! Quote Link to comment Share on other sites More sharing options...
LeadDog Posted November 10, 2006 Author Report Share Posted November 10, 2006 Thanks guys I think I have figured out to do it. Quote Link to comment Share on other sites More sharing options...
