On Mon, 19 Dec 2011 18:28:55 -0600, Sqwertz >
wrote:

>On Mon, 19 Dec 2011 17:59:43 -0600, Gene wrote:
>
>> Buy the ribs that are the 10,11, and 12th ribs as they are not a fatty
>> but still fatty enough.
>
>Good. Save the large ends, ribs 6-8, for me. I love those muscles
>that surrounds the "eye" (longissimus dorsi?) of the roast, which is
>smaller in the large end. The small end of the rib roast (10-12) is
>practically all eye. Nyeh.
>
>This is why I like the (true) chuck eye steaks as well.
>
>-sw

10-12 is lots a fat too. But that's OK if that is what you want.

Gene

It is a solemn thought: dead, the noblest man's meat is inferior to pork.
- More Maxims of Mark, Johnson, 1927
Mark Twain