"Nonnymus" > wrote in message
news:KI_dg.27892$QP4.8895@fed1read12...
> Here's my question: Given a choice, would you pick ribs with thick meat
> on them or some with slightly less meat?
>
Not sure if its a "too much" meat issue but what kind of meat that is left
on the loin back--when they are too thick it its more like a chop than a
rib--imo anyway. If it happens that I gotta cook LB then the strip of meat
that runs the length of the rib is usually removed along with the "loin"
hunk at one end but usually cook spares

Buzz