LAURIE SMITHTechniquesRib Tips1. The most common pork ribs are baby backs and spareribs, which can be cut into St. Louis ribs and a 2" slab of rib tips.2. To remove membrane from baby backs (if butcher hasn't done so), use your fingers and start from center. For spares, use a clean screwdriver and begin at one end.3. Dry rubs should be sprinkled onto, not massaged into, meat.4. Lying ribs flat in a cooker is okay, but Kirk prefers to hang them so dripping fat acts as a baste.5. If you're cooking for a crowd, try this tip for fitting several slabs of spareribs onto a standard-size grill: Trim breastbone from each slab, then pull around into a circle, secure with string, and cook for 4¿5 hours, until bones can be pulled apart. If you opt to baste, untie ribs, return to grill, and baste with sauce until heated through. A final tip: The tied ribs may be wrapped and frozen.ADVERTISEMENTADAD6. Ribs are fine without sauce.Keep ReadingHow to Trim an ArtichokeBy BENJAMIN KEMPERA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONESee AllContinue to Next StoryADVERTISEMENTADAD