Jacobs ladder from a 10 bone fore.
Code: Brisket B008
These meaty ribs are from the chuck section.
Trim outer muscle by following the natural seam and expose fat layer.
Trim fat and gristle and remove first 3 or 4 ribs (the ribs from the chuck area).
Saw the ribs in half.
Discard the thin side and use the...
...meaty side for ribs and French trim
Beef Ribs - French Trimmed.