Unwrap your reserved slab of ribs and transfer it to a cutting board.

Using a very sharp long chef’s knife, you want to cut a wide horizontal slice across the whole rack.

You will be left with two very long uninterrupted slices of boneless rib meat.

close to the meat when trimming, or you’ll leave some bald patches without any fat.

So don’t trim too much, but you’ve got to trim enough so that the rub adheres nicely and you don’t end up with a piece of meat that is tough to chew when fully cooked.

If you don’t like to waste anything, save what you trim off for sausage and it’ll be delicious.