Rib Preparation Step 4A View of The Sparerib Point
The point is of the sparerib slab is shown here in rib preparation step 4. The slab used for this pictorial had most of its point removed.  On the right end of this slab of ribs is a triangular shaped piece of meat and fat that can be smoked or grilled after being trimmed off. There is usually some tough membrane on one side of the point that should be removed before it's cooked. If you're into Chinese stir fry, the point can be sliced into 1/2 inch thick wide slices, then marinated in a mixture of soy sauce, brown sugar, garlic and ginger for a couple of hours before it hits the wok. The fat that renders out of the pork adds great flavor to the veggies you'll stir fry next.
from Rib Preparation Step 4, Or go home, to Smoker Cooking
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