Once you’ve cut the spare ribs away from the rack, the rack looks ready to roast or slice, but it actually isn’t. There’s a portion of the shoulder blade to be removed as well as silverskin and lip meat. If you’re going to slice the rack into chops, you’ll also want to remove the chine bone.

Here’s a guide to doing all of these things. In addition to your boning knife you’re going to need a saw to take off the chine bone.