Fire up the grill! The meat people at Edwards Food Giant have some tips for your end-of-summer cookouts.

We are talking meat with Rick, the assistant manager of the meat department at Edwards Food Giant. Rick has 25 years of butchering experience and here are his tips for choosing the right cut of meat:

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• For baby back ribs, thicker is better: you are looking for the ribs with the most meat.

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• When picking your pork butts, firmer is better: you want a high fat content to keep your butt moist.

• When purchasing brisket, have it trimmed down about a ¼ inch—trimmed off the back, not the top. The secret to great brisket? Continually squirt down the meat with apple juice to create a sweet, smoky flavor.

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