Pork Ribs: To cut or Not to cut? That is the Question!

Discussion in 'Pork' started by qman, Apr 16, 2008.

  1. qman

    qman Newbie

    OK, got a honking 6lb rack of Pork Spare ribs! Im smokin 'em tomorrow along with a single rack of Beef Ribs! I intend on doing the 3-2-1 method on BOTH racks... (any suggestions otherwise kindly do share)

    Here is the question:

    Do I cut the Pork ribs St Louis Style, or just smoke the whole honking 6lb rack and cut em up after they are cooked? Im having a small dinner party of 6.

    What does everyone think?
    q
     
  2. fatback joe

    fatback joe Master of the Pit OTBS Member

    I prefer cutting St. Louis style prior to cooking. It seems like the flap of meat and the top "rib tip"/brisket bone portion gets done at different rates then the actual rib bone portion............and I don't like the actual slab of ribs getting messed up so the other parts get done right. Separate and cook them all at once, so you can pull them off as they get done.
     
  3. stacks

    stacks Smoke Blower

    If I just have one or two KC slabs I leave them together to cook and cut to St louis style after, using the cut off portion for beans or saminches.
    If I have several and am using a rib rack I cut prior to cooking. That way they don't overlap. Good Luck on your Q
     
  4. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    I'm with Joe I like doing them St Louis style but you can do em either way
     
  5. desertlites

    desertlites Master of the Pit OTBS Member

    I also trim st. louis style & save the trimmings for other things-also trimmed they make for a better presentation for your guests.good luck.
     
  6. qman

    qman Newbie

    I believe when I was in Nashville downtown at Jack's BBQ, they didnt cut them. However doesnt the different part of the ribs cook at different times? So If I didnt cut them, would I still use the 3-2-1 method?
    q
     
  7. k5yac

    k5yac Smoking Fanatic SMF Premier Member

    St. Louis style here too.
     

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