post #21 of 21
Originally Posted by smokeaddict View Post

Bear, For us aussies, please describe St Louis style it still the normal rib, but modified by you, or the butcher ?

Thanks mate

I'll do better than that, I'll let "erain" do it.


Below is a great demo of how to cut a St Louis cut.  There are other how-tos, but this is the first good one I came up with.

I guess you can buy them already cut, but it's not hard, so why spend the extra piasters.





Link to St Louis cut Demo: