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Kansas City style Ribs

post #1 of 5
Thread Starter 

Hi All Is there such a cut as Kansas City cut/style ribs?

I'm thinking of trimming/cutting full spares a lot more the then the St Louis style. Would that give me the Kansas style I want.

I need to remove as much fat as I can.Seems like most of fat is where the cartilage is

Thanks Dan

post #2 of 5
Thread Starter 

HI All Com on guys..Soo is there a Kansas Type rib?

Thanks Dan

post #3 of 5

I googled it and got this hit stating Kansas City Style are St Louis Style, which is now rectangular shaped, except for the point. That's the loose, boneless piece of meat at the narrow end. Slicing off the point and squaring up that end changes the St Louis slab into a Kansas City style slab.

 

Also found this Kansas City Style Ribs are pork spare ribs with the hard bone removed. Sometimes, the points on the bones are squared.

Some people say that St Louis Style Ribs with the skirt removed is synonymous with the term "Kansas City Style Rib" cut.

post #4 of 5

Not sure on the naming differences, but if you trim the tips off at the joint, leaving no cartilage,  you will definitely remove most of the fat. What remains on the ribs will usually render out well at 275˚.

post #5 of 5
Thread Starter 

Thanks guys for clearing that up for me.Guess I have to do more trimming of the spares, next time.

Dan

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