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trimmed st louis style

post #1 of 14
Thread Starter 
I accidently thawed out 3 racks of spares yesterday thinking they were 2 buttsPDT_Armataz_01_05.gif . Will label stuff better next timeicon_exclaim.gif . Anyhow wife is pickin up 2 butts from the meat man today for this weekend's Q session. I just watched the youtube video again on trimmin st louis out of spares and I think I got that down. Wife wants the st louis cut on the spares, I will probably leave mine alone. 2 ribs cut st louis style.

Question is what do I do with the skirts and what I call the rib tips (breast bone part with cartilidge)??? I AINT THROWIN EM OUT THATS GOOD MEAT!!!

Do I mustard and rub em like im going to do with all the other Q and sit em up on the warming rack and just keep an eye on em?? do I foil the tips like regular ribs? Do I try and stick a therm in some of the smaller cuts of meat?

If it was just me all my ribs would be FULL slabs of spares, I love em!!! But a man's gotta do what a man's gotta do. What will probably end up happening is that she will like the tips and skirts bettereek.gif .

Thanks for readin. See ya round the pit.
post #2 of 14
I rub them and cook them with the racks......the tips may take as long (foil if you want, I don't usually) but the skirt/flap gets done first and gets eaten before anyone knows what happened. PDT_Armataz_01_04.gif
post #3 of 14
Prep em just like yer ribs, I would cookem the same too, never trim mine. Gonna have to watch the smaller pieces as there gonna finish sooner, should make tastey treats.
post #4 of 14


never throw away the trimmings. i always rub them up and throw them on with the ribs that way usually when i check on the progress there is always something for me and the mutt to nibble on
post #5 of 14
Thread Starter 
Thats going to be great for the skirts but do I foil the tips to get them to release?

hell they are BBQ scraps, i'll just Q em keep an eye on em and munch em.
post #6 of 14
mine never made it that far
post #7 of 14
Treat 'em just like the ribs. Or leave 'em a bit tough and into a pot of saurkraut with a dark beer...MMMM
post #8 of 14
Do them the same way, way back in the cool corner...just watch ' that kraut and dark beer idea man!PDT_Armataz_01_37.gif
post #9 of 14
rub them like you would your ribs-cook the same way-watch closer-If they don't get eaten for snacks stash them away for seasonings like we do-or make tasso from them-same thing really.
post #10 of 14
Save all the trimmings! Season em up, sick the smoke on em. The skirt will be done pretty quick - makes awesome pig candy you can munch on while counting down 3-2-1. The breastbone part will take a bit longer, almost as long as the rack itself. Gnaw on it or dig out the good stuff and add it to beans. Found it much easier to get the good meat out after cooking vs. trying to cut away the crap first.
post #11 of 14
absolutly season and smoke those trimmings, go ahead and serve you manicured ribs for main course, those trims just a bonus to use as snacks, lunch for work, seasoning other dishes, not to worry you will use em up
post #12 of 14
Funny, I'm planning on ribs for the wife tommorw and thought I'd try St. Louis style. Usually I cook the whole rib also, then there is more meat!!! I was thinking the same thing for the cuttings and decided to cube it up, clean out the cartilage and put some in the beans and then smoke the rest as tips.

Tips are going to be seasoned with rub like the ribs. Then I'll put them on a jerky screen to smoke. After about an hour or so (not sure yet, this is an experiment afterall.), I'll pull them off the smoker, dip them in some egg and flour and fry them up on the side burner of my grill in a castiron pan and oil. (Then I get another reason to use the burner, he he he) Not sure how its going to taste but I'll le tya know tomorrow, and yea I'll take pictures.
post #13 of 14
i smoke em.......freeze em........and use em in Dutch's beans.........YUM......or even chili........
post #14 of 14

Count me in!!

I love the net.biggrin.gif Sooner or later when you find yourself in a situation, you'll find others with the same dealio. I too had a rib request from the missus for Mothers day.

I went to the local butcher shop and requested St. Louis style ribs, and was wondering myself, what to do with the trimmings. Hells bells, it didn't take long to find out.

This forum rocks!
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