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st louis cut from spares, with pics

post #1 of 26
Thread Starter 
seen some dandy looking spares saterday on the way home from work... how the meat market is on the way home i dont know but next thing i knew there i was lol!!!
found these nice looking spares,

watch the label, look for all natural, and minumally processed, and avoid the enhanced ribs.

trim the flap from the inner side right below the membrane, save meat and throw on smoker and use to dice up and throw in beans or cooks treat...
remove membrane at the same time.

find the spot where the bone ends and starts to flex, this is where you want to cut the breast portion with the cartilage from the st louis cut.

this is a spare rib trimmed down with leftover pieces, usually on the forward end there is a little pocket of fat i trim out as well.

a pan of st louis cut ribs, showing both sides.

this is the rub paprika,kosher salt,brown surar pepper,gran garlic and onion,cayenne, and celery seed.

the ribs going into foil after a couple hours of cherry smoke.

also into foil go the trimmed pieces, the smaller stuff i did not foil.

the small pieces and thinner pieces of breast trimming, diced up and put into some of dutches beans.

be back later with a finally.
post #2 of 26
Lookin good. Last time I did St.Louis ribs I used the trimmins in a split pea soup. Ohhhh yeah.
post #3 of 26
Congrats on a very nice trim job, I handle the trimmings the same way. Thanks for sharing the Q View, nice bark forming on those rack of spares.
post #4 of 26
Looks great erain !!!PDT_Armataz_01_37.gif
post #5 of 26
Nice Q-view, thanks for sharing.
post #6 of 26
Nice job trimming the ribs, Erain. They look delicious. Did you save me any? biggrin.gif
post #7 of 26
Thread Starter 
the trimmings that made it to the finish, some mysteriously disappeared...

the beans, this is the first time i ever put the trimming meat in with the beans, probably wont be skipping that anymore!!!

and the plate.

thks for cking out my pix!!!
post #8 of 26

I had a rack of BBS in the fridge thawing. Now I have to get off my butt and finish doing them after seeing yours, made me hungry for ribs.

Great job man. PDT_Armataz_01_37.gifpoints.gif
post #9 of 26
Those look fantastic and I really appreciate the step-by-step trimming pics. I can never seem to get them to look so perfect but this will certainly help. Points for sure.
post #10 of 26
Sweet man...real sweet!! Am I invited to eat??PDT_Armataz_01_12.gif
post #11 of 26
Do you cut around the rib bones for this presentation (Is it still st louis style?)
post #12 of 26
Love the tutorial, and the pics, erain! That's the way to do qvue biggrin.gif
post #13 of 26
Fantastic Erain!! Great post, and the ribs look awesome!points.gif
post #14 of 26
Yeah BABY!!! Nice pull back!
post #15 of 26

Well done!!!

That's a great looking rib burn, and your method for the St. Louis cut looks easy compared to one I just found on a site lastnight. This guy started from the meat side instead of the bone side, looked pretty tough to find the joint accurately without making mistaken slits into the meat.

Funny thing is, I just started planning a couple days ago for a big (for me, anyway...40 people) Rib/Butt/Dutch's Beans/Whole Chickens/ABT/Breakfast Fatty smoke plus bunches of sides and other appetizers in mid-May. I am planning on 8 slabs of St. Louis, and now, thanks to you, I have a great method for trimming them up! You just made my day dude...icon_cool.gif

Thanks, erain...you da man!!!biggrin.gif

post #16 of 26
Great job Erain looks fantastic wink.gif
Was this the smoke of the GOSM or the new toy.
post #17 of 26
looks good!! points
post #18 of 26
Great looking ribs and beans Erain! icon_cool.gif
post #19 of 26
Schweet lookin' bones, my friend! If you tale your St. Louis cut and trim off the tip end where the ribs and and the small pieces of cartilage are, then you end up with a rectangular rack known as the Kansas City cut.

Some say that this has two advantages over the St. Louis cut - first, it is a nice clean rpresentation with two square ends, and second (more importantly), there is more tip meat for other projects or the cook to sample!
post #20 of 26


I really needed the trim advice. Thanks POINTS!icon_wink.gif
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