Great tutorial. Makes me need to rethink my methods a bit. I normally don't trim my own spares, but then, I've not seen a good enough step by step tutorial to even attempt it the right way before.
With that said, I do have a question...you say in the "professional catering world" st. louis ribs cannot have bone creep. Why is that? Is it merely a presentation thing?
I have to be honest, my last few ribs were pre-trimmed in the cryovac, and honestly I bought 'em because they were too good of a price to pass up at the time. I get about 1/2" of bone sticking out of the meat when mine are done, and they're still always juicy, tender and delicious.
I'm just curious, always looking to improve! Thanks for your tutorial!