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Why trim to St. Louis Style?

post #1 of 11
Thread Starter 

I bought some spare ribs to smoke for a birthday party tomorrow.  I see a lot of people trim them into St. Louis style.  Why?  Is it more of a visual thing?  Do you smoke the meat that you trim off anyway?  A nice trimmed rack of ribs does look great but I was just wondering what you guys do and why.

 

I've got three racks.  Going to do 3-2-1 with them.  Apple wood, spraying apple juice every hour.  One is going to be rubbed and then sauce the last hour.  One is going to get rubbed and kept dry.  The third I'm thinking of doing some sort of honey/whiskey mix but I haven't figured that out yet and looking for suggestions. 

 

Also doing some ABT's with japs and some yellow peppers I've got growing.

 

 

Qview tomorrow.

 

 

Thank you all.

post #2 of 11

Here you go, the how and why

 

 

http://www.smokingmeatforums.com/forum/thread/65108/trimming-spareribs-st-louis-style

post #3 of 11
Thread Starter 

Perfect thank you.  I did do a search but didn't see that thread.  I guess I'll try trimming them since we're having company over.  Everyone will like the tasters as the smaller trimmings get done.

 

Does anyone have any methods that use honey/booze mix for a mop sauce?

post #4 of 11

I use apple juice with a bit of triple sec in it for the spray, but I dont spray until about hour 2 of the smoke.  I use honey in my sauce for the end to give them a nice glaze.  Honey in the begining could lead to excessive charing due to the high sugar.

post #5 of 11

Bourbon / apple juice

rum /apple juice

 Dark rum / cranberry juice

 Or , For some really good ribs , get a bottle of V8 -peach mango splash , Add 3 parts v8 to one part meyers dark rum and spray / mop w/ this.

  Honey should be applied in the last hour as it will burn.

 If you want to mix honey, butter and a lil of your favorite sauce and mop on in the last hour on the pit.

post #6 of 11
Thread Starter 


 

Quote:
Originally Posted by eman View Post

Bourbon / apple juice

rum /apple juice

 Dark rum / cranberry juice

 Or , For some really good ribs , get a bottle of V8 -peach mango splash , Add 3 parts v8 to one part meyers dark rum and spray / mop w/ this.

  Honey should be applied in the last hour as it will burn.

 If you want to mix honey, butter and a lil of your favorite sauce and mop on in the last hour on the pit.

 

Thank you!  I'll try the Bourbon/apple juice and let you know tomorrow! 
 

post #7 of 11

I used to think it didn't make that much of a difference either, but it does. The ribs cook more evenly and visually, they look better. Plus, the 'trimmings' make for nice little snacks.

Removing the membrane allows rubs or marinades to penetrate better. The meat is more tender without it, too.

post #8 of 11

Also save the trimmings from ribs ,both beef and pork i smoke it and freeze them untill i;m ready to make some wicked beans or jambalaya or pastalaya.

post #9 of 11

I have been curious about this myself. Thanks everyone for the advice!

post #10 of 11

I cook my ribs whole. I just remove the membrane. Using the 3 2 1 method. When the ribs are done I then slice them St Louis style. Family and friends like both the ribs and the riblets equally well. The brisket end cuts up just like ribs but with the soft bones.

post #11 of 11

There is also a tutorial in the wiki under F

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