Haven't put anything on the forum pic wise lately (the mrs lost the camera and we had to get a new one. Still learning the ropes.) But I'll try with this one. YEA!!!! Pics of raw meat! Spares St Louis style (because I wanted too). Full rack of spares uncut. Top part (sternum & "knuckles"), skirt, and membrane removed. Also trimmed to look purddy. To trim, feel where the end of the ribbone is. Cartilage starts there. Make a cut along the length of the rack. Save and smoke for "tasties" Rubbed with Billy Bones Rub In the Kettle for the smoke! Updates to come.