Babybacks vs. Country style

[tallbm]

Here's my whole slabs of CSR's smoked like ribs but there are no bones :D (slabs of meat cut from a pork butt)


Here's some St Louis done at the same time to compare:

 

[Nodak21]

I trimmed a rack of spare ribs into what looked like perfect St Louis style. I smoked them along with a rack of baby backs last Saturday.The flavor and texture was awesome but there were still 2 or 3 little round pieces of cartilage which I didn’t care for in the spares. Is it possible to get all of this out on St. Louis cut or did I not cut quite close enough to the bones? Thanks for the help!

 

[chopsaw]

The 1st 5 bones from the rib end of a pork loin were made into CSRs.

Yes'sir, those are the true pork CSR's.

Yup . Never see them around here anymore , but that's the real deal . The skill and knowledge of the meat cutting trade is becoming a lost art . Now it's based on the term or style of the cut .
I like spares . I buy the 3 pack from GFS . They have the brisket flap still attached . I trim one rack into St. Louis and just clean the other 2 up . I save all the clean trim and grind it .
This is from a 3 pack I did last week . Owens garlic caraway summer sausage from 1 1/2 pounds of rib trim .

Mixed .



Great texture and color . No added fat . Just all spare rib trim .

 

[chopsaw]

2 or 3 little round pieces of cartilage which I didn’t care for in the spares. Is it possible to get all of this out on St. Louis cut or did I not cut quite close enough to the bones? Thanks for the help!

You have to find the separation . You just didn't quite get it . Should be nothing to cut through but meat .
It's really defined on the rack on the left . You can see the line of fat that runs the length of the rib . That's where you would cut if you want it off . You just have to look for it and feel where the bones are .

 

[Bearcarver]

OK, My exact thought on the subject:
#1 My Favorite is Beef Ribs.
#2 Second favorite is BabyBacks, but I never buy them, because they are too costly around here.
#3 CSRs (Shoulder with bones & fat)
#4 CSRs from loin.
#5 Spare Ribs (Full---Not St Louis cut) Probably what I've bought most.

Bear

 

[fltsfshr]

I do babybacks (my favorites). I do 2h vertical, 1hr 25m wrapped with wet feet and 35 to 45min to finish. I always rub in a couple drops of honey on the rack before the dry rub. I do various finish sauces and sometimes no sauce at all till it gets to the table. Take your pic. I like Hunky's Sweet Heat or GPR rub as a base.

 

[tallbm]

I trimmed a rack of spare ribs into what looked like perfect St Louis style. I smoked them along with a rack of baby backs last Saturday.The flavor and texture was awesome but there were still 2 or 3 little round pieces of cartilage which I didn’t care for in the spares. Is it possible to get all of this out on St. Louis cut or did I not cut quite close enough to the bones? Thanks for the help!

Not sure I have a great answer for you but I do know that if you but away ALL cartilage to where there is none at the end of the bones, you will likely have a very thin rack in width if its just hard bones.

 

[chopsaw]

Not sure I have a great answer for you but I do know that if you cut away ALL cartilage to where there is none at the end of the bones, you will likely have a very thin rack in width if its just hard bones.

That's true . I guess I didn't really think about his question .
These are the ribs I posted above . Be pretty narrow bones with all the nubs removed .

 

[Nodak21]

Not sure I have a great answer for you but I do know that if you but away ALL cartilage to where there is none at the end of the bones, you will likely have a very thin rack in width if its just hard bones.

Great advice. I appreciate the honesty. I guess I am with you guys in favoring St. Louis or spares. My wife is in the camp of baby backs simply because of the lack of little cartilage pieces