The 1st 5 bones from the rib end of a pork loin were made into CSRs.
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 .Yes'sir, those are the true pork CSR's.
You have to find the separation . You just didn't quite get it . Should be nothing to cut through but meat .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.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!
That's true . I guess I didn't really think about his question .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.
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 piecesNot 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.