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Discussion in 'Pork' started by mythmaster, Apr 22, 2010.
I found this video, and it's fast and straight to the point:
Excellent. I learned something tonight! Thanx for posting the link!
Great video, but he cut all the good part off the ribs
Those parts still get smoked and used
My pleasure. I did, too!
Ok if you still smoke them why may I ask then do you cut them from the ribs?
Because we want the St. Lous style ribs to be as uniform as possible, and we can use those trimmed parts to flavor side dishes such as blackeyed peas, etc.
SMF has a wonderful sticky in the pork section done by BBally a professional chef and competition bbq cook who also does BBQ catering.
The sticky is how to trim St.Louis Ribs
Main meaty part is on the bones. The skirt is usually a tad fatty, and has some cartlidge.... but it makes great cook snacks once it is smoked, or chop it up and toss it into baked beans, save for stews, ect.
Thank you guys, I am learning so much here at SMF, what a great place this is