How to trim St. Lous style ribs

Discussion in 'Pork' started by mythmaster, Apr 22, 2010.

  1. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    I found this video, and it's fast and straight to the point:
     
  2. 5lakes

    5lakes Meat Mopper SMF Premier Member

    Excellent. I learned something tonight! Thanx for posting the link!
     
  3. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Great video, but he cut all the good part off the ribs :)
     
  4. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Those parts still get smoked and used ;)
     
  5. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    My pleasure. I did, too! :)
     
  6. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Ok if you still smoke them why may I ask then do you cut them from the ribs?

    Educate me
    Robert
     
  7. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    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.

    -Bret
     
  8. deltadude

    deltadude Master of the Pit OTBS Member

    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
     
  9. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    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.
     
  10. fishwrestler

    fishwrestler Smoking Fanatic Staff Member Moderator OTBS Member

    Thank you guys, I am learning so much here at SMF, what a great place this is

    Robert
     
  11. keithace

    keithace Fire Starter

    cool video...thanks...
     

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