How to trim St. Lous style ribs

[mythmaster]

I found this video, and it's fast and straight to the point:

 

[5lakes]

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

 

[fishwrestler]

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

 

[mythmaster]

Those parts still get smoked and used ;)

 

[mythmaster]

My pleasure. I did, too! :)

 

[fishwrestler]

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

Educate me
Robert

 

[mythmaster]

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

 

[deltadude]

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

 

[jirodriguez]

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.

 

[fishwrestler]

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

Robert

 

[keithace]

cool video...thanks...