Spare rid or St Louis cut

[lemans]

I went to Wally World today and they had Spares for 2.49 and St Louis for 3.69.. I think the extra $1.20 is worth the trimming. What do you think?

 

[venture]

Pretty pricey stuff there? You pay a premium for St. Louis cuts.

I like to buy the whole racks of ribs.  The brisket end is just one easy knife cut, and that is great meat for other purposes if you don't mind picking out the little pieces of cartilage after it is cooked?

I like to leave the diaphragm meat in for a meatier rib.  Not a true St. Louis cut, but I like them that way.  Strip out the membrane and smoke on!

Good luck and good smoking.

 

[eric overby]

I'm cheap.  I get the spares and trim them. I smoke the trimmed meat, pull it,  and then it goes in the BBQ'd bake beans. 

 

[idahopz]

I too like to trim myself to save a few bucks.  The flap end of the diaphragm plus rib tips are used to make a sort of burnt ends for the cook

 

[okie362]

I buy spare and just cook them as spares.  No one ever complained about the extra meat.

Would be different if I was catering or serving the general public.

 

[tropics]

I pay $1.99 sometimes on sale for $1.49 whole When I trim I make meat for kebab,or just keep them out for the first hour of the cook.

Richie 

 

[Bearcarver]

Like Okie, I buy the Spares & leave them as Spares.

I used to trim them to St Louis cut, but then I tried one as a Full Spare, and it was much more Moist & Juicy.

My 2 Piasters,

Bear