-   Q-talk (
-   -   Ned help making a St. Louis cut on Spares (

MilitantSquatter 11-11-2005 09:20 PM

Ned help making a St. Louis cut on Spares

Need some help.... We're planning on making three racks of spares on Sunday.
We usually use babys so our handling technique is limited on spares...

I've seen pictures of what the St. Louis style looks like and know what it should look like but I still think I'm going to screw it up. In all the books I've read describing the technique, and seeing some diagrams, it never fully explain exactly where to made the cuts. I don't want to end up cutting off too much from the top. I know the skirt meat comes off, but not sure how low to go...(Am I cutting across at a certain spot on the bone starting from the wider end of the rack ? Or am I cutting above bone?)...

If anyone has an easy but slightly detailed way of explaining or can show some up close pics (before and after) , I'd be very appreciative.

The_Kapn 11-11-2005 09:27 PM


No good pics sorry.
The simplest way I know to describe the cut is:
With either side up--trace the main rib bone to it's end with your fingers.
You will feel a soft area that is the start of the grissle area.
Slice down that "soft line" you found.

We have had spares that trimmed out to only 4.5 inches or so--could not tell them from baby backs at first glance without looking at the curve of the bone.

Maybe someone has better advice.


BrooklynQ 11-11-2005 09:53 PM

Here ya go. It's got pictures and everything!

MilitantSquatter 11-11-2005 10:08 PM

Awesome... Thanks BrooklynQ !!!

That's a lot better description in anything I've read or seen online before.

Since we have a three pack of spares from Costco, hopefully we'll be in decent shape by the trimming of the last rack.

chad 11-11-2005 11:31 PM

Just don't forget to cook the trimmings!! They are excellent if not pretty!

BrooklynQ 11-11-2005 11:49 PM

What Chad said!

nmayeux 11-11-2005 11:54 PM

Nice Link!

BBQchef33 11-12-2005 12:24 AM

First i cut off the flap from the top and then that big wierd shaped end.

Then squeeze up the bone till you find the end. I mark it by sticking the point of the knife in it. Its cartlidge so its easy to push the knife thru it. Do this to every other rib and then just connect the dots(those cuts you made thru the cartlidge). If a knife isnt cutting thru fairly easy, your not in the right spot.

Neil 11-12-2005 05:42 AM


Originally Posted by BrooklynQ
Here ya go. It's got pictures and everything!

EXCELLENT link Rob. Next time I get asked how I cook my spare ribs I'll just print off a copy and hand it to them.

BBQchef33 11-12-2005 09:49 AM

I gotta learn to read the rest of the posts before answering.. that link says it all. bookmark that beast. :redface:

1MoreFord 11-12-2005 11:49 AM

Here's another link. Very similar but might have that one extra bit of info you'll need sometime.

MilitantSquatter 11-12-2005 10:38 PM

Thanks for this link as well. The picutes on this one were good due to the close up view of where the cut was being made across the rack.

I finished trimming and dry rubbing them a little while ago. Overall, I think I did them pretty good with the trimming. The cartilage part is what was throwing me off and I was afraid to cut off too much from the top. Right now, they are fairly rectangular and about 5" or so top to bottom. I may just need to take another 1/2" or so off across the rack in the AM before I put on the grates based on what these new pictures are showing.

I gotten so pampered using babybacks for so long that this was a nice challenge.

All times are GMT -5. The time now is 04:48 AM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2017, vBulletin Solutions, Inc.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.