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-   -   St Louis Style cut BB (http://www.bbq-brethren.com/forum/showthread.php?t=38273)

Wager 02-25-2008 11:51 AM

St Louis Style cut BB
 
Just saw on another thread that many of you trim your ribs St Louis style. I can't find anywhere in my town that sells them this way and was wondering if anyone could give a quick tutorial on how they do it. Also, there was mention of removing the flap from the ribs. What is the flap??

Sledneck 02-25-2008 11:54 AM

http://amazingribs.com/tips_and_tech...l#St_Louis_cut

Fatback Joe 02-25-2008 12:19 PM

Pics are all of full slab of spares laying bone side down

Flap Removal

http://usera.imagecave.com/jboyd04/R...emoval.bmp.jpg

St. Louis Cut

http://usera.imagecave.com/jboyd04/R...uiscut.bmp.jpg

Membrane Removal

http://usera.imagecave.com/jboyd04/R...nepull.bmp.jpg

willkat98 02-25-2008 12:20 PM

Quote:

Originally Posted by Wager (Post 571893)
Also, there was mention of removing the flap from the ribs. What is the flap??

It is the portion of the slab which kinda folds over with a silverish membrane attached.

Don't toss it, or the "knuckles" you cut off (those be rib tips). Smoke it all up, and the flap is snacks or sliced into beans or something.

Que'inKC 02-25-2008 12:25 PM

Here is a great tutorial on how to trim St. Louie style...

http://www.virtualweberbullet.com/sp....html#trimming

Wager 02-25-2008 01:46 PM

So it is basically a rack of spare ribs with the tips and the flap/skirt cutoff? Is that correct?

Sledneck 02-25-2008 01:51 PM

Quote:

Originally Posted by Wager (Post 572004)
So it is basically a rack of spare ribs with the tips and the flap/skirt cutoff? Is that correct?

yep!

Puppyboy 02-25-2008 01:59 PM

Quote:

Originally Posted by willkat98 (Post 571915)
...Don't toss it, or the "knuckles" you cut off (those be rib tips). Smoke it all up, and the flap is snacks or sliced into beans or something.

I like to do what willkat says.

thirdeye 02-25-2008 02:14 PM

Yeah, I go for the trim everytime. Let someone else eat the ribs....

http://img.photobucket.com/albums/v3...e/2153d794.jpg

Wager 02-25-2008 02:17 PM

Thanks guys!!!

Bigmista 02-25-2008 02:26 PM

BTW...there are no St. Louis style BB's. Two different cuts.

Wager 02-25-2008 02:28 PM

Thanks Bigmista, I wasn't sure what cut they were and thought that was a certain cut of BB instead of spare ribs.

Any differences in cooking spares as opposed to BB? One takes longer than the other? I've never done spares.

Fatback Joe 02-25-2008 02:32 PM

Generally spare take longer.

Divemaster 02-25-2008 03:02 PM

Hey Thirdeye, you been hiding in my kitchen again??? I just put that rack on the BGE about 2 1/2 hours ago.....

thirdeye 02-25-2008 03:38 PM

Quote:

Originally Posted by Divemaster (Post 572061)
Hey Thirdeye, you been hiding in my kitchen again??? I just put that rack on the BGE about 2 1/2 hours ago.....

Yeah.....I'll be over in about 2 hours to pick them up. :shock: Any sides good enough for you will be fine with me.... I have switched to Sam Adams Light, I'll bring some along. :mrgreen:


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