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-   -   How to cut St Louis Style Spares (Tutorial) (http://www.bbq-brethren.com/forum/showthread.php?t=98483)

Mister Bob 01-08-2011 06:55 PM

How to cut St Louis Style Spares (Tutorial)
 
This may be old hat for many of the veterans out there, but for those who are interested, here is a step by step tutorial on how to take a big old rack of spare ribs and turn them into a St Louis style rack with rib tips and a special bonus too!

Two racks in a cryovac weighing a little over 10 pounds.

http://i894.photobucket.com/albums/a...sRibs00001.jpg

Open them up and put the first rack on the cutting board.

http://i894.photobucket.com/albums/a...sRibs00002.jpg
http://i894.photobucket.com/albums/a...sRibs00003.jpg

Flip it over and take hold of the flap.

http://i894.photobucket.com/albums/a...sRibs00004.jpg

Hold your knife parallel to the cutting board and slice off the flap as close to the bones as possible. Make sure you save the flap and all your trimmings!

http://i894.photobucket.com/albums/a...sRibs00005.jpg
http://i894.photobucket.com/albums/a...sRibs00006.jpg

And this is how they should look with the flap removed.

http://i894.photobucket.com/albums/a...sRibs00007.jpg

Now carefully slide a butter knife between the bone and the membrane.

http://i894.photobucket.com/albums/a...sRibs00008.jpg

Lift with the back of the knife to separate the membrane.

http://i894.photobucket.com/albums/a...sRibs00009.jpg

Using a paper towel for grip, grab the membrane and carefully start to pull it off.

http://i894.photobucket.com/albums/a...sRibs00010.jpg

With a little practice, it will come off in one piece.

http://i894.photobucket.com/albums/a...sRibs00011.jpg

Now locate the longest bone on the rack and insert the tip of your knife.

http://i894.photobucket.com/albums/a...sRibs00012.jpg

Cut down the length of the rack to get a nice even slab.

http://i894.photobucket.com/albums/a...sRibs00013.jpg
http://i894.photobucket.com/albums/a...sRibs00014.jpg

Repeat the process with the other rack, remove the breast bones and trim all the loose ends from the rib tips and this is what you should end up with.

http://i894.photobucket.com/albums/a...sRibs00015.jpg

So, what will we do with all those trimmings?

http://i894.photobucket.com/albums/a...sRibs00016.jpg

Maybe sausage, maybe meatloaf, maybe meatballs...that will be a post for another day!

http://i894.photobucket.com/albums/a...sRibs00017.jpg
http://i894.photobucket.com/albums/a...sRibs00018.jpg

I hope you enjoyed the pics!

el_matt 01-08-2011 07:13 PM

Nice tutorial. It took me forever to figure out how to do it, now it's second nature.

Matt

Wampus 01-08-2011 07:14 PM

Yup.....that's how I do it.

Quick question, though.....
I usually rinse all meat out of the cryopack under cold water then pat dry with paper towels. I've done this with chickens, turkeys, ribs, butts, brisket......EVERYTHING. I think I read that somewhere when I got started trimming/cooking meat.

I notice you didn't mention it here. I've always considered it a real PIA step. Not necessary?


ALSO.....when you say cut out the breastbone on the cutoff.....you just cut that portion complely off and trim the meat off, right?



GREAT tutorial. This will be a big help for those new to spares.:thumb:

BBQ Grail 01-08-2011 07:20 PM

Farking awesome tutorial! Great job!

Johnny_Crunch 01-08-2011 07:43 PM

Nice tutorial, thanks!

BBQ_MAFIA 01-08-2011 07:51 PM

Very nice tutorial

bluetang 01-08-2011 07:56 PM

Great, clear tutorial!

jestridge 01-08-2011 08:00 PM

good job that the way I do it.

JS-TX 01-08-2011 08:43 PM

Very nice thank you. This will be bookmarked :-D

BBQ Bandit 01-08-2011 08:51 PM

Very well documented and explained.

K I N G P I N 01-08-2011 09:07 PM

Thanks brother, good job.

Mister Bob 01-08-2011 09:08 PM

Quote:

Originally Posted by Wampus (Post 1506512)
Yup.....that's how I do it.

Quick question, though.....
I usually rinse all meat out of the cryopack under cold water then pat dry with paper towels. I've done this with chickens, turkeys, ribs, butts, brisket......EVERYTHING. I think I read that somewhere when I got started trimming/cooking meat.


I notice you didn't mention it here. I've always considered it a real PIA step. Not necessary?


ALSO.....when you say cut out the breastbone on the cutoff.....you just cut that portion complely off and trim the meat off, right?



GREAT tutorial. This will be a big help for those new to spares.:thumb:

I don't rinse raw meat with tap water unless I'm going to cook it fairly soon. I personally believe I would be adding more germs than I would be removing, especially if it just came out of a cryovac. I'm no expert in the field, but it just seems to make sense to me. Maybe a Brethren more informed on the subject would like to weigh in?

As for the breast bone, yes, I just cut it off and trim and save the meat. I also save the bone sometimes for browning and adding to my tomato sauce for flavor.

JasonBB 01-08-2011 10:04 PM

awsome thx for showing me how its done i never knew this!!!!

Big George's BBQ 01-08-2011 10:21 PM

Very Nice Thank You for the Tutorial

gtr 01-08-2011 10:26 PM

Nicely done - great pics, all that. That's my favorite type of ribs - thanks!


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