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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! |
Nice tutorial. It took me forever to figure out how to do it, now it's second nature.
Matt |
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: |
Farking awesome tutorial! Great job!
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Nice tutorial, thanks!
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Very nice tutorial
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Great, clear tutorial!
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good job that the way I do it.
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Very nice thank you. This will be bookmarked :-D
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Very well documented and explained.
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Thanks brother, good job.
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Quote:
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. |
awsome thx for showing me how its done i never knew this!!!!
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Very Nice Thank You for the Tutorial
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Nicely done - great pics, all that. That's my favorite type of ribs - thanks!
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