Originally Posted by J_Don
I have to agree with thirdeye on this one. The only thing I haven't done is try to learn how to trim the spares into St Louis style. I usually find them cut that way in the markets if I'm lucky. I've been reading and studying the pron so I guess it's about time to try my hand at it. Wish me luck.
By the time you trim your second slab, you will be a pro. There is a flap of meat on the bone side that gets cut off too.
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