Quote:
Originally Posted by Southern Home Boy
Uh huh. What he said ^^^.
Also, unless you're doing a comp, I wouldn't even trim to a St. Louis cut. IMO, the only reason to trim up a Spare is to make as many of the bones as uniform as possible for a turn in. Leaving the ends in place adds to the "bone-in" flavor and you get more meat per bone without trimming. Yes, you get the little cartilage thingies at the end, but so what? With a good, tender cook they pull right off, no worries.
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If you buy your spares at Sam's Club, you may have to explain what you mean, but they will trim them into St. Loise cut for free.