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Unread 06-29-2010, 04:37 PM   #17
Brian in Maine
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Quote:
Originally Posted by Southern Home Boy View Post
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.
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.
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