The BBQ BRETHREN FORUMS. - View Single Post - Ned help making a St. Louis cut on Spares

The_Kapn · 11-11-2005, 08:27 PM

Vinny,

No good pics sorry.
The simplest way I know to describe the cut is:
With either side up--trace the main rib bone to it's end with your fingers.
You will feel a soft area that is the start of the grissle area.
Slice down that "soft line" you found.

We have had spares that trimmed out to only 4.5 inches or so--could not tell them from baby backs at first glance without looking at the curve of the bone.

Maybe someone has better advice.

TIM

11-11-2005, 08:27 PM	#2
The_Kapn Moderator Emeritus Join Date: 04-08-04 Location: Marianna, FL Downloads: 0 Uploads: 0	Vinny, No good pics sorry. The simplest way I know to describe the cut is: With either side up--trace the main rib bone to it's end with your fingers. You will feel a soft area that is the start of the grissle area. Slice down that "soft line" you found. We have had spares that trimmed out to only 4.5 inches or so--could not tell them from baby backs at first glance without looking at the curve of the bone. Maybe someone has better advice. TIM __________________ "Flirtin' with Disaster" BBQ Team (RETIRED) FBA and KCBS Cook and Judge. Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), and the legendary "StudeDera". Now cooking with a FEC100, a Traeger Lil' Tex, and a Fast Eddy PG500 Proud Pellet guy cooking on real wood.