St Louis Style cut BB

Wager · Feb 25, 2008

Just saw on another thread that many of you trim your ribs St Louis style. I can't find anywhere in my town that sells them this way and was wondering if anyone could give a quick tutorial on how they do it. Also, there was mention of removing the flap from the ribs. What is the flap??

Sledneck · Feb 25, 2008

http://amazingribs.com/tips_and_technique/rib_cuts.html#St_Louis_cut

Fatback Joe · Feb 25, 2008

Pics are all of full slab of spares laying bone side down

Flap Removal

St. Louis Cut

Membrane Removal

Bill-Chicago · Feb 25, 2008

Wager said:
Also, there was mention of removing the flap from the ribs. What is the flap??

It is the portion of the slab which kinda folds over with a silverish membrane attached.

Don't toss it, or the "knuckles" you cut off (those be rib tips). Smoke it all up, and the flap is snacks or sliced into beans or something.

Que'inKC · Feb 25, 2008

Here is a great tutorial on how to trim St. Louie style...

http://www.virtualweberbullet.com/spareribprep.html#trimming

Wager · Feb 25, 2008

So it is basically a rack of spare ribs with the tips and the flap/skirt cutoff? Is that correct?

Sledneck · Feb 25, 2008

Wager said:
So it is basically a rack of spare ribs with the tips and the flap/skirt cutoff? Is that correct?

yep!

Puppyboy · Feb 25, 2008

willkat98 said:
...Don't toss it, or the "knuckles" you cut off (those be rib tips). Smoke it all up, and the flap is snacks or sliced into beans or something.

I like to do what willkat says.

thirdeye · Feb 25, 2008

Yeah, I go for the trim everytime. Let someone else eat the ribs....

Wager · Feb 25, 2008

Thanks guys!!!

Bigmista · Feb 25, 2008

BTW...there are no St. Louis style BB's. Two different cuts.

Wager · Feb 25, 2008

Thanks Bigmista, I wasn't sure what cut they were and thought that was a certain cut of BB instead of spare ribs.

Any differences in cooking spares as opposed to BB? One takes longer than the other? I've never done spares.

Fatback Joe · Feb 25, 2008

Generally spare take longer.

Divemaster · Feb 25, 2008

Hey Thirdeye, you been hiding in my kitchen again??? I just put that rack on the BGE about 2 1/2 hours ago.....

thirdeye · Feb 25, 2008

Divemaster said:
Hey Thirdeye, you been hiding in my kitchen again??? I just put that rack on the BGE about 2 1/2 hours ago.....

Yeah.....I'll be over in about 2 hours to pick them up. :shock: Any sides good enough for you will be fine with me.... I have switched to Sam Adams Light, I'll bring some along. :mrgreen:

Divemaster · Feb 25, 2008

thirdeye said:
I have switched to Sam Adams Light, I'll bring some along. :mrgreen:

Sorry... All I got is Hacker-Pschorr Weisse (and some cooks treats)... Obviously far below your standards....

spicewine · Feb 25, 2008

Don't throw out those skirts!!!! They are great in beans or just for snacking while De-Glazing the Cook!!!

Divemaster · Feb 25, 2008

spicewine said:
De-Glazing the Cook!!!

I LOVE that term....!!!!!:mrgreen:

St Louis Style cut BB

Wager

Full Fledged Farker

Sledneck

Full Fledged Farker

Fatback Joe

Babbling Farker

Bill-Chicago

somebody shut me the fark up.

Que'inKC

Guest

Wager

Full Fledged Farker

Sledneck

Full Fledged Farker

Puppyboy

Babbling Farker

thirdeye

somebody shut me the fark up.

Wager

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Bigmista

somebody shut me the fark up.

Wager

Full Fledged Farker

Fatback Joe

Babbling Farker

Divemaster

somebody shut me the fark up.

thirdeye

somebody shut me the fark up.

Divemaster

somebody shut me the fark up.

spicewine

Babbling Farker

Divemaster

somebody shut me the fark up.

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