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Old 01-08-2011, 06:55 PM   #1
Mister Bob
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Default How to cut St Louis Style Spares (Tutorial)

This may be old hat for many of the veterans out there, but for those who are interested, here is a step by step tutorial on how to take a big old rack of spare ribs and turn them into a St Louis style rack with rib tips and a special bonus too!

Two racks in a cryovac weighing a little over 10 pounds.



Open them up and put the first rack on the cutting board.




Flip it over and take hold of the flap.



Hold your knife parallel to the cutting board and slice off the flap as close to the bones as possible. Make sure you save the flap and all your trimmings!




And this is how they should look with the flap removed.



Now carefully slide a butter knife between the bone and the membrane.



Lift with the back of the knife to separate the membrane.



Using a paper towel for grip, grab the membrane and carefully start to pull it off.



With a little practice, it will come off in one piece.



Now locate the longest bone on the rack and insert the tip of your knife.



Cut down the length of the rack to get a nice even slab.




Repeat the process with the other rack, remove the breast bones and trim all the loose ends from the rib tips and this is what you should end up with.



So, what will we do with all those trimmings?



Maybe sausage, maybe meatloaf, maybe meatballs...that will be a post for another day!




I hope you enjoyed the pics!
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Old 01-08-2011, 07:13 PM   #2
el_matt
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Nice tutorial. It took me forever to figure out how to do it, now it's second nature.

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Old 01-08-2011, 07:14 PM   #3
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Yup.....that's how I do it.

Quick question, though.....
I usually rinse all meat out of the cryopack under cold water then pat dry with paper towels. I've done this with chickens, turkeys, ribs, butts, brisket......EVERYTHING. I think I read that somewhere when I got started trimming/cooking meat.

I notice you didn't mention it here. I've always considered it a real PIA step. Not necessary?


ALSO.....when you say cut out the breastbone on the cutoff.....you just cut that portion complely off and trim the meat off, right?



GREAT tutorial. This will be a big help for those new to spares.
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Old 01-08-2011, 07:20 PM   #4
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Farking awesome tutorial! Great job!
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Old 01-08-2011, 07:43 PM   #5
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Nice tutorial, thanks!
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Old 01-08-2011, 07:51 PM   #6
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Very nice tutorial
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Old 01-08-2011, 07:56 PM   #7
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Great, clear tutorial!
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Old 01-08-2011, 08:00 PM   #8
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good job that the way I do it.
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Old 01-08-2011, 08:43 PM   #9
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Very nice thank you. This will be bookmarked
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Old 01-08-2011, 08:51 PM   #10
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Very well documented and explained.
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Old 01-08-2011, 09:07 PM   #11
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Thanks brother, good job.
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Old 01-08-2011, 09:08 PM   #12
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Quote:
Originally Posted by Wampus View Post
Yup.....that's how I do it.

Quick question, though.....
I usually rinse all meat out of the cryopack under cold water then pat dry with paper towels. I've done this with chickens, turkeys, ribs, butts, brisket......EVERYTHING. I think I read that somewhere when I got started trimming/cooking meat.


I notice you didn't mention it here. I've always considered it a real PIA step. Not necessary?


ALSO.....when you say cut out the breastbone on the cutoff.....you just cut that portion complely off and trim the meat off, right?



GREAT tutorial. This will be a big help for those new to spares.
I don't rinse raw meat with tap water unless I'm going to cook it fairly soon. I personally believe I would be adding more germs than I would be removing, especially if it just came out of a cryovac. I'm no expert in the field, but it just seems to make sense to me. Maybe a Brethren more informed on the subject would like to weigh in?

As for the breast bone, yes, I just cut it off and trim and save the meat. I also save the bone sometimes for browning and adding to my tomato sauce for flavor.
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Old 01-08-2011, 10:04 PM   #13
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awsome thx for showing me how its done i never knew this!!!!
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Old 01-08-2011, 10:21 PM   #14
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Very Nice Thank You for the Tutorial
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Old 01-08-2011, 10:26 PM   #15
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Nicely done - great pics, all that. That's my favorite type of ribs - thanks!
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