How to cut St Louis Style Spares (Tutorial) - Page 7

Roguejim · 08-01-2011, 02:17 PM

Aha! So, the "flap" is located on the side opposite where the rib tips are?

Mister Bob · 08-04-2011, 01:19 PM

Quote:

Originally Posted by Roguejim

Aha! So, the "flap" is located on the side opposite where the rib tips are?

The flap is located on the bone side of the rack approximately between the ribs and the rib tips.

AMoore · 09-15-2011, 08:02 AM

Fantastic block of instruction...thank you

shskr · 09-15-2011, 07:26 PM

Just what I was looking for, Thanks

RustyGrill · 09-15-2011, 07:53 PM

Great tutorial! Wish I'd seen this a few weeks ago. Thanks for posting!

PapaSteve · 09-15-2011, 10:43 PM

I never knew what to do with the rib tips, and now i do. Thanks for taking the time to do this, it was so great. Thanks for the USDA link also.

musman · 10-22-2011, 10:40 AM

bookmarked this a few weeks ago and finally got the chance to prepare some spares for tomorrow. Super easy to do and these three racks are going to fit so much better. Too bad my Kiwi knives arrived 2minutes after I cut my last rack! Thanks for tutorial!!

kennyd0118 · 10-23-2011, 04:05 PM

Great tutorial. Bookmarked.
Thanks

zacman · 10-23-2011, 11:31 PM

Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty

jerneedog · 10-24-2011, 06:23 AM

What a great tutorial. This answered so many questions for me. Thanks!

bustem55 · 10-24-2011, 06:28 AM

Great step by step method of instruction. Pretty much fail proof. Thanks

frognot · 10-24-2011, 08:25 AM

Thanks for a great tutorial!

morgaj1 · 10-24-2011, 09:17 AM

Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.

Ron_L · 10-24-2011, 10:22 AM

Quote:

Originally Posted by zacman

Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty

Of course it OK to cook the whole slab! I trim mine because some folks don't like having to eat around the cartilage. I either eat the rib tips or use the meat for other things.

Quote:

Originally Posted by morgaj1

Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.

I take a butter or kitchen knife (not sharp) and work it under the membrane near one end of the rack and twist it to separate the membrane enough to slip a finger in there and then use my finger to get that end loose. Then I use a paper towel to improve my grip and pull it off.

Mister Bob · 10-24-2011, 07:03 PM

Quote:

Originally Posted by zacman

Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty

I sometimes cook the whole rack for a change of pace. In fact, one of my favorite BBQ restaurants, KC's Rib Shack in Manchester, NH cooks them that way. Much more meat per bone, but you have to be willing to eat around the cartilage.

09-15-2011, 08:02 AM	#93
AMoore On the road to being a farker Join Date: 11-18-10 Location: Tiffin, IA Downloads: 0 Uploads: 0	Fantastic block of instruction...thank you __________________ [FONT=Comic Sans MS][SIZE=3]WSM 22" Char-Griller Offset[/SIZE][/FONT] [FONT=Comic Sans MS][SIZE=3]the "Stoker" is the Heat :flame:[/SIZE][/FONT]

09-15-2011, 07:26 PM	#94
shskr Got Wood. Join Date: 09-01-11 Location: Maple Ridge, BC, Canada Downloads: 0 Uploads: 0	Just what I was looking for, Thanks __________________ UDS, Weber Performer (N.P.A.), Reverse flow offset (planned)

10-22-2011, 10:40 AM	#97
musman Is lookin for wood to cook with. Join Date: 09-16-11 Location: South Jersey Downloads: 0 Uploads: 0	bookmarked this a few weeks ago and finally got the chance to prepare some spares for tomorrow. Super easy to do and these three racks are going to fit so much better. Too bad my Kiwi knives arrived 2minutes after I cut my last rack! Thanks for tutorial!! __________________ 1 Black and 1 Blue Weber Kettle 22.5", UDS

10-23-2011, 11:31 PM	#99
zacman Knows what a fatty is. Join Date: 07-20-11 Location: Tucson, AZ Downloads: 0 Uploads: 0	Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty __________________ Web Flamed UDS , Bar B Chef offset modded, 22.5" Weber w/ Rotisserie, SJS, SJG Baby Bullet, Medium BGE, 84' Broilmaster restored, Super Fast RED ThermaPen A Wife who runs a Butcher Block

10-24-2011, 06:23 AM	#100
jerneedog On the road to being a farker Join Date: 09-11-11 Location: St. Charles, MO Downloads: 0 Uploads: 0	What a great tutorial. This answered so many questions for me. Thanks! __________________ -Jerry \| Char-Griller w/ SFB \| Weber Kettle OTS \| Smokey Joe \| Maverick ET-73

08-01-2011, 02:17 PM	#91
Roguejim Knows what a fatty is. Join Date: 01-20-11 Location: Grants Pass, Oregon Downloads: 0 Uploads: 0	Aha! So, the "flap" is located on the side opposite where the rib tips are?

09-15-2011, 07:53 PM	#95
RustyGrill Knows what a fatty is. Join Date: 05-27-10 Location: Lancaster, CA Downloads: 0 Uploads: 0	Great tutorial! Wish I'd seen this a few weeks ago. Thanks for posting!

09-15-2011, 10:43 PM	#96
PapaSteve Got Wood. Join Date: 08-07-11 Location: Fresno, CA Downloads: 1 Uploads: 0	I never knew what to do with the rib tips, and now i do. Thanks for taking the time to do this, it was so great. Thanks for the USDA link also.

10-23-2011, 04:05 PM	#98
kennyd0118 Full Fledged Farker Join Date: 10-02-11 Location: Hollis NH Downloads: 0 Uploads: 0	Great tutorial. Bookmarked. Thanks

10-24-2011, 06:28 AM	#101
bustem55 On the road to being a farker Join Date: 09-14-11 Location: Phillipsburg, NJ....originally from upstate NY Downloads: 0 Uploads: 0	Great step by step method of instruction. Pretty much fail proof. Thanks __________________ Lang 60, Jenn-Air Gasser, Weber Kettle, UDS, Super fast limited edition Flame Thermapen.

10-24-2011, 08:25 AM	#102
frognot Babbling Farker Join Date: 03-22-04 Location: Allen, Texas Downloads: 0 Uploads: 0	Thanks for a great tutorial! __________________ Large Big Green Egg WSM Weber One Touch Gold Weber Summit Gold Super Fast, Super Accurate Orange Therma-Pen Retired: NB Bandera (2003-2009) that introduced me to y'all crazy farkers "If you really care about this place, you'll show some respect for it." deguerre Thanks to N8man & NorthwestBBQ for the custom avatars! (\__/) (='.'=) (")_(") "Hang in there Dan Chambers!"

10-24-2011, 09:17 AM	#103
morgaj1 is one Smokin' Farker Join Date: 09-06-11 Location: Alabama Downloads: 0 Uploads: 0	Great tutorial. I just trimmed 2 racks with your advice. I have one question though. Any tips for separating the silver skin from the membrane that holds the ribs together? On the first slab today, I pulled the membrane and the silver skin away from the 2 small, end bones.

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