St Louis Ribs

iamasmoker · 01-14-2013, 07:08 PM

Does Anyone know about how much weight gets trimmed off of a rack of spare ribs when you cut them down to St Louis Cut?

I am trying to figure out if it is cheaper to buy St Louis Cut ribs or to buy spare ribs and cut them down.

Thanks

firefighter4634 · 01-14-2013, 07:15 PM

I have never checked. But, you do not have to throw away the trimmings, keep them, smoked it and use for some great BBQ baked beans. Or just snake on it while the ribs finish cooking.

Derrick D · 01-14-2013, 07:18 PM

Spares are cheaper and you trim in one piece cook em and you have delicious rib tips!

Bob13 · 01-14-2013, 07:24 PM

It'll take you two minutes, maybe, to cut spares to St. Louis style, plus the fact that you get to keep the trimmings, and all for a cheaper price per pound makes it absolutely worth it IMO.

http://www.bbq-brethren.com/forum/sh...ad.php?t=98483

gettinbasted · 01-14-2013, 07:28 PM

Do you that sign over there that says rib tips?...

martyleach · 01-14-2013, 07:30 PM

I have a freezer full of rib tips. Every so often I make a huge batch of chile verde using the tips. Then I have frozen chile verde to last me 6 months!
That said, if I am cooking more than 2-3 racks of ribs, I will go to Costco and buy their Cryovac St. Louis Ribs. Rib tips are tasty but a pain in the neck due to all the little cartilage pieces that you have to fish out.

BobM · 01-14-2013, 07:30 PM

I always buy full spare rub racks and cut them down myself. My wife actually likes the tips better than the ribs!

martyleach · 01-14-2013, 07:31 PM

Quote:

Originally Posted by gettinbasted

Do you that sign over there that says rib tips?...

?????????

Pugi · 01-14-2013, 07:31 PM

When I am cooking for myself I cook full spares. Each rib has a ton of meat. Cooking for others I trim them, makes for better presentation and the eater has each end of bone to hang onto.

gettinbasted · 01-14-2013, 07:36 PM

Quote:

Originally Posted by martyleach

?????????

Sorry, couldn't resist. It is a national lampoons vacation quote (or probably a slight misquote)

columbia1 · 01-15-2013, 08:11 AM

I just happened to check that over the weekend, started with a 6.10# slab of spares and cut them down to St. Louis's, finished weight was just slightly over 3#'s. so 50% would be a good ball park number.

Bludawg · 01-15-2013, 10:07 AM

I don't matter how much comes off its all edible ever heard of a "Cooks Treat"?

plakers · 01-15-2013, 10:55 AM

Quote:

Originally Posted by columbia1

I just happened to check that over the weekend, started with a 6.10# slab of spares and cut them down to St. Louis's, finished weight was just slightly over 3#'s. so 50% would be a good ball park number.

I just did that this weekend too. Spares at Cash&Carry were 1.82/lb, St Louies were $2.78/lb. Out of a 14 pound three pack I got 7 lbs of tips and flap.Thats 50%. The BBs were an even better deal but I had my heart set on spares.

Unlike some, I dont mind the cartlidge and love the flavor of the tips. I also ussually fry up the flap for breakfast right after I break them down. And to be fair, precuts ussually still have some flap attatched and sometimes a bit of the tips(they tend to weigh more in the pack than when I trim them)

So I do it both ways. When Im ambitious I get spares but if Im just looking for ribs and Im serving to guests I go for the pre-cuts. If the cost of the St Louies were the only factor then buying precut is the better deal most of the time.

01-14-2013, 07:08 PM	#1
iamasmoker Got rid of the matchlight. Join Date: 10-05-12 Location: Mt. Pleasant, SC Downloads: 0 Uploads: 0	St Louis Ribs Does Anyone know about how much weight gets trimmed off of a rack of spare ribs when you cut them down to St Louis Cut? I am trying to figure out if it is cheaper to buy St Louis Cut ribs or to buy spare ribs and cut them down. Thanks

01-14-2013, 07:15 PM	#2
firefighter4634 Full Fledged Farker Join Date: 05-09-11 Location: Moville Iowa Downloads: 0 Uploads: 0	I have never checked. But, you do not have to throw away the trimmings, keep them, smoked it and use for some great BBQ baked beans. Or just snake on it while the ribs finish cooking. __________________ BWS Fatboy

01-14-2013, 07:18 PM	#3
Derrick D On the road to being a farker Join Date: 02-12-08 Location: Ft.Worth Tx. Downloads: 0 Uploads: 0	Spares are cheaper and you trim in one piece cook em and you have delicious rib tips! __________________ New Braunfels Bandera-Brinkman upright-Royal Oak charcoal grill-and 250 trailer(BIG BABY)built by Don Williams in Joshua Tx.

01-14-2013, 07:24 PM	#4
Bob13 On the road to being a farker Join Date: 07-29-12 Location: St. Louis, MO Downloads: 0 Uploads: 0	It'll take you two minutes, maybe, to cut spares to St. Louis style, plus the fact that you get to keep the trimmings, and all for a cheaper price per pound makes it absolutely worth it IMO. http://www.bbq-brethren.com/forum/sh...ad.php?t=98483 __________________ 22.5 WSM (AU/BBK mutt), Redhead SS Weber Performer (N-1991), WSmokerJ (ER-1996), WGA (A-1979)

01-14-2013, 07:28 PM	#5
gettinbasted On the road to being a farker Join Date: 09-14-12 Location: Saddlebrooke, MO Downloads: 0 Uploads: 0	Do you that sign over there that says rib tips?... __________________ Sunset Orange Assassin Smoker - gettinbasted.com

01-14-2013, 07:30 PM	#6
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	I have a freezer full of rib tips. Every so often I make a huge batch of chile verde using the tips. Then I have frozen chile verde to last me 6 months! That said, if I am cooking more than 2-3 racks of ribs, I will go to Costco and buy their Cryovac St. Louis Ribs. Rib tips are tasty but a pain in the neck due to all the little cartilage pieces that you have to fish out. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-14-2013, 07:30 PM	#7
BobM is Blowin Smoke! Join Date: 02-16-12 Location: Long Island, NY Downloads: 0 Uploads: 0	I always buy full spare rub racks and cut them down myself. My wife actually likes the tips better than the ribs! __________________ "Beer is living proof that God loves us and wants us to be happy." - Benjamin Franklin \| Weber 18 1/2" & 22 1/2" WSM, 22 1/2" & 26 3/4" OTG, Genesis S-330 \| \| BBQ Guru CyberQ WiFi \| Maverick ET-732 \|

01-14-2013, 07:31 PM	#9
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho Downloads: 0 Uploads: 0	When I am cooking for myself I cook full spares. Each rib has a ton of meat. Cooking for others I trim them, makes for better presentation and the eater has each end of bone to hang onto.

01-15-2013, 08:11 AM	#11
columbia1 Full Fledged Farker Join Date: 01-15-12 Location: Kalama Wa. Downloads: 0 Uploads: 0	I just happened to check that over the weekend, started with a 6.10# slab of spares and cut them down to St. Louis's, finished weight was just slightly over 3#'s. so 50% would be a good ball park number. __________________ "Tombstone BBQ"-PNWBA-KCBS-Custom 72" reverse flow offset-WSM-Weber Elite-ECB

01-15-2013, 10:07 AM	#12
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	I don't matter how much comes off its all edible ever heard of a "Cooks Treat"? __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC