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 Knows what a fatty is. Join Date: 10-05-12 Location: Mt. Pleasant, SC	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 is one Smokin' Farker Join Date: 05-09-11 Location: Moville Iowa	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.	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 Full Fledged Farker Join Date: 07-29-12 Location: Home of the 11 time World Series Champion Cardinals	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), Red SS Performer (N-'91), Red 18.5 OTG (L-'89), SJS (ER-'96), WGA (A-'79)

01-14-2013, 07:28 PM	#5
gettinbasted is One Chatty Farker Join Date: 09-14-12 Location: Springfield, MO	Do you that sign over there that says rib tips?... __________________ Gateway Drums - THE Insane Can Posse - gettinbasted.com

01-14-2013, 07:30 PM	#6
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

01-14-2013, 07:30 PM	#7
BobM Babbling Farker Join Date: 02-16-12 Location: Long Island, NY	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 \| [COLOR=RoyalBlue][COLOR=Red]Weber[/COLOR] 18 1/2" & 22 1/2" WSM[/COLOR], [COLOR=SeaGreen]22 1/2" & 26 3/4" OTG[/COLOR][COLOR=DimGray][COLOR=Black],[/COLOR] [COLOR=DeepSkyBlue]Genesis S-330[/COLOR][/COLOR] \|[COLOR=DarkRed] [COLOR=Black]\|[/COLOR] BBQ Guru CyberQ WiFi [/COLOR]\| [COLOR=DarkOrange]Maverick ET-732[/COLOR] \| [COLOR=Gray]Gray Thermapen[/COLOR] \|

01-14-2013, 07:31 PM	#9
Pugi Full Fledged Farker Join Date: 09-21-11 Location: Idaho	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 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	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. __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]

01-15-2013, 10:07 AM	#12
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I don't matter how much comes off its all edible ever heard of a "Cooks Treat"? __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.