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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-25-2008, 12:51 PM   #1
Wager
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Default St Louis Style cut BB

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??
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Unread 02-25-2008, 12:54 PM   #2
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http://amazingribs.com/tips_and_tech...l#St_Louis_cut
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Unread 02-25-2008, 01:19 PM   #3
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Pics are all of full slab of spares laying bone side down

Flap Removal



St. Louis Cut



Membrane Removal

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Unread 02-25-2008, 01:20 PM   #4
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Quote:
Originally Posted by Wager View Post
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.
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Unread 02-25-2008, 01:25 PM   #5
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Here is a great tutorial on how to trim St. Louie style...

http://www.virtualweberbullet.com/sp....html#trimming
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Unread 02-25-2008, 02:46 PM   #6
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So it is basically a rack of spare ribs with the tips and the flap/skirt cutoff? Is that correct?
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Unread 02-25-2008, 02:51 PM   #7
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Quote:
Originally Posted by Wager View Post
So it is basically a rack of spare ribs with the tips and the flap/skirt cutoff? Is that correct?
yep!
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Unread 02-25-2008, 02:59 PM   #8
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Quote:
Originally Posted by willkat98 View Post
...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.
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Unread 02-25-2008, 03:14 PM   #9
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Yeah, I go for the trim everytime. Let someone else eat the ribs....

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Unread 02-25-2008, 03:17 PM   #10
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Thanks guys!!!
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Unread 02-25-2008, 03:26 PM   #11
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BTW...there are no St. Louis style BB's. Two different cuts.
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Unread 02-25-2008, 03:28 PM   #12
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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.
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Unread 02-25-2008, 03:32 PM   #13
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Generally spare take longer.
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Unread 02-25-2008, 04:02 PM   #14
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Hey Thirdeye, you been hiding in my kitchen again??? I just put that rack on the BGE about 2 1/2 hours ago.....
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Unread 02-25-2008, 04:38 PM   #15
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Quote:
Originally Posted by Divemaster View Post
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. Any sides good enough for you will be fine with me.... I have switched to Sam Adams Light, I'll bring some along.
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