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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-21-2013, 10:43 AM | #1 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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Cutting Spares Down To St. Louis
My local grocery suckered me in with 1.99lb ribs. Once I got there, they were baby backs.
Nothing is wrong with BBs, I just want some eat something if I'm going to cook for 5-6 hours. I walk over to the pork section and they had their full spare ribs at 1.99 also, so I went ahead and picked two racks up. I've never cut Spares down to St. Louis cut, so do I just find the end of the bone and make a straight cut along the top of them? What tips do any of you experts have for this spare rib virgin ...
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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06-21-2013, 10:48 AM | #2 |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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You pretty much summed it up. Find the tip of the longest bone, and cut a straight line from there. You may have to curve around the sternum bone a little bit when you get to the end. I like to mark my cut line with the back of the knife first. And if you're going for super straight comp style, I'll square up the "factory" trimmed edge with the edge of the cutting board to make sure my cut is parallel.
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________________ Outlaw 2860 Porch Model Lang 84 Deluxe Yoder YS640 Savannah, GA Yes, Dear BBQ on Facebook Proudly sponsored by Royal Oak Charcoal and The Atlanta BBQ store |
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06-21-2013, 10:49 AM | #3 |
is Blowin Smoke!
Join Date: 01-09-13
Location: Tupelo, MS
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That is what I do - find the longest bone and cut from there. After my first cut I might go back and trim them down a little more depending on how they look.
Why not just cook the spares whole? |
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06-21-2013, 10:50 AM | #4 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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First, babybacks for $1.99/lb? I would have stock up. Shorter cook and still good eating!
Second, yes. Find the longest bone (usually the third or fourth bone in) and cut straight across at that mark. It helps if you have something straight to push the rack up against so you get a straight cut. There are some tutorial videos on YouTube and I'm pretty sure there is a pictorial on here.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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06-21-2013, 10:50 AM | #5 |
is One Chatty Farker
Join Date: 06-28-10
Location: Bothell, WA
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Also, don't forget to flip them over and trim the flap meat from the bone side, then peel the membrane if you are so inclined.
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Traeger lil Tex, 2 Weber 22.5", UDS "Go Cougs!" They call me "Dave" [B]Original Noobian Warlord [/B]Loser of Known Space |
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06-21-2013, 10:52 AM | #6 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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You tube has several short clips. Here is one below:
http://m.youtube.com/#/watchv=H_MGM_...%3DH_MGM_RRTUQ |
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06-21-2013, 10:54 AM | #7 |
is one Smokin' Farker
Join Date: 04-20-13
Location: Pleasant Prairie, WI
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All good advice, if you need pics on the trimming process check out this walk through.
http://thehogblog.com/?p=695
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Weber Summit S-670, 2-Weber 22.5 WSM's, Weber 22.5 kettle/cajun bandit conversion, Weber Smokey Joe Tamale pot conversion |
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06-21-2013, 10:55 AM | #8 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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How to cut St Louis Style Spares
http://www.bbq-brethren.com/forum/sh...ad.php?t=98483
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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06-21-2013, 10:57 AM | #9 | |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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Quote:
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06-21-2013, 10:58 AM | #10 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Hey, Upstate. Smoke the tips along with the racks.
Take the meat off of the tips and make some Wampus baked beans! Trying not to steer you wrong, here.
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"You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590 |
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06-21-2013, 11:01 AM | #11 | |
Babbling Farker
Join Date: 02-28-11
Location: Savannah, Georgia
Name/Nickname : Chad
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Quote:
Oh yeah, definitely do this.
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06-21-2013, 12:35 PM | #12 |
is One Chatty Farker
Join Date: 10-05-11
Location: Greenville, SC
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thanks everyone
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Lang 36" Original Patio (Jessica), WSM 18.5 (Bullet Bill), 60" Weber Genesis E-330 |
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06-21-2013, 12:57 PM | #13 |
is One Chatty Farker
Join Date: 09-24-12
Location: Sauk City, WI
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I usually use the flap meat for the beans, and eat the tips along with the ribs, and a bunch of the beans, and...
I typically do my St. Louis style spares at around 275° or so (cuz that's where my WSM likes to roll), unfoiled until they pass the the bend and/or toothpick test...usually runs somewhere in the 5 hour range. They're always really good!
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Matt...Sauk City, WI |
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06-21-2013, 02:03 PM | #14 |
On the road to being a farker
Join Date: 05-02-13
Location: Saint Louis, MO
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Cutting the ribs down to St. Louis style isn't too difficult. I had no idea what I was doing, just check out one of those youtube videos.
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Learning the ropes of BBQ, built my first UDS and have a few butts under my belt |
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06-21-2013, 02:23 PM | #15 | |
Babbling Farker
Join Date: 07-31-12
Location: St. Louis Missouri
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Quote:
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Truth, by definition is narrow and exclusive. -------------- "Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9 |
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