Trimming Spares to St. Louis

watertowerbbq · 07-01-2009, 09:43 PM

Can anyone offer some friendly advice on trimming spares to st. louis ribs? I've been trying to find a consistent way of trimming them so they look the same each time. I guess I have two main questions,

1. How do you determine where to make the cut along length of the rib to separate the brisket bone from the st. louis rib?

2. After trimming the brisket bone off the spare rib, on the thick end of the st. louis rib, on the meat side, there is a flap of meat that sits on a membrane type seam. Do you remove this or leave it on? I'm not referring to the flap on the bone side of the rib.

I've probably cut up 5 - 3 packs from Sams recently and I'm not very happy with my consistancy. Sometimes I have splitered bones, variable widths, etc. Any help would be greatly appreciated. Thanks.

cmcadams · 07-01-2009, 09:48 PM

You have to find the top of the bone. Cut along there; if there's a weird hook or pointed top, cut some more, until it's oval.

I don't worry about the end of the rack for competition, as I'm not turning those in. At home, I might trim it.

Also look for racks with bones as straight up and down as you can find instead of slanted.

Frank Sacco · 07-01-2009, 10:00 PM

take a look - http://www.youtube.com/watch?v=HwcWh...eature=related

Fatfrank · 07-02-2009, 12:02 PM

I usually cut the brisket bone off and trim the rest to the width of the turn in box (approx 9"). I don't worry about leaving some cartilage on there, I would rather them not look too short across the box.

Jorge · 07-02-2009, 12:07 PM

Quote:

Originally Posted by Fatfrank

I usually cut the brisket bone off and trim the rest to the width of the turn in box (approx 9"). I don't worry about leaving some cartilage on there, I would rather them not look too short across the box.

For IBCA/LSBS events?

TN_BBQ · 07-02-2009, 03:13 PM

Quote:

Originally Posted by Frank Sacco

take a look - http://www.youtube.com/watch?v=HwcWh...eature=related

There ya go.

remove the membrane
remove the flap
cut in a rectangular shape

monty3777 · 07-02-2009, 05:48 PM

I find the longest bone then trim in a straight line creating a rectangle. Then I trim off the loose end pieces and viola - you got St. Louis style spares

TN_BBQ · 07-03-2009, 11:22 AM

Quote:

Originally Posted by monty3777

I find the longest bone then trim in a straight line creating a rectangle. Then I trim off the loose end pieces and viola - you got St. Louis style spares

Yep.

I also pull that membrane and remove the skirt meat (chef's samples)

thillin · 07-03-2009, 02:05 PM

Quote:

Originally Posted by monty3777

I find the longest bone then trim in a straight line creating a rectangle. Then I trim off the loose end pieces and viola - you got St. Louis style spares

That's what I do. I've done the trim along all the bones, but you lose too many ribs that are too short for turn in. Most spares I turn in are about 4-5 inches long.

I killed my top 10 finishing streak last month, cause I tried a different brand and they didn't get done after 7.5 hours.

07-01-2009, 09:43 PM	#1
watertowerbbq is One Chatty Farker Join Date: 11-07-07 Location: Ankeny, IA	Trimming Spares to St. Louis Can anyone offer some friendly advice on trimming spares to st. louis ribs? I've been trying to find a consistent way of trimming them so they look the same each time. I guess I have two main questions, 1. How do you determine where to make the cut along length of the rib to separate the brisket bone from the st. louis rib? 2. After trimming the brisket bone off the spare rib, on the thick end of the st. louis rib, on the meat side, there is a flap of meat that sits on a membrane type seam. Do you remove this or leave it on? I'm not referring to the flap on the bone side of the rib. I've probably cut up 5 - 3 packs from Sams recently and I'm not very happy with my consistancy. Sometimes I have splitered bones, variable widths, etc. Any help would be greatly appreciated. Thanks. __________________ Matt Head Cook Water Tower BBQ Current: 2017 Yoder YS640 (2021), BWS Extended Party (2012), 14" WSM (2019, used, I have a problem) Previous: BWS Competitor (sold 2012), WSM - 18.5" (2009, sold 2011), WSM - 18.5" (2004, sold 2010) Superfast Orange Thermopen, Yellow MK4, Fireboard, Railroad Detective

07-01-2009, 09:48 PM	#2
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	You have to find the top of the bone. Cut along there; if there's a weird hook or pointed top, cut some more, until it's oval. I don't worry about the end of the rack for competition, as I'm not turning those in. At home, I might trim it. Also look for racks with bones as straight up and down as you can find instead of slanted. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

07-01-2009, 10:00 PM	#3
Frank Sacco is One Chatty Farker Join Date: 10-21-07 Location: Patchogue, NY	take a look - http://www.youtube.com/watch?v=HwcWh...eature=related __________________ Current: FEC100, BGE Medium, WSM Retired: Spicewine Med, Backwoods Party Weber Lineup: Performer, 22.5" One Touch Gold (redhead), WSJ Platnium, Genesis C Sponsors: Oakridge BBQ, Frontier Charcoal NEBS MAFIA Blazin' Buttz BBQ www.blazinbuttzbbq.com

07-02-2009, 05:48 PM	#7
monty3777 is One Chatty Farker Join Date: 07-13-08 Location: Happytown, IA	I find the longest bone then trim in a straight line creating a rectangle. Then I trim off the loose end pieces and viola - you got St. Louis style spares __________________ John 21:9

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07-02-2009, 12:02 PM	#4
Fatfrank Found some matches. Join Date: 03-23-09 Location: Wichita Falls, TX	I usually cut the brisket bone off and trim the rest to the width of the turn in box (approx 9"). I don't worry about leaving some cartilage on there, I would rather them not look too short across the box.