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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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02-25-2008, 11:51 AM | #1 |
Full Fledged Farker
Join Date: 02-20-08
Location: Charlotte, NC
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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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02-25-2008, 11:54 AM | #2 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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02-25-2008, 12:19 PM | #3 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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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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02-25-2008, 12:20 PM | #4 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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Quote:
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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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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02-25-2008, 12:25 PM | #5 |
is one Smokin' Farker
Join Date: 12-27-07
Location: Blue Springs, MO
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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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Jeff WSM w/Mods 22" Weber Kettle - Gold Country Smoker CS-450 KCBS Member #24405 CBJ #24405 [B]R Butts R Smokin Comp Team [URL="http://www.rbuttsrsmokin.com"]www.rbuttsrsmokin.com[/URL] [/B] |
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02-25-2008, 01:46 PM | #6 |
Full Fledged Farker
Join Date: 02-20-08
Location: Charlotte, NC
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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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02-25-2008, 01:51 PM | #7 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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yep!
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02-25-2008, 01:59 PM | #8 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I like to do what willkat says.
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www.facebook.com/BarkinDawgsBBQCatering Last edited by Puppyboy; 01-26-2014 at 03:37 AM.. |
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02-25-2008, 02:14 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Yeah, I go for the trim everytime. Let someone else eat the ribs....
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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02-25-2008, 02:17 PM | #10 |
Full Fledged Farker
Join Date: 02-20-08
Location: Charlotte, NC
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Thanks guys!!!
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02-25-2008, 02:26 PM | #11 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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BTW...there are no St. Louis style BB's. Two different cuts.
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02-25-2008, 02:28 PM | #12 |
Full Fledged Farker
Join Date: 02-20-08
Location: Charlotte, NC
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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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02-25-2008, 02:32 PM | #13 |
Babbling Farker
Join Date: 01-07-08
Location: Memphis, TN
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Generally spare take longer.
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02-25-2008, 03:02 PM | #14 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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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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02-25-2008, 03:38 PM | #15 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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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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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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