|
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. |
|
Thread Tools |
01-08-2011, 06:55 PM | #1 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
|
How to cut St Louis Style Spares (Tutorial)
This may be old hat for many of the veterans out there, but for those who are interested, here is a step by step tutorial on how to take a big old rack of spare ribs and turn them into a St Louis style rack with rib tips and a special bonus too!
Two racks in a cryovac weighing a little over 10 pounds. Open them up and put the first rack on the cutting board. Flip it over and take hold of the flap. Hold your knife parallel to the cutting board and slice off the flap as close to the bones as possible. Make sure you save the flap and all your trimmings! And this is how they should look with the flap removed. Now carefully slide a butter knife between the bone and the membrane. Lift with the back of the knife to separate the membrane. Using a paper towel for grip, grab the membrane and carefully start to pull it off. With a little practice, it will come off in one piece. Now locate the longest bone on the rack and insert the tip of your knife. Cut down the length of the rack to get a nice even slab. Repeat the process with the other rack, remove the breast bones and trim all the loose ends from the rib tips and this is what you should end up with. So, what will we do with all those trimmings? Maybe sausage, maybe meatloaf, maybe meatballs...that will be a post for another day! I hope you enjoyed the pics!
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
7 members found this post helpful. |
01-08-2011, 07:13 PM | #2 |
Babbling Farker
Join Date: 12-08-09
Location: Turlock, California
|
Nice tutorial. It took me forever to figure out how to do it, now it's second nature.
Matt |
|
Thanks from: ---> |
01-08-2011, 07:14 PM | #3 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
|
Yup.....that's how I do it.
Quick question, though..... I usually rinse all meat out of the cryopack under cold water then pat dry with paper towels. I've done this with chickens, turkeys, ribs, butts, brisket......EVERYTHING. I think I read that somewhere when I got started trimming/cooking meat. I notice you didn't mention it here. I've always considered it a real PIA step. Not necessary? ALSO.....when you say cut out the breastbone on the cutoff.....you just cut that portion complely off and trim the meat off, right? GREAT tutorial. This will be a big help for those new to spares.
__________________
[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
|
Thanks from:---> |
01-08-2011, 07:20 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
Farking awesome tutorial! Great job!
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
|
Thanks from:---> |
01-08-2011, 07:43 PM | #5 |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
|
Nice tutorial, thanks!
__________________
J Crunch |
|
Thanks from:---> |
01-08-2011, 07:51 PM | #6 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
|
Very nice tutorial
__________________
Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
|
Thanks from: ---> |
01-08-2011, 07:56 PM | #7 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
|
Great, clear tutorial!
__________________
Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
|
Thanks from:---> |
01-08-2011, 08:00 PM | #8 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
|
good job that the way I do it.
|
|
Thanks from:---> |
01-08-2011, 08:43 PM | #9 |
is Blowin Smoke!
Join Date: 02-17-10
Location: San Antonio, TX
|
Very nice thank you. This will be bookmarked
|
|
Thanks from:---> |
01-08-2011, 08:51 PM | #10 |
Babbling Farker
Join Date: 02-15-08
Location: Harrisburg, PA
|
Very well documented and explained.
__________________
Custom Klose Backyard Chef... of Snot, and a 22.5 WSM Former smokers; Lang 84 Deluxe kitchen, Lang 60 Mobile - The Damsel II, Lang 48 Patio - The Damsel, Bubba Keg Grill - RIP, Double Barrel Smoker and a BSKD |
|
Thanks from:---> |
01-08-2011, 09:07 PM | #11 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
|
Thanks brother, good job.
__________________
XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
|
Thanks from:---> |
01-08-2011, 09:08 PM | #12 | |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
|
Quote:
As for the breast bone, yes, I just cut it off and trim and save the meat. I also save the bone sometimes for browning and adding to my tomato sauce for flavor.
__________________
Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
|
|
Thanks from:---> |
01-08-2011, 10:21 PM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
|
Very Nice Thank You for the Tutorial
|
|
Thanks from:---> |
01-08-2011, 10:26 PM | #15 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
|
Nicely done - great pics, all that. That's my favorite type of ribs - thanks!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
|
Thanks from:---> |
Tags |
tutorial |
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
St. Louis cut spares w/ Corky's and Montreal Steak Seasoning | 42BBQ | Q-talk | 21 | 01-07-2011 10:46 AM |
Where to buy St. Louis Cut Spares?-Chicagoland area | gotwood | Q-talk | 18 | 08-16-2010 02:32 PM |
Contrast BB's and St Louis cut Spares | Lake Dogs | Q-talk | 25 | 09-12-2009 04:48 AM |
St Louis Style cut BB | Wager | Q-talk | 17 | 02-25-2008 04:24 PM |
Ned help making a St. Louis cut on Spares | MilitantSquatter | Q-talk | 11 | 11-12-2005 09:38 PM |
|
|