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How to cut St Louis Style Spares (Tutorial)
- Thread starter Mister Bob
- Start date
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- tutorial
Pa_BBQ
is one Smokin' Farker
I agree with everyone else, great post.
As a professional photographer and videographer going to offer one suggestion.
A pic of the cooked ribs would have been Ok to add.
Posts like this is what makes this forum the "Go To" forum when you need information.
As a professional photographer and videographer going to offer one suggestion.
A pic of the cooked ribs would have been Ok to add.
Posts like this is what makes this forum the "Go To" forum when you need information.
kendall
Knows what a fatty is.
is that just a regular kitchen knife you are using to cut the rack down? I have wondered how to cut through the bone,
Mister Bob
Babbling Farker
I agree with everyone else, great post.
As a professional photographer and videographer going to offer one suggestion.
A pic of the cooked ribs would have been Ok to add.
OK, this is what I did with those two racks.
That's a 5" paring knife, and I'm not cutting through any bones. You locate the longest bone and insert the knife just beyond it. When you cut down the rack, you will not hit any other bones because they're all shorter. Try it and you'll see.
Oldskull
Knows what a fatty is.
that's a beautiful plate of ribs. I can't wait to get to do those. thanks for the tutorial.OK, this is what I did with those two racks.
That's a 5" paring knife, and I'm not cutting through any bones. You locate the longest bone and insert the knife just beyond it. When you cut down the rack, you will not hit any other bones because they're all shorter. Try it and you'll see.
northern smokey
Knows what a fatty is.
great post
the place i usually buy my ribs from has started trimming them really short. so i am starting to buy the whole rack intact and trim it myself.
thanks you
the place i usually buy my ribs from has started trimming them really short. so i am starting to buy the whole rack intact and trim it myself.
thanks you
K-Barbecue
is one Smokin' Farker
Should be a sticky
BuckHunter83
Well-known member
Great tutorial! I have had a hard time with getting the membrane off the back of the ribs. I will have to try and use your method next time. Thanks!
Roguejim
is Blowin Smoke!
Aha! So, the "flap" is located on the side opposite where the rib tips are?
Mister Bob
Babbling Farker
The flap is located on the bone side of the rack approximately between the ribs and the rib tips.
AMoore
Knows what a fatty is.
Fantastic block of instruction...thank you
shskr
Knows what a fatty is.
Just what I was looking for, Thanks
RustyGrill
Knows what a fatty is.
Great tutorial! Wish I'd seen this a few weeks ago. Thanks for posting!
PapaSteve
Is lookin for wood to cook with.
I never knew what to do with the rib tips, and now i do. Thanks for taking the time to do this, it was so great. Thanks for the USDA link also.
musman
Well-known member
bookmarked this a few weeks ago and finally got the chance to prepare some spares for tomorrow. Super easy to do and these three racks are going to fit so much better. Too bad my Kiwi knives arrived 2minutes after I cut my last rack! Thanks for tutorial!!
kennyd0118
Full Fledged Farker
Great tutorial. Bookmarked.
Thanks
Thanks
zacman
Knows what a fatty is.
Great tutorial. Here is my question do you have to trim them? I have done two racks so far and I just trim off the fat and throw the whole thing on. I have one more rack in the Freezer that I try this with but just wondering if just cooking the whole slab is OK. Comes out a bit messy but tasty
jerneedog
Knows what a fatty is.
What a great tutorial. This answered so many questions for me. Thanks!
