How to cut St Louis Style Spares (Tutorial) - Page 3

rattler4675 · 01-09-2011, 03:38 PM

Thank you!
I never have quite figured out that process. I believe I can "git er done" now.

Mister Bob · 01-09-2011, 03:40 PM

Quote:

Originally Posted by AMoore

Good job-I am happy to say that I was taught the same way. I was just wondering if you ever tried to season them prior to shrink wrapping? Would that make them tough to sit in the seasoning?

Because I use a substantial amount of salt in my rib rub, I don't season before vacuum packing. I suspect it would at least change the texture of the meat, if not make it tougher.

It might act like a dry 'brine' though, and pull the moisture out of the cells, then through osmosis and diffusion pull the moisture back in along with the other flavors. Maybe it's worth a try...

LT72884 · 01-09-2011, 06:08 PM

question: when you are slicing from the largest rib bone down, what are you removing? is that the breast bone?

question: the other 2 bones in this picture, did you just slice them off , or did you continue the cut in that direction as well?

thanks. i really appreciate it

Mister Bob · 01-09-2011, 06:26 PM

Quote:

Originally Posted by LT72884

question: when you are slicing from the largest rib bone down, what are you removing? is that the breast bone?

question: the other 2 bones in this picture, did you just slice them off , or did you continue the cut in that direction as well?

thanks. i really appreciate it

In that picture, I'm cutting with my right hand and my left hand is on the rib tips. The breast bone in the lower right part of the picture (the vertical bone)
.
When you get to the end of the long cut, you turn around and continue the cut in the other direction. You then cut any broken bones off the ends to square the rack up.

LT72884 · 01-09-2011, 08:29 PM

Quote:

Originally Posted by Mister Bob

In that picture, I'm cutting with my right hand and my left hand is on the rib tips. The breast bone in the lower right part of the picture (the vertical bone)
.
When you get to the end of the long cut, you turn around and continue the cut in the other direction. You then cut any broken bones off the ends to square the rack up.

VERY much appreciated. i got rip tips and breast bone mixed up! my bad.

i need to cook some spares. i hear, if done correctly, they are just as good as baby backs. thats what i hear!

LT72884 · 01-09-2011, 09:02 PM

oh, can you cut the meat out of the rib tips to grind up? what do you use rib tips for?

thanks

Mister Bob · 01-09-2011, 09:35 PM

Quote:

Originally Posted by LT72884

oh, can you cut the meat out of the rib tips to grind up? what do you use rib tips for?

thanks

I guess you could trim the meat out of the tips, but it wouldn't be very easy. There's quite a bit of meat and fat, but there's also quite a bit of cartilage. You would probably end up with a lot of waste.

I cook the tips along with the ribs, using the same method (a variation of 3-2-1). After they're cooked, I cut them into chunks about 2" x 2" and hit them with some extra sauce. Just eat around the cartilage. My son likes the tips even better that the ribs!

LT72884 · 01-09-2011, 10:00 PM

hmm, ok cool. i need an excuse to use my meat grinder i bought last year. haha

im gonna buy me some ribs and trim them so i can save them for summer.

thanks for the awesome info.

bigabyte · 01-09-2011, 10:49 PM

Very nice tutorial!

Thanks for sharing!

inv3ctiv3 · 01-17-2011, 12:21 PM

This was a great tutorial! Thanks

Vince RnQ · 01-17-2011, 01:02 PM

Well done, Bob. I agree that removing the flap meat is the best first step and from there the steps don't really need to fall in any particular order as long as all the steps are taken.

Between contests and practice sessions, I trimmed about 200 racks of ribs in 2010 and, although a simple process someone with a lot of experience, you really can forget how befuddling this practice is for someone doing it for the first few times. This tutorial will help many people.

Stoke&Smoke · 01-17-2011, 02:43 PM

I usually cook my tips and scraps as others have mentioned. When you grind them, do you throw them in cartillidge and all? I'm getting ready to make some sausage in a week or so with a couple frozen boneless butts, maybe I can stretch it a bit with some of the rib trimmings in my freezer?

codger · 01-17-2011, 02:59 PM

Thank You, I bookmarked this so now I think I'll be able to do it.

peppasawce · 01-17-2011, 03:21 PM

Tutorial Tutorial Tutorial!! A++++++++++ Brother

Subscribed

deepsouth · 01-17-2011, 03:22 PM

thanks! that saved me from having to watch a video!

01-09-2011, 06:08 PM	#33
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	question: when you are slicing from the largest rib bone down, what are you removing? is that the breast bone? question: the other 2 bones in this picture, did you just slice them off , or did you continue the cut in that direction as well? thanks. i really appreciate it __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

01-09-2011, 09:02 PM	#36
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	oh, can you cut the meat out of the rib tips to grind up? what do you use rib tips for? thanks __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

01-09-2011, 10:00 PM	#38
LT72884 Babbling Farker Join Date: 05-07-09 Location: Draper Utah	hmm, ok cool. i need an excuse to use my meat grinder i bought last year. haha im gonna buy me some ribs and trim them so i can save them for summer. thanks for the awesome info. __________________ http://grillofmydreams.blogspot.com http://thebreadjournal.blogspot.com

01-09-2011, 10:49 PM	#39
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Very nice tutorial! Thanks for sharing! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

01-17-2011, 12:21 PM	#40
inv3ctiv3 is one Smokin' Farker Join Date: 01-05-11 Location: Santa Barbara, CA	This was a great tutorial! Thanks __________________ Jim Bob BBQ - 18.5" WSM - 22.5" Weber Master Touch Green - UDS - RED Thermapen

01-09-2011, 03:38 PM	#31
rattler4675 Is lookin for wood to cook with. Join Date: 12-24-10 Location: Trinity, Alabama	Thank you! I never have quite figured out that process. I believe I can "git er done" now.

01-17-2011, 01:02 PM	#41
Vince RnQ is One Chatty Farker Join Date: 09-09-07 Location: Phoenix, AZ	Well done, Bob. I agree that removing the flap meat is the best first step and from there the steps don't really need to fall in any particular order as long as all the steps are taken. Between contests and practice sessions, I trimmed about 200 racks of ribs in 2010 and, although a simple process someone with a lot of experience, you really can forget how befuddling this practice is for someone doing it for the first few times. This tutorial will help many people. __________________ Rhythm 'n QUE Our Website On Facebook A Few Great Moments in RnQ History 1st Place Chicken at The Jack 2012 GC at the Inaguaral Sam's Club Invitational The Double Grand Championship

01-17-2011, 02:43 PM	#42
Stoke&Smoke Babbling Farker Join Date: 12-18-07 Location: Western burbs of Chicago, IL	I usually cook my tips and scraps as others have mentioned. When you grind them, do you throw them in cartillidge and all? I'm getting ready to make some sausage in a week or so with a couple frozen boneless butts, maybe I can stretch it a bit with some of the rib trimmings in my freezer? __________________ 2 Skinny Cooks Competition Team [URL]http://2SkinnyCooks.blogspot.com[/URL] KCBS CJ/TC #17139 Member ILBBQS Too many cookers to list :crazy:

01-17-2011, 02:59 PM	#43
codger Full Fledged Farker Join Date: 08-02-10 Location: Ronan Montana	Thank You, I bookmarked this so now I think I'll be able to do it.

01-17-2011, 03:21 PM	#44
peppasawce is one Smokin' Farker Join Date: 07-08-09 Location: Columbia, Mississippi	Tutorial Tutorial Tutorial!! A++++++++++ Brother Subscribed __________________ Getting A smoke Ring is were it's at Yall

01-17-2011, 03:22 PM	#45
deepsouth somebody shut me the fark up. Join Date: 04-21-10 Location: Biloxi, MS	thanks! that saved me from having to watch a video! __________________ Out. Again.

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