Question on St Louis cut ribs

cpw · 04-23-2011, 05:10 PM

I've been trying my hand at St Louis cut ribs lately, and have a question about the "squaring up" part. If I start at the biggest rib and cut a straight line from there, there'll sometimes be the little round cartilage pieces left where the smaller ribs are. Is this ok to have in a competition? Or do I need to redo the cut to get rid of those? Thanks!

Boshizzle · 04-23-2011, 05:17 PM

A lot of teams remove all of the cartilage and square up the corners from that point. As a CBJ, if I get a good rib then I score it accordingly whether it's ST Louis style or not. But, that's just me.

Mister Bob · 04-23-2011, 05:30 PM

Square them up the way you described and you're all set. Take your ribs for turn-in from the middle of the rack and you'll be OK. The cartilage only turns up in the last few ribs and you won't be using those anyway. And besides, the judge will be taking one bite from the middle of the rib. Good luck!

cpw · 04-23-2011, 07:27 PM

Thanks for the tips. I was never really sure about what to do with the little leftover cartilage pieces.

Boshizzle · 04-23-2011, 08:10 PM

Quote:

Originally Posted by cpw

Thanks for the tips. I was never really sure about what to do with the little leftover cartilage pieces.

Some comp teams throw them away and some cook them and eat them or give them away to friends or both.

Frank Grimes · 04-23-2011, 09:57 PM

Quote:

Originally Posted by Mister Bob

Square them up the way you described and you're all set. Take your ribs for turn-in from the middle of the rack and you'll be OK. The cartilage only turns up in the last few ribs and you won't be using those anyway. And besides, the judge will be taking one bite from the middle of the rib. Good luck!

What Bob said. You should be doing more than 1 rack for comps, so the ends with cartilage should be extras.

cpw · 04-24-2011, 01:46 PM

Thanks for the help guys. Ive got a comp coming up this weekend where they supply the meat, so hopefully they will provide more than one rack.

04-23-2011, 05:10 PM	#1
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	Question on St Louis cut ribs I've been trying my hand at St Louis cut ribs lately, and have a question about the "squaring up" part. If I start at the biggest rib and cut a straight line from there, there'll sometimes be the little round cartilage pieces left where the smaller ribs are. Is this ok to have in a competition? Or do I need to redo the cut to get rid of those? Thanks! __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

04-23-2011, 05:17 PM	#2
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia Downloads: 0 Uploads: 0	A lot of teams remove all of the cartilage and square up the corners from that point. As a CBJ, if I get a good rib then I score it accordingly whether it's ST Louis style or not. But, that's just me. __________________ Jambo Pit - UDS - Lang 60 (Sold) 18.5" & 22.5" Weber Kettles - Smokey Joe and Mini-WSM - Bubba Keg - #2 La Caja China Chargriller Outlaw Impeccably Accurate BLACK & RED Thermapens KCBS CBJ Operation BBQ Relief Founding Member I am Obsessive Compulsive about BBQ. Google it.

04-23-2011, 05:30 PM	#3
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Square them up the way you described and you're all set. Take your ribs for turn-in from the middle of the rack and you'll be OK. The cartilage only turns up in the last few ribs and you won't be using those anyway. And besides, the judge will be taking one bite from the middle of the rib. Good luck! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

04-23-2011, 07:27 PM	#4
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	Thanks for the tips. I was never really sure about what to do with the little leftover cartilage pieces. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

04-24-2011, 01:46 PM	#7
cpw is one Smokin' Farker Join Date: 02-28-11 Location: Savannah, Georgia Downloads: 4 Uploads: 0	Thanks for the help guys. Ive got a comp coming up this weekend where they supply the meat, so hopefully they will provide more than one rack. __________________ ________________ Backwoods Fatboy Lang 84 Deluxe UDS Savannah, GA Yes, Dear BBQ on Facebook

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