The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-11-2005, 08:20 PM   #1
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default Ned help making a St. Louis cut on Spares

Guys,

Need some help.... We're planning on making three racks of spares on Sunday.
We usually use babys so our handling technique is limited on spares...

I've seen pictures of what the St. Louis style looks like and know what it should look like but I still think I'm going to screw it up. In all the books I've read describing the technique, and seeing some diagrams, it never fully explain exactly where to made the cuts. I don't want to end up cutting off too much from the top. I know the skirt meat comes off, but not sure how low to go...(Am I cutting across at a certain spot on the bone starting from the wider end of the rack ? Or am I cutting above bone?)...

If anyone has an easy but slightly detailed way of explaining or can show some up close pics (before and after) , I'd be very appreciative.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 11-11-2005, 08:27 PM   #2
The_Kapn
Moderator Emeritus

 
The_Kapn's Avatar
 
Join Date: 04-08-04
Location: Marianna, FL
Downloads: 0
Uploads: 0
Default

Vinny,

No good pics sorry.
The simplest way I know to describe the cut is:
With either side up--trace the main rib bone to it's end with your fingers.
You will feel a soft area that is the start of the grissle area.
Slice down that "soft line" you found.

We have had spares that trimmed out to only 4.5 inches or so--could not tell them from baby backs at first glance without looking at the curve of the bone.

Maybe someone has better advice.

TIM
__________________
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a Fast Eddy PG500, and Sherman.
Now cooking with a Yoder YS640
Proud Pellet guy cooking on real wood.
The_Kapn is online now   Reply With Quote


Unread 11-11-2005, 08:53 PM   #3
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

Here ya go. It's got pictures and everything!

http://bbqinstitute.com/Ribs.htm
BrooklynQ is offline   Reply With Quote


Unread 11-11-2005, 09:08 PM   #4
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Awesome... Thanks BrooklynQ !!!

That's a lot better description in anything I've read or seen online before.

Since we have a three pack of spares from Costco, hopefully we'll be in decent shape by the trimming of the last rack.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Unread 11-11-2005, 10:31 PM   #5
chad
somebody shut me the fark up.
 
chad's Avatar
 
Join Date: 08-13-03
Location: Clearwater, FL
Downloads: 0
Uploads: 0
Default

Just don't forget to cook the trimmings!! They are excellent if not pretty!
__________________
Dave
Southern Brethren BBQ Competition Team

"It's all about getting paid!" - Myron Mixon
"I love being hated in my hometown!" - David Hair
KingFisher Gator Rotisserie cooker, WSM, Stainless 5 burner with IR gas grill, Turkey Fryer, Weber JD Commemorative grill, slightly used Bandera chamber for future use as a cold smoker, Masterbuilt 40" insulated ELECTRIC smoker
chad is offline   Reply With Quote


Unread 11-11-2005, 10:49 PM   #6
BrooklynQ
Banned
 
BrooklynQ's Avatar
 
Join Date: 07-18-04
Downloads: 0
Uploads: 0
Default

What Chad said!
BrooklynQ is offline   Reply With Quote


Unread 11-11-2005, 10:54 PM   #7
nmayeux
Babbling Farker
 
nmayeux's Avatar
 
Join Date: 04-03-05
Location: Marietta, GA
Downloads: 0
Uploads: 0
Default

Nice Link!
__________________
Noah \#/
Nauti-Que BBQ Team
Pitmaster and KCBS CBJ & CTC
nmayeux is offline   Reply With Quote


Unread 11-11-2005, 11:24 PM   #8
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

First i cut off the flap from the top and then that big wierd shaped end.

Then squeeze up the bone till you find the end. I mark it by sticking the point of the knife in it. Its cartlidge so its easy to push the knife thru it. Do this to every other rib and then just connect the dots(those cuts you made thru the cartlidge). If a knife isnt cutting thru fairly easy, your not in the right spot.

__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-12-2005, 04:42 AM   #9
Neil
Quintessential Chatty Farker

 
Neil's Avatar
 
Join Date: 06-04-04
Location: St. Joseph, MI
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by BrooklynQ
Here ya go. It's got pictures and everything!

http://bbqinstitute.com/Ribs.htm
EXCELLENT link Rob. Next time I get asked how I cook my spare ribs I'll just print off a copy and hand it to them.
__________________
"You can't always get what you want but if you try sometime you just might find you get what you need"

Mange Bene Viva Bene!

NB Bandera-Firebox & Baffle Mod, WSM, Weber: Performer(Col. Steve Austin Mod), WSM, Three 22 1/2" Kettles, 2 Brinkman Dual Zone Proffessional Grills, Smoky Joe, Uniflame Tabletop Gasser, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove & 3 UDS's.
Neil is offline   Reply With Quote


Unread 11-12-2005, 08:49 AM   #10
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Downloads: 12
Uploads: 4
Default

I gotta learn to read the rest of the posts before answering.. that link says it all. bookmark that beast.
__________________
Site Administrator and
Grand PooBah

CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(

News Flash:
"A mans worth is judged by the weight of his integrity "

You know your getting older when you choose your cereal for the fiber, not the toy


Smoke on KC.
WWW.BBQ-BRETHREN.COM
BBQchef33 is offline   Reply With Quote


Unread 11-12-2005, 10:49 AM   #11
1MoreFord
is one Smokin' Farker
 
1MoreFord's Avatar
 
Join Date: 03-14-05
Location: N. Little Rock and Hot Springs, Arkansas
Downloads: 0
Uploads: 0
Default

Here's another link. Very similar but might have that one extra bit of info you'll need sometime.

http://www.virtualweberbullet.com/ribselect2.html
1MoreFord is offline   Reply With Quote


Unread 11-12-2005, 09:38 PM   #12
MilitantSquatter
Moderator
 
MilitantSquatter's Avatar
 
Join Date: 09-17-05
Location: Mooresville, NC
Downloads: 0
Uploads: 0
Default

Thanks for this link as well. The picutes on this one were good due to the close up view of where the cut was being made across the rack.

I finished trimming and dry rubbing them a little while ago. Overall, I think I did them pretty good with the trimming. The cartilage part is what was throwing me off and I was afraid to cut off too much from the top. Right now, they are fairly rectangular and about 5" or so top to bottom. I may just need to take another 1/2" or so off across the rack in the AM before I put on the grates based on what these new pictures are showing.

I gotten so pampered using babybacks for so long that this was a nice challenge.
__________________
Lonestar 24" Vertical offset w/ Insulated Firebox & Performer Platinum
Former owner: Jambo Backyard, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles
MilitantSquatter is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
How to cut St Louis Style Spares (Tutorial) Mister Bob Q-talk 112 12-29-2011 01:55 AM
Babybacks vs. St. Louis cut spares - a side by side cook and taste test Mister Bob Q-talk 37 12-07-2011 01:31 PM
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

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:15 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts