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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.


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Unread 06-21-2013, 10:43 AM   #1
Cack
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Default Cutting Spares Down To St. Louis

My local grocery suckered me in with 1.99lb ribs. Once I got there, they were baby backs.

Nothing is wrong with BBs, I just want some eat something if I'm going to cook for 5-6 hours.

I walk over to the pork section and they had their full spare ribs at 1.99 also, so I went ahead and picked two racks up.

I've never cut Spares down to St. Louis cut, so do I just find the end of the bone and make a straight cut along the top of them?

What tips do any of you experts have for this spare rib virgin ...
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Unread 06-21-2013, 10:48 AM   #2
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You pretty much summed it up. Find the tip of the longest bone, and cut a straight line from there. You may have to curve around the sternum bone a little bit when you get to the end. I like to mark my cut line with the back of the knife first. And if you're going for super straight comp style, I'll square up the "factory" trimmed edge with the edge of the cutting board to make sure my cut is parallel.
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Unread 06-21-2013, 10:49 AM   #3
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That is what I do - find the longest bone and cut from there. After my first cut I might go back and trim them down a little more depending on how they look.

Why not just cook the spares whole?
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Unread 06-21-2013, 10:50 AM   #4
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First, babybacks for $1.99/lb? I would have stock up. Shorter cook and still good eating!

Second, yes. Find the longest bone (usually the third or fourth bone in) and cut straight across at that mark. It helps if you have something straight to push the rack up against so you get a straight cut.

There are some tutorial videos on YouTube and I'm pretty sure there is a pictorial on here.
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Unread 06-21-2013, 10:50 AM   #5
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Also, don't forget to flip them over and trim the flap meat from the bone side, then peel the membrane if you are so inclined.
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Unread 06-21-2013, 10:52 AM   #6
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You tube has several short clips. Here is one below:

http://m.youtube.com/#/watchv=H_MGM_...%3DH_MGM_RRTUQ
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Unread 06-21-2013, 10:54 AM   #7
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All good advice, if you need pics on the trimming process check out this walk through.

http://thehogblog.com/?p=695
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Unread 06-21-2013, 10:55 AM   #8
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How to cut St Louis Style Spares
http://www.bbq-brethren.com/forum/sh...ad.php?t=98483
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Unread 06-21-2013, 10:57 AM   #9
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Quote:
Originally Posted by TroyA65 View Post
All good advice, if you need pics on the trimming process check out this walk through.

http://thehogblog.com/?p=695
Nice pictorial!
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Unread 06-21-2013, 10:58 AM   #10
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Hey, Upstate. Smoke the tips along with the racks.

Take the meat off of the tips and make some Wampus baked beans!

Trying not to steer you wrong, here.
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Unread 06-21-2013, 11:01 AM   #11
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Quote:
Originally Posted by PatAttack View Post
Hey, Upstate. Smoke the tips along with the racks.

Take the meat off of the tips and make some Wampus baked beans!

Trying not to steer you wrong, here.

Oh yeah, definitely do this.
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Unread 06-21-2013, 12:35 PM   #12
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thanks everyone
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Unread 06-21-2013, 12:57 PM   #13
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Quote:
Originally Posted by cpw View Post
Oh yeah, definitely do this.
I usually use the flap meat for the beans, and eat the tips along with the ribs, and a bunch of the beans, and...

I typically do my St. Louis style spares at around 275° or so (cuz that's where my WSM likes to roll), unfoiled until they pass the the bend and/or toothpick test...usually runs somewhere in the 5 hour range. They're always really good!
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Unread 06-21-2013, 02:03 PM   #14
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Cutting the ribs down to St. Louis style isn't too difficult. I had no idea what I was doing, just check out one of those youtube videos.
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Unread 06-21-2013, 02:23 PM   #15
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Quote:
Originally Posted by 93vpmod View Post
You tube has several short clips. Here is one below:

http://m.youtube.com/#/watchv=H_MGM_...%3DH_MGM_RRTUQ
Link no worky.
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