Ribs

rescue_ranger · 10-07-2010, 11:02 AM

Ribs, you have whole slab or spare ribs, baby back, KC cut also known as St. Louis cut, but lately I have heard of a Colorado cut? And a Missouri cut? I have never heard of these I am thinking it is probably a KC cut just called different for the cook’s home state? Don’t know, not sure that’s why I am asking I always do KC cut, I will trim off the gristly rib tips, square off the ends and trim off the flap, always makes for a great end product and if cooked right it will show a little bone when done. What’s ya alls preference when it comes to ribs? Do you trim them down or throw a slab on? Curious is all
Thanks
RR

markpmc · 10-07-2010, 12:59 PM

STL all the way.

SmokinOkie · 10-08-2010, 08:37 AM

So,

What's a

KC cut?
Missouri cut?
Colorado cut?

Here's a new one Oklahoma cut (okay I made that one up, it's what I do when I trim any rib) :D

chambersuac · 10-08-2010, 10:09 AM

I like to trim them STL style.

rescue_ranger · 10-08-2010, 10:09 AM

Quote:

Originally Posted by SmokinOkie

So,

What's a

KC cut?
Missouri cut?
Colorado cut?

Here's a new one Oklahoma cut (okay I made that one up, it's what I do when I trim any rib) :D

This is how I do a Kansas City /St. Louis-style spare rib

(1) Feel along the edge with the bones for a flap of tissue called the skirt that runs about two-thirds down the length of the spare rib slab and hangs off the bone.
(2) Lay the boning knife flat on the bone as a guide, then move the knife along the ribs as you slice off the flap; set this aside.
(3) Feel for the joint between the two sections of ribs that runs down the center of the slab, then slice down the cartilage to split the slab into two pieces.
(4) Set aside the narrow section referred to as “rib tips” on a baking sheet to barbecue separately, and keep the Kansas City /St. Louis-style spare rib on the cutting board.
(5) Find the pointed end of the Kansas City /St. Louis-style spare rib, and then cut the pointed end of the slab off with a knife to make a squared end. Make a straight cut across the spare rib end on the opposite side to square it off.
(6) Peel a corner of the white membrane back using your fingers. Grab the corner of the membrane with a clean paper towel and peel the whole membrane back in one piece, then discard.

That my friend is what is referred to as a KC style or St. Louis style rib at least in my book

As for the Missouri cut and the Colorado cut that what I am wondering about never heard of them just asking if anyone has
RR

Southern Home Boy · 10-08-2010, 05:14 PM

Quote:

Originally Posted by rescue_ranger

This is how I do a Kansas City /St. Louis-style spare rib

(1) Feel along the edge with the bones for a flap of tissue called the skirt that runs about two-thirds down the length of the spare rib slab and hangs off the bone.
(2) Lay the boning knife flat on the bone as a guide, then move the knife along the ribs as you slice off the flap; set this aside.
(3) Feel for the joint between the two sections of ribs that runs down the center of the slab, then slice down the cartilage to split the slab into two pieces.
(4) Set aside the narrow section referred to as “rib tips” on a baking sheet to barbecue separately, and keep the Kansas City /St. Louis-style spare rib on the cutting board.
(5) Find the pointed end of the Kansas City /St. Louis-style spare rib, and then cut the pointed end of the slab off with a knife to make a squared end. Make a straight cut across the spare rib end on the opposite side to square it off.
(6) Peel a corner of the white membrane back using your fingers. Grab the corner of the membrane with a clean paper towel and peel the whole membrane back in one piece, then discard.

That my friend is what is referred to as a KC style or St. Louis style rib at least in my book

As for the Missouri cut and the Colorado cut that what I am wondering about never heard of them just asking if anyone has
RR

Never hear that referred to as a "KC Style" before. That's a pure St. Louis trim there my friend.

Never heard of a "Missouri Cut" or "Colorado Cut" either though, so what do I know?

sharks_guy · 10-09-2010, 09:39 AM

I heard once that the difference between a St. Louis style rib and a KC Style rib was that on the KC Style the flap was left on....

Not sure how real it is, but I remember hearing it.

Captain P.J. · 10-09-2010, 03:40 PM

STL for me...

Meat Burner · 10-09-2010, 10:31 PM

Never heard of all these other names for cutting ribs down. St Louis style is all I have ever heard of. Maine, or Arizona, or Washington cut...

swamprb · 10-10-2010, 12:32 AM

Don't forget the Canadian cut, eh!

parrdist · 10-10-2010, 07:12 PM

St Louis style is the way to go as far as I'm concerned.

TRS · 10-10-2010, 07:21 PM

Honestly, I have been cutting meat for 22 years and have never heard of anything other than a full slab of spares or remove the breast bone for St. Louis style. I only use St. Louis for comps.
Sorry

10-07-2010, 11:02 AM	#1
rescue_ranger Full Fledged Farker Join Date: 09-08-10 Location: New Baltimore, VA Downloads: 0 Uploads: 0	Ribs Ribs, you have whole slab or spare ribs, baby back, KC cut also known as St. Louis cut, but lately I have heard of a Colorado cut? And a Missouri cut? I have never heard of these I am thinking it is probably a KC cut just called different for the cook’s home state? Don’t know, not sure that’s why I am asking I always do KC cut, I will trim off the gristly rib tips, square off the ends and trim off the flap, always makes for a great end product and if cooked right it will show a little bone when done. What’s ya alls preference when it comes to ribs? Do you trim them down or throw a slab on? Curious is all Thanks RR __________________ [B][COLOR=black]Rigs:[/COLOR][/B] 1[B] - [COLOR=orange][I]The Good-One Rodeo Smoker[/I][/COLOR][/B] [I]2- [COLOR=blue][B]Char-Griller Outlaw[/B][/COLOR] with offset[/I] [I]2 - [COLOR=blue][B]Char-Griller [/B][/COLOR][I][COLOR=black][COLOR=blue][B]Professional[/B][/COLOR] [/COLOR][/I]With offset[/I] [I]2 -[B][COLOR=darkorange]Gold[/COLOR][/B] [/I][B]Weber 22 1/2" kettle, with therm- sear grate, ash can[/B] [I]1 - [B]200gal[/B] smoker[/I] [COLOR=green][B]Rescue_ranger[/B][/COLOR] also known by my fellow [COLOR=red][B]USMC[/B][/COLOR] clan as G-Bear :boxing:

10-08-2010, 10:09 AM	#4
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	I like to trim them STL style. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]

10-09-2010, 09:39 AM	#7
sharks_guy Knows what a fatty is. Join Date: 04-25-10 Location: Olathe, KS Downloads: 0 Uploads: 0	I heard once that the difference between a St. Louis style rib and a KC Style rib was that on the KC Style the flap was left on.... Not sure how real it is, but I remember hearing it. __________________ Dan D. DanD BBQ 22" WSM, 18"WSM, Traeger Jr. Mazda 3 Hatchback, Copper Red [COLOR=lime](2) Green Thermapens[/COLOR] KCBS CBJ#54284 [URL]http://www.facebook.com/DanDBBQ/[/URL] [URL]http://operationbbqrelief.org[/URL]

10-09-2010, 03:40 PM	#8
Captain P.J. Full Fledged Farker Join Date: 06-15-10 Location: Menomonie, WI Downloads: 0 Uploads: 0	STL for me... __________________ Extreme BBQ Trailer, Backwoods Competitor, 2- 22.5" WSM, 22.5" & 18.5" Weber kettles, 2 Smokey Joe's, Blue & Red Thermapens, KCBS CBJ, Captain PJ's BBQ

10-09-2010, 10:31 PM	#9
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO Downloads: 0 Uploads: 0	Never heard of all these other names for cutting ribs down. St Louis style is all I have ever heard of. Maine, or Arizona, or Washington cut... __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

10-07-2010, 12:59 PM	#2
markpmc Knows what a fatty is. Join Date: 04-20-09 Location: Mobile, AL Downloads: 0 Uploads: 0	STL all the way.

10-08-2010, 08:37 AM	#3
SmokinOkie is one Smokin' Farker Join Date: 03-02-08 Location: OKC OK Downloads: 2 Uploads: 2	So, What's a KC cut? Missouri cut? Colorado cut? Here's a new one Oklahoma cut (okay I made that one up, it's what I do when I trim any rib) :D

10-10-2010, 12:32 AM	#10
swamprb somebody shut me the fark up. Join Date: 10-27-06 Location: Bothell WA Downloads: 0 Uploads: 0	Don't forget the Canadian cut, eh! __________________ Brian - Left Hand Smoke BBQ PNWBA 2010 Team of the Year BGE's/WSM's/BWS Gater/BDS Clones/Weber Performer w EZ-Que/Cajun Bandit/Rib-O-Lator Test Pilot/La Caja China/BBQ Guru/Weber 1000 RK Drum Coffee Roaster Follow Left Hand Smoke on Facebook!http://www.facebook.com/pages/Left-H...462391?sk=wall KCBS CBJ/PNWBA CBJ www.pnwba.com

10-10-2010, 07:12 PM	#11
parrdist Full Fledged Farker Join Date: 08-12-10 Location: Gray Summit, Missouri Downloads: 0 Uploads: 0	St Louis style is the way to go as far as I'm concerned.

10-10-2010, 07:21 PM	#12
TRS On the road to being a farker Join Date: 01-09-10 Location: Nashville Tennessee Downloads: 0 Uploads: 0	Honestly, I have been cutting meat for 22 years and have never heard of anything other than a full slab of spares or remove the breast bone for St. Louis style. I only use St. Louis for comps. Sorry __________________ www.thunderroadsmokehouse.com - Stump's Prince - Peoria Cookers Meat Monster - Lang 36

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