$1.39/#

[Bigmista]

Went to the store this morning and in the butcher's case, they had some nice looking spares for $1.39/#. Picked up a coupla slabs and had the butcher do a St. louis cut. Course I had to explain what that was.

Anyway. that is a great price here in Cali. How does it compare around the country?

 

[Solidkick]

Local grocer had them 2 per pack, cryopacked, frozen, for that price.

I think Sam's is still somewhere around 2.27 a lb. for spares.

 

[nmayeux]

Ok, silly question time... What is a St. Louis cut?
Noah

 

[Bigmista]

From Ribman.com:

St. Louis Style Ribs
St. Louis Style ribs are cut from the spare rib and are prepared by removing the brisket bone parallel to the rib side, exposing cartilage on the brisket bone side. Skirt meat can be removes. If left on, the outside edge of the skirt should be trimmed.

I'll see if I can find a pic.

 

[Solidkick]

Let me hook you up with a link that will explain some different cuts and kinds of ribs:

http://www.virtualweberbullet.com/ribselect1.html#slab

 

[icemn62]

Which store Bigmista? You are not that far from me, and it is worth the drive.

 

[Bigmista]

Go here for different pics of rib cuts. Including riblets (Button ribs):

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=34&id=308

 

[chad]

You can cook the whole rib slab with no problems. Then cut the ribs apart - some people (Phil, you know who you are!) can't deal with the cartiledge and such. This is good eats - I cooked about 5# of "trimmings" the other day and they were great - but you do have to deal with the "knuckles" and bones.

St. Louis cut removes all these "riblets" - that's why Smithfield gets an additional $.50-$1.00 per pound for their St. Louis cut ribs - charge you more for less meat!

Buy some cryvac ribs from Sam's, Costco, GFS, Smart & Final - whatever - then remove the membrane from the back (that's another thread) and then feel for the 'joint' of the brisket piece at the "thick end" of the ribs. Run a sharp knife along the "knuckles" and voila' you'll have St. Louis cut ribs. If you miss a knuclke or two - who cares!!

This ain't rocket science!

 

[Bigmista]

Which store Bigmista? You are not that far from me, and it is worth the drive.

Payless Food Markets. Check to see if there ius one in your area. The one over here is on Van Ness and Rosecrans.

There's also one on 57th & Western and one at 4519 W. Pico Blvd in L.A.

 

[biggyboy]

Here in the land of the Beaver and 5-7% beer,
St louis cut is the only way I have seen/bought them.
At Sams Club the Part that is cut off is included in the pack.
They hide them under the nice looking St louis in the styro trays. :twisted:

 

[nmayeux]

Thanks guys, but the St. Louis style looks awfully close to "baby back" ribs. Is there a difference?
Noah

 

[chad]

Thanks guys, but the St. Louis style looks awfully close to "baby back" ribs. Is there a difference?
Noah

Oh POOPIE!

Dude;

The are completely different cuts.

The spares and "St. Louis" cuts are real ribs - from the part of the pig you would expect to get ribs from.

The baby-back or more politically correct Loin Back ribs are from higher up - they are smaller and trimmed beyond belief before you get them. Hecne the $3.49 per pound more $$ for less meat!!

St. Louis cuts are from real ribs.

Baby Back/Loin Backs are -- well -- popular and expensive. I cook almost exclusively spares and cut my own St. Louis cuts.

Phil and the northeast crowd (pussies) prefer the Bobby Flay and Emeril baby backs! :twisted:

Back on topic: they are different cuts. Ribs are cheaper. BB or Loinbacks are currently En Vogue so cook whatever you wish.

Real ribs: 3-2-1 (I usually cook them 3-2 and eat!!)

Chi chi POOPIE ribs: 2-2 (maybe) They'll stil fall off the bone.

Disclaimer: Just my $.02 worth - the Yankee farks will disagree but POOPIE, who ever listened to a farking Yankee anyway? :twisted:

 

[nmayeux]

Thanks guys, but the St. Louis style looks awfully close to "baby back" ribs. Is there a difference?
Noah

Oh sh#t!

Dude;

The are completely different cuts.

The spares and "St. Louis" cuts are real ribs - from the part of the pig you would expect to get ribs from.

The baby-back or more politically correct Loin Back ribs are from higher up - they are smaller and trimmed beyond belief before you get them. Hecne the $3.49 per pound more $$ for less meat!!

St. Louis cuts are from real ribs.

Baby Back/Loin Backs are -- well -- popular and expensive. I cook almost exclusively spares and cut my own St. Louis cuts.

Phil and the northeast crowd (pussies) prefer the Bobby Flay and Emeril baby backs! :twisted:

Back on topic: they are different cuts. Ribs are cheaper. BB or Loinbacks are currently En Vogue so cook whatever you wish.

Real ribs: 3-2-1 (I usually cook them 3-2 and eat!!)

Chi chi sh#t ribs: 2-2 (maybe) They'll stil fall off the bone.

Disclaimer: Just my $.02 worth - the Yankee farks will disagree but sh#t, who ever listened to a farking Yankee anyway? :twisted:

I have been buying spares from BJ's and they have always been good. I guess that it is the greenhorn in me that assumed that bbs were cut down spares. It seems that the St. Louis cut is what I've been after all along. Also, I've got to watch my step as I got schooled by one of them Yankees last night!!!
Thanks,
Noah

 

[chad]

I got schooled by one of them Yankees last night!!!

No POOPIE!

My daddy was from Tift County (Cordele/Tifton) so he taught me right!

Baby back are good but expensive (ON TOPIC)

Spares/St.Louis cut are good and cheaper (ON TOPIC(

Whatever floats your boat!!

 

[chad]

Just in case anyone gets their knickers in a knot: I'm about 3 sheet to the wind so I'm claiming the willkat98 defense -- it ain't JD but I'm not responsible if I call you an asshole tonight!!

Yankees are the exception - fark the whole bunch of ya!

KS/MO: border assholes - figure it out! :mrgreen:

**At least I haven't claimed: "The South (note the capital letter) shall rise again!" :twisted: ***

Ribs are wonderful whether babyback/loinback or spare ribs. Country style are not really ribs but are good, too. (ON TOPIC!)

 

[nmayeux]

David,
It seems that we have a little in common. My dad used to fly gliders in Cordele, and my stepdad is from Alapaha County. I try to spend a little time each year hunting with my stepdad outside of Douglas, and this is where I learned to cook a mean pot of boiled p-nuts. Also, my wife often refers to me as D.F., as well as J.A., A.H., etc....

 

[chad]

My "kin" in that area are Walkers. They used to sharecrop in the area: cotton, tobacco, tomatoes, etc. No POOPIE! I'm the son of the son of a south Georgia sharecropper!!

I'm sure I've got cousins (2nd, once removed and all that crap) in the area!!

Historical note: Sherman was a farking arsonist! :twisted:

My uncle used to raise a lot of hogs - and we ate home grown pork while visiting. RIBS were a special treat. (ON TOPIC!)

 

[nmayeux]

My stepdad's family are Harpers, and I have met several Walkers. On a different note... I was under the impression that if you lived north of I-10, you are a Yankee!!
Noah

 

[chad]

Close! But then I couldn't associate with my cooking partner - he lives in Marianna and unfortunately that's north of I-10.

GA, NC, SC, VA all get free passes. TX is in a class of it's own. AL, LA, MS all have true believers on both sides of I-10. MS/KS who knows what's going on there? MD is too close to "the district" and so is suspect! TN has a decent football and basketball team - but they also had Al Gore as a "favorite son" :twisted:

Otherwise it's a toss up.

***Note: I know I'm going to get flamed - but have at it -- this has been FUN and I'm hammered!! ****

Ribs, however, have universal appeal and the choice between babyback/loinback and spare ribs is purely a personal decision (ON TOPIC)

 

[Bigmista]

Sounds liek a plan. Think I'll fix me a drink too.

Dave, what price are you getting for ribs in the Dirty South?