Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
St.Louis Rib Meat Flap?
Options
HendersonTRKing
Posts: 1,803
Anyone seen one of these meat flaps on the bone side of St. Louis cut ribs? It's on both slabs -- any concerns?
It's a 302 thing . . .
Comments
-
I would eat them.
______________________________________________I love lamp.. -
Right? Mo' pig, mo' better. Just hadn't seen it before. Pulled membrane and trimmed it up a bit. Otherwise, looks like bonus meat to me.It's a 302 thing . . .
-
I just trim it off and then throw it on the grill without trying to remove the small amout of membrane on it. Within 1 hour it makes a nice snack for the cook!Re-gasketing America one yard at a time.
-
That's my plan. These are cut kinda rough. How much fat trimming do you do on St Louis ribs? I'd be inclined to do very little and let it render off during the low and slow cook. But there's a lot and I welcome thoughts. (Also, got a cool new curved boning knife and I'm itching to use it!!)It's a 302 thing . . .
-
I noticed the same flap on the last St. Louis slab I cooked.
Phil
-
HendersonTRKing said:That's my plan. These are cut kinda rough. How much fat trimming do you do on St Louis ribs? I'd be inclined to do very little and let it render off during the low and slow cook. But there's a lot and I welcome thoughts. (Also, got a cool new curved boning knife and I'm itching to use it!!)Re-gasketing America one yard at a time.
-
They look like St. Louis and the thread is
St.Louis Rib Meat Flap?
That flap looks like the membrane with some attached meat from the tips that were trimmed off.
______________________________________________I love lamp.. -
I read that too, but as I implied the degree seems to differ by processors. Some recent SL trimmed spares I got from Kroger were poorly trimmed like the last ribs before break time or the dude was pissed! Other times I have received perfectly trimmed ones like they were the first attempt to make them perfect by a new butcher before he was told his quota numbers to speed him up!Re-gasketing America one yard at a time.
-
Definitely St. Louis. Very surprised about the poor butchering. Bought at BJ's and it was branded "IBP" which I hadn't seen before. Usually it's Swift or Hatfield. I cleaned them up some with the new knife. And will make "the cook's portion" out of the flaps as suggested. A little Daddy's Treat for Mother's Day! Will post pics (or it didn't happen!).It's a 302 thing . . .
-
use 'em to experiment with new rub mixtures......if you can remove the silver skin or membrane....makes eating easier.......twww.ceramicgrillstore.com ACGP, Inc.
-
tjv said:use 'em to experiment with new rub mixtures......if you can remove the silver skin or membrane....makes eating easier.......t
Tom, I'm a stubborn cuss when it comes to removing the membrane from my ribs, but for some reason I gave up trying to get it off the flap meat one time and said heck with it! I don't know if it is because of how thin that meat is, but I never find that membrane as a problem. I cook that flap membrane down for one hour and it is tasty! I know some people swear there is no need to remove the membrane from ribs at all except for competition cooking. Maybe I'll just leave it on the ribs someday for the heck of it!Re-gasketing America one yard at a time. -
Huh, I always thought "St Louis" ribs were just spareribs with the flap meat cut off...@HendersonTRKing: "IBP" is probably Iowa Beef Packers._____________
"Pro-Life" would be twenty students graduating from Sandy Hook next month
-
I don't remove the membrane anymore. It breaks down enough to eat. My buddy who cooks ribs by the case insists on removing it every time. There's no right or wrong. Personally it doesn't bother me.
______________________________________________I love lamp.. -
Botch said:Huh, I always thought "St Louis" ribs were just spareribs with the flap meat cut off...@HendersonTRKing: "IBP" is probably Iowa Beef Packers.
More than just the flap meat is cut off to make them St Louis style. Let me see if this link will attach. Just the first minute alone is worth watching if you don't want to take all 5 minutes. http://m.youtube.com/watch?v=gYOLV66XukYRe-gasketing America one yard at a time.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum