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Trimming St Louis Spareribs

dmourati
dmourati Posts: 1,300
in EggHead Forum
We've been talking about knives on here a bunch lately and I got a chance today to play with one of my favorite knives.

I have had a hankering for some ribs. I found myself with a few hours of free time today and headed over to my local butcher. I got two racks of spare ribs and took them home.

St Louis style is a more visually appealing cut to me so I had to do a trim. 

First, I cut off the skirts. I usually cook these and eat them mid cook.

Next, I lopped off the small ends trying to leave enough meat on them to make them still good.

The difficult part was a little tricky and involved cutting between the top of the ribs and the cartilage. I used a seriouseats article to help me figure out where to cut.

After that, I removed the membrane or at least tried to.

Here are some photos in case this helps anyone who faces a similar task.

All in all, it was a few minutes work. Tomorrow, the cook!








Plymouth, MN
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Comments

  • loco_engr
    loco_engr Posts: 5,818

    nice looking post trim wibbies!


    I tend to smoke the trimmings and save for pork and beans


    I’m sure others can contribute other options

    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • lousubcap
    lousubcap Posts: 36,789
    Great job prepping the ribs.  I'm with @loco_engr regarding use of the skirt/flap trimmings although I occasionally will sample mid-cook.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • hoosier_egger
    hoosier_egger Posts: 6,808
    Great job!

    I prefer STL cut too. I find the rib tips annoying. I'll cook the flap as a chef sample
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • RajunCajun
    RajunCajun Posts: 1,049
    I usually do a dedicated smoke for the tips alone.  My guests usually want to know when the "candy" is coming off of the smoker?
    The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
    Holding the company together with three spreadsheets and two cans connected by a long piece of string.
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  • pgprescott
    pgprescott Posts: 14,544
    nice work! there is usually a flap on the bone side which I remove for uniformity sake. You can often save a few bucks a rack simply trimming them yourself.

    Strange thing happened to me a couple days ago,i went to purchase my favorite Smithfield brand Stl. cut ribs and found them waay higher priced than normal. They were almost double their normal price and the BBacks were down at the spare price??? Maybe the secret is out! :ohstop:
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  • dmourati
    dmourati Posts: 1,300
    edited December 2019
    Last time I tried to make the rib tips I put in a support phone call to Lem's in Chicago. I used to go to Lem's when I lived on the North Side. I think they've moved a few times. I'm always impressed with this man's cleaver toss and catch.

    https://www.youtube.com/watch?v=KZAbjchzKoM&feature=emb_title
    Plymouth, MN
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  • HogFather
    HogFather Posts: 264
    ColtsFan said:
    Great job!

    I prefer STL cut too. I find the rib tips annoying. I'll cook the flap as a chef sample
    Petunia loves the tip
    Fighting off the trolls 1 by 1
    Large Egg

    Pig, KY 
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  • wardo
    wardo Posts: 398
    Can't wait to see how they turn out.  I haven't done spare ribs in quite some time!
    NC - LBGE
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  • dmourati
    dmourati Posts: 1,300


    Between the brats and ribs I'm definitely feeling a meat coma today. Need water stat. Happy New Year!
    Plymouth, MN
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