How to Trim St. Louis Style & Full Spare Ribs
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- เผยแพร่เมื่อ 25 มิ.ย. 2024
- There are two general cuts when it comes to Pork Spare Ribs. In this video I demonstrate how to do both methods.
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00:00 Secure your Cutting Board
00:28 Trimming the skirt
00:57 Removing the Breast Plate
01:20 Other Trimming
01:53 Scoring the membrane
02:21 St. Louis Style
03:30 Removing the membrane
04:10 Size Difference - แนวปฏิบัติและการใช้ชีวิต
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I cut the skirt and brisket portions into tips, and rub them with seasoning and brown sugar to fry up with home fries and eggs on a cast iron griddle for breakfast on weekends.
That is a very good idea, thanks for sharing!!
@@SmokedReb It's better than bacon in my opinion. The rendered juices mixes well with the home fries.
@@Mrsunny649 sounds awesome!
that sounds awesome; I'll have to start doing that
You just answered what I was looking for. Bought 4 spare ribs racks today. I was like what can I make with the trimmings.
This man is my spirit animal. "And you'll never, umm, go unhappy." That is me every time I try to record a video with commentary and pretty much daily talking to anyone. The right word or phrase just escapes me. 😂 I used this video last night for st Louis style. The entire crowd could not believe ribs cooked at home could be so perfect. Thank you!
I appreciate the comment. I like to think I've gotten better over the years but I was doing a video outro last night and I was struggling through it. Happy to hear I was able to help you cook some amazing ribs. Cheers!
Great tutorial Brian and nice tip on securing the cutting board.
+ArmadilloPepper.com Thanks, I keep forgetting to mention that in my videos and someone will more than likely comment on how I should try it.
Wow, I never knew what "St. Louis Style Ribs" meant until now. Thank you, I learned something new today. I always say if you go to bed without learning at least one new thing, and it could be anything from CPR to the name of the dog that played Toto, if you don't learn something new, that's a wasted day.
You're certainly welcome! I love your mentality of learning something every day. That is a great way to engage your mind and keep ya living.
This video came in handy when I used my smoker for the 2nd time. Thanks for posting!
Great, I'm glad that it was helpful!
Great tips thank you!
Thanks!
Thanks a lot! Just getting started with american style BBQ, and doing st Louis ribs today I was looking for a reference to make sure I did it right. Super helpful vid, thanks again from 🇸🇪
Hey, thanks for stopping by and getting. Good luck!
Thank you! That was perfect!
I know right. Short, sweet and to the point.
You are very welcome!
great tutorial..
+Mother's BBQ Thanks Chris!
Thanks for this!
You're welcome, thanks for stopping by commenting!!
Thanks for posting. I just picked up two full racks on sale and I think I’ll do what you did and leave one full and cut one to St. Louis.
Have fun! Please be aware that the full rack will take longer to cook so plan appropriately.
Thanks big help!
You're welcome! Let me know if you have any questions.
THANKS FOR THAT, I AM FIXING TO DO MINE NOW!
You're welcome!! Let me know how they turn out. Cheers!
Thanks for the tutorial. For some reason the st Louis style was just more neat and satisfying to do to. I threw a lot away but they were on sale anyway lol
You're welcome!
thanks! i have been just smoking spare ribs for years but never trimmed them down, etc. will do that tomorrow. very good video, made me hungry!
Good luck with the trimming!
@@SmokedReb turned out awesome! thanks again!
@@roytube10 you're very welcome!
Nice job
Thanks!
good shit man
Thanks!
Great Video. Doing some this weekend
Awesome, let me know how the cook goes.
Did your method last weekend 10 minutes cut Prep Donedeal. Showed everybody how much you loose just buying st. Louis style. Gdepps Famous Dishes George Epps on TH-cam
@@gdeppsfamousdishesgeorgeep2763 I Just checked out your video. Those ribs looked amazing. Cheers!
Sometimes you just get meat that is not desired, it happens, but you did a good job, about 2 yrs ago my wife bought a whole bone-in turkey breast, no thighs, legs, wings as had been removed, she is not the greatest with knife carving so I had to carve & the turkey had scoliosis( curvature in the backbone as bad as a dog's hind leg)) what a job trying to cut it up, lol, & I'm 60 yr old from Ky. Hunting since I was 9, I can quick skin a squirrel, rabbit, etc...in less than 2 minutes, fully field dressed in 2-4minutes, but that turkey was a mess, lol
Steve, nice that is a great story. You just got to work with what you've been given.
That is a great analogy to life, I think.
@@SmokedReb I agree my friend
Great.Video! I never buy St Louis style and rarely cook them that way! I love all that extra rib meat!!! New sub here!!
Thanks for stopping by! I have been converted I always prefer to cook the full spares from now on. Cheers!
you could put non skid cabinet liner or rug mat, it's $1 a roll at Dollar Tree, trim able.
Great thinking! Cheers.
That's what I use, about a 12"x12" piece for my cutting board. Works great
I enjoyed this video. I sometimes smoke spareribs but have never done them St. Lewis style. Now that I know how to cut them I will try next time. Questions 1) do you smoke the parts removed like you do the ribs? 2) Do you always smoke the ribs with the 3-2-1 method? Thanks for your help.
Thanks for stopping by and taking the time to comment. I smoke the rib tips similarly to the ribs themselves, but since they are smaller the cook time is not as long. The 3-2-1 is a basic formula for cooking ribs and I normally do not follow it anymore. My personal preference is to leave the ribs uncovered for the entire cook. Also note that it will take longer to cook this way but I like the taste and texture from this method. Cheers!
I usually leave the skirt on on the bone side (more meat) but all those other parts he removed (also known as the appetizers) cook up like pork belly when placed over direct heat - tastes even more savory than bacon IMHO. I'm usually too full from chewing on that to eat more than a few ribs when they're done! Give it a try.
How should I cook all of the spare meet from the st Louis style cut.
Place it on the BBQ with the ribs and just take it off once it is Probe tender.
Great Video :) I always Grind up the extra meat and use it in hamburgers :P Idk why lol
+Programmerx I really to get myself a grinder, that is certainly an opportunity lost. Thanks for watching!
+Smoked Reb BBQ For sure! I just use the Grinder attachment for my kitchenAid. You can get them at a great price on boxing day :D
+Programmerx I'll check that out, thanks!
When cutting st louis style, what do you do with the tip portion?
I normally cook these on the BBQ at the same time. They will probably get done sooner than the ribs and taste amazing.
@@SmokedReb kind of like burnt ends?
@user-fi6fh1lw1z not exactly, they are commonly called ribs tips. Smaller pieces of pork which are little bit bigger than bite size. ( I know that sounds like burnt ends.. lol)
Why did you score the first one and remove the membrane for the second?
Why not remove membrane for both??
This was part of the test to see which method I preferred more. To be honest I actually like the scored ribs better. I think the membrane acts as a barrier for the ribs so it retains more moisture.
What are you feeling for when you caress it after flipping it over?
I am feeling for the rib bones and seeing where they start and stop.
"when you caress it" 😂
I just had 1 of each, didn't know the rib tips were the difference, they were only 30 cents a pound difference, why not just by the st Louis that's already trimmed? Would save money, no?
I have found you get a lot more meat for the price. I will normally now just cook up the full spare ribs instead of doing the St. Louis Style cut on them.
What do you do with the trimmings?
Hey, thanks for stopping by! If they are big in size I'll throw them in the BBQ with the ribs but most of the time I end up just putting them in the garbage. Sad day. I hope this helps! Please let me know if you have any more questions. Cheers!
@@SmokedReb thanks for replying!
Any ideas, what to do with the trimmings? Soup, etc.
+flyfinewbee Most of the time I'll throw them on the BBQ and enjoy them during the cook. But you can certainly make a soup with them or even add them into beans. Thanks for stopping by.
Smoked Reb BBQ ha. I'm glad I'm not the only one that does that. I always smoke my trimmings off to the side and eat as the main smokes.
Gosh do I wish I watched this video BEFORE preparing the spare ribs I got 🤦 I had no clue what I was doing and the ones I got had way more pieces of extra meat that had no bone in it then yours. No meat was wasted of course, but definitely wasn't done correctly I'm sure lol
Oh no! I'm sorry to hear about your experience with the pork ribs. I'm sure they tasted great either way. Good luck on your next cook!
hi can you tell me the thinkness of your ribs please...thanks you until trim
I am sorry I do not think I understand your question. The ribs are about a half of an inch thick.
yes that is my question because yearsteday i buy some ribs, and we see bone on each side no meat :-( next time i will ask to have minimum 1-1/2 inchs (4 cm) of thickness or i dont buy it
That is a bummer, I see that happen a lot of the time with beef ribs.
Ok, so the St. Louis style is just trimmed spare ribs? Good to know!
Yep, at this point I'd brather have spare ribs than the smaller St. Louis cut. Cheers!!
Do you think they put too much thought into anything in St. Louis? They throw sliced cheese and ketchup on a cracker and call it pizza.
why put all that good meat aside?...St Louis style is just a way to sell 2 items: rib tips. Give me the full rack every time. nice video...
Thanks for stopping by. I will either BBQ the rib tips at the same time or use them from some other recipe or cook. Now a days, if I am doing ribs, I'll just do the full spare and leave the St. Louis Style for the competitions.
Use two damp paper towels
Yep and one folded works well too. Cheers!
@@SmokedReb was just saying two, one on the left and one on the right keeps it more stable for me than one in the middle. Just my experience. And yes, folded.
@@smdftb8495 Makes sense, thanks for sharing!
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America!
Ribs don't seem to be as thick anymore
I know what you mean. They don't make'em like they used to.
@@SmokedReb cutting the bellies thicker
I prefer leaving the membrane on. It helps keep the ribs moist while smoking, it adds flavor, and when done right, it gets a nice little crunch to it, much like a sausage casing. Of course everyone's tastes are different, but some time consider giving it a try with the membrane left in tact. You can always peel it off after cooking of you don't like it, and at that point it's much easier to remove anyway, as it's connective tissue breaks down a bit, yet it still had the opportunity to lend its flavor to the ribs while cooking.
I completely agree with you. this is a fairly old video and a couple years ago I started leaving the membrane on and haven't gone back since.
@@SmokedReb Great video though. Nice little tutorial on trimming spare ribs.
@@pumpkinheadghoul Thanks! I just put out another video where I leave the membrane on. Cheers!
I disagree...The membrane has no flavor to lend and it doesn't allow the flavor of your rib to penetrate the meat. Also the ribs get moist and tender without it if cooked right.
You lost me with securing cutting board.
Whatca mean?
Minute 55 a big mistake only butchers know
Please share for the uninformed.