How To Trim St. Louis Style Ribs | Heath Riles BBQ

Learn how to trim St. Louis Style Ribs with pitmaster Heath Riles! Whether you’re new to the game or a seasoned pro, I’m confident you’ll learn something new from my tutorial. This unique yet precise method has helped me win multiple competitions. Grab a seat and sharpen your best knife; it’s time to level up.
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Directions:
1. Trim meat flaps. My St. Louis style ribs had oversized flaps on one side. This is typical of this cut of meat, but it can affect your overall cooking time. I cut those off, saving them for later. After all, the meat is still good. I call these scraps “Chef’s snacks!”
2. Square up the ends. Next, I went right up against the first bone and cleaned up the end of the rib. I also knocked off the single end bone from the other side, giving the meat an even appearance. If you’ve done this step right, you’ll have a slightly uneven rectangular shape. Don’t worry; we’ll make everything appear uniform in the following steps.
3. Even the surface. Once the ends were squared, I placed my knife flat against the meat and carefully scanned across the ribs, making the surface even. You’ll want to watch out for any discoloration or heavy fat areas.
4. Trim the sides. Then, I trimmed the ribs lengthwise so the sides looked even. The easiest way to do this is to place your knife right against the bones. Be sure to save these remnants; here in the South, we call them “rib tips” and use them in stews and sandwiches. Delicious!
5. Touch it up. I used my hands to feel the surface of the ribs, ensuring they were free of any bone fragments and hidden fat pockets. Speaking of fat pockets, an easy way to know your rib fat will render is to poke small holes in it before cooking. This allows the fat to melt on the pit, giving you juicy ribs without excess gristle.
6. Remove the membrane. The only thing left to do was skin the membrane. Usually, you can just slip your thumb under the membrane and pull it off, but St. Louis style ribs keep it interesting! You may need a knife to remove stubborn membrane pieces and a paper towel to steady the ribs.
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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections
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[@doc4555]

Yea buddy!

[@markplacek6657]

I never had st.Louis style ribs .but that's going to change thanks for showing us

[@HeathRilesBBQ]

You bet

[@BBQPITDOG]

Good tips Champ! Learn something new everyday Bud!

[@HeathRilesBBQ]

You bet!

[@heathbooth609]

Thanks for these trimming tips! I need it!

[@HeathRilesBBQ]

You're so welcome!

[@scottsinnett3360]

I would love to see you use that 270 GS !!! They are fun , very versatile cookers !!! 270 💪

[@HeathRilesBBQ]

Noted!

[@doncegas9687]

Thanks for the great tips Heath!

[@HeathRilesBBQ]

You bet!

[@KyleenDrake]

Doing some boneless country style ribs, had to pop in see what's new here.

[@HeathRilesBBQ]

How are you gonna do them?

[@KyleenDrake]

@@HeathRilesBBQ I've been in and out of the hospital with pneumonia so no going outside to grill for me right now. Weather here still cold. I seared them, added enough beef broth to cover them, then boiled on high until tender. Once tender I took them out of the beef broth, added coating of our fave bbq sauce and baked on high just long enough to caramelize the sauce.

[@HeathRilesBBQ]

Sorry to hear that! Hope you're feeling better. I'm sure those ribs were delicious. Hopefully it warms up soon.@@KyleenDrake

[@Cbbq]

Excellent, can we get one of prepping baby backs?

[@HeathRilesBBQ]

Working on it!

[@scottjordon]

@LIKE #170!!! 😊

[@Mrmatt-pt3xm]

That knife must be real sharp,you’re cutting through the cartilage right?

[@HeathRilesBBQ]

Cutting through some of the hard pockets of fat. I'm using a Victorinox.