Author Topic: Need Some Technical Pork Assistance  (Read 18837 times)

0 Members and 1 Guest are viewing this topic.

Offline CDN Smoker

  • Hero Member
  • *****
  • Posts: 5297
  • Manitoba, Canada
Need Some Technical Pork Assistance
« Reply #-1 on: September 06, 2016, 09:58:52 AM »
Hi All,

Seen these in our local Wallmart.





These are side ribs but I would cut them into normal spare ribs correct?

Thanks,
CDN
"GO JETS GO"

MAK 2 Star #1351
Traeger Model BBQ 124, # 1106

Nothing has really happened until it has been recorded. – Virginia Woolf (Usually misquoted as “no pictures, didn’t happen”)

Any mistakes in my writing is by Apple and I am tired of fighting with him as to who is correct.

Offline Smokin Don

  • Hero Member
  • *****
  • Posts: 7581
    • Pellet Smoker Cooking
Re: Need Some Technical Pork Assistance
« on: September 06, 2016, 10:07:28 AM »
I think side and spare ribs are the same cut. Those look to me like they are trimmed to St. Louis style already. There might be some you want to trim off. Don
Traeger 07E pellet smoker
Weber E210 gas grill
Weber Jumbo Joe Charcoal
Camp Chef Pro 30 gas burner
Camp Chef Iron Griddle
Lodge CI Hibachi
Instant Pot Pressure Cooker
I am not aging, just marinating
I think I am starting to age!
http://pelletsmokercooking.blogspot.com/

Offline hikerman

  • Hero Member
  • *****
  • Posts: 6662
Re: Need Some Technical Pork Assistance
« Reply #1 on: September 06, 2016, 10:34:23 AM »
I think side and spare ribs are the same cut. Those look to me like they are trimmed to St. Louis style already. There might be some you want to trim off. Don

Agree!

Offline Hub

  • Hero Member
  • *****
  • Posts: 3037
Re: Need Some Technical Pork Assistance
« Reply #2 on: September 06, 2016, 06:26:53 PM »
These are spares but look like a non-standard trim.  To get them St. Louis style, they'll probably need some additional trim.  You usually can't see the "ridge" of cartilage to cut along, but you can find it with your fingers.  What's left from the factory edge (where the bones show) to that ridge is the St. Louis cut.  A lot of the competition racks I get at RD and some other places are full spares and need a lot of trim to go to St. Louis spares.

If the "extra" meat and bone/cartilage isn't too excessive you could go ahead and cook 'em up as is -- "long spares" are often served in restaurants because there's more meat per rib.

Hub
Committed Pellethead & BBQ Writer
KCBS MCBJ & CTC
Ph.B.
Memphis Advantage
NOS American-made Traeger 075
Weber Performer
NG Weber Spirit (warming oven)
PBC
NO SMOKE DETECTOR IN MY OUTDOOR KITCHEN