Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: CDN Smoker on September 06, 2016, 09:58:52 AM
-
Hi All,
Seen these in our local Wallmart.
(http://i1180.photobucket.com/albums/x412/lmh8/image1_zpsnesfozix.jpg) (http://s1180.photobucket.com/user/lmh8/media/image1_zpsnesfozix.jpg.html)
(http://i1180.photobucket.com/albums/x412/lmh8/image2_zpsfth39lj2.jpg) (http://s1180.photobucket.com/user/lmh8/media/image2_zpsfth39lj2.jpg.html)
These are side ribs but I would cut them into normal spare ribs correct?
Thanks,
CDN
-
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
-
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!
-
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