Rib Question

[CDN Smoker]

Good Day All,

I want to make the move away from BB Ribs to St Louis. I went on a search to two local butcher shops and could not find any. I do realize that St Louis is a type of cut.
Here is a pic of what they did have. Which one should I be using or do I need to discuss further with my butcher.



Thanks for the help,
CDN Smoker

[Pappymn]

My opinion would be the top one. Name on the bottom one is confusing. Hope the butcher chimes in.

[TwoPockets]

Does your butcher have the full slabs of Spare Ribs? If so you can trim them down to St Louis style and smoke the meat you trim off to use in Brunswick Stew or something else.

[mikecorn.1]

To me, the top ones would appear to be BB and the bottom are spares cut to St. L style cut.  Just my two cents. Im sure I will stand corrected.

Edit: I think I just verified my own answer, unless its too early and Im still not fully awake. 
http://en.wikipedia.org/wiki/Pork_ribs

Look at the link and read the names for BB and Spares

[Keymaster]

The Brand of St. Louis I used last night was Hormel. They were not cut rectangular but looked more like the top package. Had a heck of a time pulling the membrane but finally got it after some convincing choice words

[mikecorn.1]

The Brand of St. Louis I used last night was Hormel. They were not cut rectangular but looked more like the top package. Had a heck of a time pulling the membrane but finally got it after some convincing choice words

I bet you told that rack a thing or two . I find the easiest way for ME,  is to get it started at one end and pull the membrane using a paper towel.


Sent from my iPhone 5 using Tapatalk

[Keymaster]

The Brand of St. Louis I used last night was Hormel. They were not cut rectangular but looked more like the top package. Had a heck of a time pulling the membrane but finally got it after some convincing choice words

I bet you told that rack a thing or two . I find the easiest way for ME,  is to get it started at one end and pull the membrane using a paper towel.


Sent from my iPhone 5 using Tapatalk

I just had a hard time getting it started but it seems like the butchers score them all up sometimes just to be funny so they come off in several pieces instead of just one.

[CDN Smoker]

Here they are laid out, the side ribs are on top.



I am also trying out the disposable cutting board for the first time

[mikecorn.1]

The Brand of St. Louis I used last night was Hormel. They were not cut rectangular but looked more like the top package. Had a heck of a time pulling the membrane but finally got it after some convincing choice words

I bet you told that rack a thing or two . I find the easiest way for ME,  is to get it started at one end and pull the membrane using a paper towel.


Sent from my iPhone 5 using Tapatalk

I just had a hard time getting it started but it seems like the butchers score them all up sometimes just to be funny so they come off in several pieces instead of just one.

Yup, I have gotten them also. The always PITA score marks that make it a PITA to take off the membrane in one piece.


Sent from my iPhone 5 using Tapatalk

[mikecorn.1]

Here they are laid out, the side ribs are on top.



I am also trying out the disposable cutting board for the first time

They all look like spares. The top looks like its been already been trimmed up to a St. L. The second from top looks like the piece that would have come off when a spare was trimmed 
I'm looking at this on my phone.


Sent from my iPhone 5 using Tapatalk

[Rummm]

To me, the top ones would appear to be BB and the bottom are spares cut to St. L style cut.  Just my two cents. Im sure I will stand corrected.

Looks about right to me

[LostArrow]

To me, the top ones would appear to be BB and the bottom are spares cut to St. L style cut.  Just my two cents. Im sure I will stand corrected.

Looks about right to me

The Expert has spoken!

[sliding_billy]

Agree with the above.  The word back in the one implies BB, and the others are obviously cut from a larger spare, so thus STL.