Let's Talk BBQ
Tips, Tricks & Just Good Advice! => Good to Know! - A collection of How-To's & Sage Advice => Welcome to Outdoor Cooking! => Topic started by: TentHunteR on May 01, 2014, 06:25:10 PM
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With all the talk about ribs lately, and with summer heading our way, I thought this might be some good info to share.
Trimming spare ribs to a St. Louis cut might seem difficult, but it's really simple if you keep it that way. No special skills or bone cutting equipment are required!
What you need: A good sharp Chef or Boning knife, some paper towels & a clean cutting surface.
(https://lh6.googleusercontent.com/-6o79SuJKlIw/TiiLR8J227I/AAAAAAAABTM/3Qzt-eypebk/RIBTRIM1.JPG)
Here's a typical whole rack of spareribs.
(https://lh4.googleusercontent.com/-njzpJpvVMrM/TiiL4qaNMsI/AAAAAAAABRU/ItFsh2ekNps/RIBTRIM2.JPG)
Start by trimming off the Skirt Flap. Don't throw it away; trim off the silver skin & use it for stir fry or put in on with the ribs as a snack.
(https://lh6.googleusercontent.com/-JjR0YTjBN6U/TiiJ6NSh-mI/AAAAAAAABQs/F8moPY5eWQk/s640/RIBTRIM3.JPG)
Trim along the black or red lines, whichever you prefer. The black line follows the bone tips and will make it look more like a rack of Baby Back Ribs.
(https://lh3.googleusercontent.com/-BwomC5lia2E/TiiJ6L6m__I/AAAAAAAABQ0/4wdVVuQ_TRA/RIBTRIM4.JPG)
The bone here is cartilage-like and not hard to cut through. Don't worry about cutting through in one pass.
(https://lh5.googleusercontent.com/-ILvMNgPhNb0/TiiJ6ekHIoI/AAAAAAAABRA/ZAJDPZkV7F8/s640/RIBTRIM5.JPG)
You can separate the breast bone from the rib tips, if you like, and cook them up as well.
(https://lh4.googleusercontent.com/-YVOUcIfI4FY/TiiJ6Zqa4vI/AAAAAAAABRc/wndcphx15XU/RIBTRIM6.JPG)
Trim up the end of the rack or leave it alone whichever you prefer (more stir fry meat).
(https://lh4.googleusercontent.com/-gNtbGdlNOkQ/TiopkeIQu1I/AAAAAAAABS4/ioKnpwwBVg4/RIBTRIM7.JPG)
Removing the dreaded membrane: I like to start up at the corner by the meat because its easier to slip your finger, spoon handle, etc. under it there. Work it loose and use a paper towel to grab it & slowly work & pull it loose. If it tears, no biggie; just start again from where it tore.
(https://lh5.googleusercontent.com/-8wkyEgMCZmE/TiiJ6xz9BlI/AAAAAAAABRE/xEHkGEzfJY8/s640/RIBTRIM8.JPG)
All that's left is to flip the rack over and trim any excess fat as you see fit.
(https://lh6.googleusercontent.com/-BOV-g6XtehY/Tiopkp-1KZI/AAAAAAAABS8/K0EPUt_uykI/RIBTRIM9.JPG)
Hope this helps someone! :)
Cliff
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I do this too and you explained it very well with the pics.. Pam .☆´¯`•.¸¸. ི♥ྀ.
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What's the meat loss when trimming?
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Great illustration with pictures, thanks for sharing. ;)
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Nice walk through.
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Great write up Cliff! I have used this as a guide in the past.
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What's the meat loss when trimming?
As far as I'm concerned there is no meat loss. The trimmings are useful which is why I prefer buying whole racks and trim them myself.
If doing enough racks, I'll save the end pieces for pork cutlets. Otherwise I cut them up, along with the skirt flap, for stir fry. Some people grind them for sausage.
And the rib tips & breast bone I usually cook right along side the ribs. The rib tips are actually very succulent, and always disappear as quick, or quicker than the ribs every time we do a cookout.
Pork Lo Mein made from rib trimmings.
(https://lh6.googleusercontent.com/-NcBHHaT9HmU/TmitPjmfEGI/AAAAAAAABfM/_swo58coXmo/s500/LOMEIN2.JPG)
Rib Tips
(https://lh4.googleusercontent.com/-U_O6rS6grrc/TdMnCQhXXcI/AAAAAAAAA8E/_X1beaxzcrw/s500/RIBTIPS.JPG)
Hope this answers your question.
Either way... that's my story and I'm stickin' to it! ;)
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Very nice! :)
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Excellent tutorial Cliff!
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Good info Cliff
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Thanks Cliff, tiss the season ;D
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Great info Cliff! Thanks for posting. I usually over think the process when cutting a spare so
I will refer to this for now on. Spares down here a definitely cheaper than baby backs or already
cut St Louis ribs. Bookmarked!
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Excellent method & pictorial documentation. I like the idea of using trimmings in stir-fry recipes. I usually throw them on the smoker in a pan with a little extra dry rub & pull/chop in a pan of baked beans.
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Excellent tutorial Cliff!
Well said,I was wondering what Ya'll were talking about SL ribs,now I know.And the idea of trimming my own meats is something I just cant get enough of.
THANK YOU!
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Excellent tutorial Cliff!
Well said,I was wondering what Ya'll were talking about SL ribs,now I know.And the idea of trimming my own meats is something I just cant get enough of.
THANK YOU!
i agree 100% with what they say .
thanks