Spare ribs, trimmed St. Louis style, leave'm whole, something else?

AClarke44 · May 21, 2015

I'm trying to decide how I wanna cook my 3 racks of spares this weekend. I've left them whole before and they seemed more juicy. But trimming them St. Louis style seems to be the more "accepted" way. I've read because they cook more evenly that way. This is the way I've done it most.

So, what do you do? Whole, or St Louis? Or do you do something else? Let's hear it!

Ron_L · May 21, 2015

I do St. Louis since 90%of the time I am cooking for competitions and St. Louis looks better in the box. Plus, the rib tip can be used for beans or as chef's snacks :thumb:

AClarke44 · May 21, 2015

Wow you were fast Ron! I added a poll. It's my first so go easy on me....lol.

LarryO1947 · May 21, 2015

If I'm having them for myself,I do whole. If the family or friends come over,I do St Louis....mainly for the presentation. Besides that....I can get whole ribs for anywhere from $1 to $2 dollars less a lb.

AClarke44 · May 21, 2015

LarryO1947 said:
If I'm having them for myself,I do whole. If the family or friends come over,I do St Louis....mainly for the presentation. Besides that....I can get whole ribs for anywhere from $1 to $2 dollars less a lb.

Do you notice any difference in the way they cook. Do the untrimmed spares cool pretty evenly?
I've only cooked untrimmed spares once and didn't notice anything weird. But I trimmed them into st Louis style afterwards. I remember they seemed more juicy.
I was thinking about doing that again this weekend but I didn't wanna run into issues with uneven cooking. This will be the first time I've cooked more than one rack at a time.

Big George's BBQ · May 21, 2015

My family prefers baby backs so that is what I do

dadsr4 · May 21, 2015

For me, trimmed lack flavor.

Tom Sellecks Mustache · May 21, 2015

I like to cut them down St Louis style and toss the extras on to eat as a snack while I'm waiting for the ribs to finish up.

LarryO1947 · May 21, 2015

AClarke44 said:
Do you notice any difference in the way they cook. Do the untrimmed spares cool pretty evenly?
I've only cooked untrimmed spares once and didn't notice anything weird. But I trimmed them into st Louis style afterwards. I remember they seemed more juicy.
I was thinking about doing that again this weekend but I didn't wanna run into issues with uneven cooking. This will be the first time I've cooked more than one rack at a time.

I really don't see much difference. But I would say if your more used to St Louis style,that's the way to go. Experiment some other time.

LarryO1947 · May 21, 2015

dadsr4 said:
For me, trimmed lack flavor.

I agree

AClarke44 · May 21, 2015

LarryO1947 said:
I really don't see much difference. But I would say if your more used to St Louis style,that's the way to go. Experiment some other time.

You are probably right. But I've only cooked one rack in the PBC. It's a new cooker for me.

What you guys are saying about the trimmed I can relate to. The full spares did seem more flavorful. ..

smoke ninja · May 21, 2015

Ever try Kansas city cut? Basically just square up the rack. Its a compromise between untrimmed and St Louis cut.

I usually do St Louis myself. Leaves more for me as the commoners are afraid of the tips around here

AClarke44 · May 21, 2015

smoke ninja said:
Ever try Kansas city cut? Basically just square up the rack. Its a compromise between untrimmed and St Louis cut.

I usually do St Louis myself. Leaves more for me as the commoners are afraid of the tips around here

No I haven't! Thanks for the idea though. I was planning to trim off the tips anyway because I thought they may be too long to hang in the PBC. I'll check into the KC cut. :thumb:

Stingerhook · May 21, 2015

I just bought two racks and no trim. Normally I trim to St. Louis. Experiment time.

Quint · May 21, 2015

I buy the spares make them St. Louis and smoke it all, like someone mentioned snacks for the chef

SGH · May 21, 2015

When cooking them for myself to eat at home, I don't trim a thing. Cut them out of the pack, pull the membrane, season and throw them on. I'm sure it's all in my head but I swear they taste better to me untrimmed. I love the flap the most. When cooking events or doing demonstration events, yes I trim them for presentation purposes and to illustrate how to trim them.

AClarke44 · May 21, 2015

SGH said:
When cooking them for myself to eat at home, I don't trim a thing. Cut them out of the pack, pull the membrane, season and throw them on. I'm sure it's all in my head but I swear they taste better to me untrimmed. I love the flap the most. When cooking events or doing demonstration events, yes I trim them for presentation purposes and to illustrate how to trim them.

Thank you! I agree with you about flavor. I've only done it once but the one time I didn't trim I could swear they tasted better. I did cut off the flap though. How did you remove the membrane and not the flap?
I also can't remember, do you experience and uneven cooking when you don't trim?

SGH · May 21, 2015

AClarke44 said:
How did you remove the membrane and not the flap?
I also can't remember, do you experience and uneven cooking when you don't trim?

I use a 4" fillet knife and a pair of catfish skinners.
No sir, they have always cooked just fine when left untrimmed.

1buckie · May 21, 2015

smoke ninja said:
Ever try Kansas city cut? Basically just square up the rack. Its a compromise between untrimmed and St Louis cut.

I usually do St Louis myself. Leaves more for me as the commoners are afraid of the tips around here

Yeah, like so....

didn't know they had a name until Bludawg told me they did.....just makes sense to knock off the head bone & the little frilly stuff that dries out too easy.....
I tend to try keeping the thickest area toward the fire & they come out pretty even.....

AClarke44 · May 21, 2015

1buckie said:
Yeah, like so....

didn't know they had a name until Bludawg told me they did.....just makes sense to knock off the head bone & the little frilly stuff that dries out too easy.....
I tend to try keeping the thickest area toward the fire & they come out pretty even.....

Can always count on some great looking pron from you Buckie! That's basically what I was thinking in my head I would do. Seeing it done, I think I my just give it a try!

Thanks! :thumb:

Spare ribs, trimmed St. Louis style, leave'm whole, something else?

How do you prepare your spares

Trim to St. Louis style

Cook untrimmed

Something else

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