Spare ribs vs. St. Louis Cut

[highergr0und]

Man, I just trimmed up a rack today. To me it's worth it since the tips turned out great. I did everything at once as it was a practice rack in the PBC. I Hung the tip cut just like a rack on the hook. I'd imagine I ended up about 3.5lb on the St. Louis cut and the rest in tips and trimming fat.

 

[revkab]

I prefer full spares, cook them whole, cut off the breast bone (my favorite part of the ribs, actually), then cut the ribs, keeping the riblet section part of the "bone." I really like the extra section of meat, ans I also think it keeps the whole thing more moist.

But the bottom line is, what do YOU like best? Do it that way. I don't cook to compete, I cook to eat.

 

[cameraman]

I go back and forth. I like a full rib and the variety of meat it holds. But sometimes the neatness of a trimmed rib is good too. When I trim I freeze the trimmings and when I've got a couple of bags I thaw them out, cut the meat off and grind it for some mighty fine sausage.

 

[DanB]

Yair . . . I can't get my head around the concept that anyone would throw trimmings away . . . food in the US is obviously too cheap.

We waste or trim nothing except maybe a bit of fat . . . if it looks at all meaty it gets hung in the drum. How it comes out may vary but it is all a lot more edible than the way it went in, we can't afford to be fussy.

DanB just posted while I was typing. Why would you do that, what is the reason you trim to "St Louis" what difference does it make?


Cheers.

Noithing goes to waste. Timmings/Tips are cooked then either eaten as snacks or use for baked beans.
DanB

 

[toys4dlr]

In the restaurant we use already trimmed St. Louis ribs, A lot of people do not like all the cartilage that is found in the tip and it actually saves me money buying them pre trimmed. Plus it looks better on a plate.

 

[G$]

I know the difference between spares and

Would you pay the extra $0.70 per pound to get them pre-cut?

This is a No Brainer. Every day I would, and twice on Sunday.

 

[hubmacfan]

Thanks for all the advice, but my wife reminded me of the last time I fixed spare ribs (about five years ago). They had good flavor and were nice and tender, but we found them too fatty. She has urged me to buy baby backs, and as you know, happy wife—happy life.

 

[THoey1963]

I understand that completely. But if you buy spares and trim them, she'll be happy and you'll have snacks in the freezer. Or... Never mind... :mrgreen:

 

[El Ropo]

If your spares are too fatty, you aren't cooking them enough to render out the fat properly.

 

[dadsr4]

Thanks for all the advice, but my wife reminded me of the last time I fixed spare ribs (about five years ago). They had good flavor and were nice and tender, but we found them too fatty. She has urged me to buy baby backs, and as you know, happy wife—happy life.

Someone here cuts them like this.

You might try this to render more of the fat.

 

[Highcal]

I have so much to learn, glad I can come here to learn. I am trying ribs for the second time tomorrow, but when I go buy them I never see spare ribs or St. Louis, baby back etc what I found at Costco /Clubprice was pork back ribs and side ribs I think they were called.


I do not know one from the other but the butcher recommended the pork back ribs for smoking so thats what I got. Are these what you guys call baby back ??

Cost me $25 for 2.5kg/5.5lbs. Is that a good price ??

 

[THoey1963]

Maybe this will help.

Spares:

St. Louis Style:

Baby Backs (I think these are sometimes called loin ribs, but could be wrong)

 

[Highcal]

This is what i have in the fridge right now, what the butcher called pork back ribs.

 

[BobM]

This is really the key. If you're going to eat the rib tips, buy cheaper meat. If you're going to throw them away, buy St Louis cut.

This ^

 

[El Ropo]

Highcal, those are what we call loin backs down here. People call them Baby back's too, but from what I understand, baby backs are loin back ribs that are 1.75 lb total weight or smaller. In other words, they came from small pigs.

I think if you ask for side ribs, they should be able to hook you up with spare ribs.

 

[dadsr4]

Side ribs = spare ribs.

 

[Highcal]

Great info guys, thanks !

 

[JazzyBadger]

I buy whole spares, cook them, and eat them as whole ribs.
I loooove whole spares.

 

[BBQhound]

If I'm planning a big bbq party I go with spare ribs and cook them as they are after removing the membrane and seasoning. Then I cut the tips off and save them to add to a big pot of bbq beans!!

 

[birgey]

I've recently started buying Spares. I trim BEFORE cooking them. I then take the trimmings and cut off as much fat as I can, and then run them through my KitchenAid grinder along with a pound of ground burger. Pat it out into burger patties, and that's lunch while my ribs are slowly cooking for supper =).
And the burgers taste like ribs. Good stuff.