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Meat-Up in Memphis 2021

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St Louis' trimmings...

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  • neilduncan
    Club Member
    • May 2016
    • 5

    St Louis' trimmings...

    Hiya folks...

    I usually use cook babybacks when it comes to ribs but I've bought a couple of kg of these pork breast ribs - hopefully the link is showing below, sorry first post.

    Am I right in thinking that this cut would alsobe known as spare ribs?

    There's a fair amount of meat on the 'flap' that I guess would be trimmed off to square them for a St Louis cut. I'm not decided if I want to square them off or not.

    If I did go ahead with the square, any suggestions as to what to do with the trimmings? Or just rub 'em down and stick 'em on with the ribs? If there's no bone in that part of the meat then am I right in thinking they'll cook faster?

    (I'm planning 225 for 4-5 hours on a KJ classic btw - does that sound about right?)

    Grateful for any advice!

    Order Rare breed Pork Breast Ribs online at Turner and George. The best online butcher for Pork Breast Ribs Delivered.
  • boftx
    Founding Member
    • Jul 2014
    • 911
    • Las Vegas, NV
    • CharGriller Pro COS
      Oklahoma Joe COS
      Maverick 732 thermometer
      Red Thermapen
      Favorite beer: Scotch

      I know I make damn good BBQ cause my 3 dogs have NEVER said no to it. (OTOH, my 13yr old says no to just about everything, except my ribs.)

    You are correct in that what you have are spare ribs. Squared off, as you put it, they become a St. Louis cut. The ends are what are known are rib tips. Those flaps of meat are trimmed off and make for excellent tidbits during the cook to tide you over.

    I just obtained two full slabs of spare ribs last weekend, trimmed to St. Louis cuts, and used the rip tips in jambalaya last night after trimming the meat from the bones. The meat also is excellent in chili or stew.

    Your dogs will love the bones.


    • Thunder77
      Thunder77 commented
      Editing a comment
      +1 on what boftx said.
  • LA Pork Butt
    Charter Member
    • Dec 2014
    • 5590
    • Grew up in New Orleans, lived in Texas for 20 years, lived in Mandeville, LA for 22 years. I now liv

    neilduncan Here is the post I did on using what I called riblets. https://pitmaster.amazingribs.com/fo...113980-riblets
    Last edited by LA Pork Butt; May 12, 2016, 04:47 AM.


    • aarontbell
      Charter Member
      • Feb 2015
      • 68
      • Akron Ohio
      • Weber genesis
        Napoleon Apollo 20''
        Maverick ET-732
        BBQ GURU digi q
        Thermopen mk4
        Thirsty Dog beer

      I smoke them plain and use like in beans


      • CeramicChef
        Former Member
        • Jul 2014
        • 1184
        • OKC, OK

        neilduncan - you are absolutely correct you can use those sure rib trimmings! I call them "The Chef's Prerogative." I coat them with oil, dust them with my rub, and cook them up at the same time I'm doing the St Louis cut ribs. They are done in about half the time. I eat them or share them with my guest who arrive early to help with party set up. IT's my prerogative who gets 'em and they are a tease as to what's to come.


        • boftx
          boftx commented
          Editing a comment
          The flaps/skirts are mine, I tell you, mine! As for the rest, sometimes it's fun to throw them in the air and see who gets to them first, my wife's cousin or the dogs.

        • fuzzydaddy
          fuzzydaddy commented
          Editing a comment
          I love a cook when I've got something to eat while I hand around the Egg or Weber! I don't always share these goodies either.
      • MattTheGR8
        Charter Member
        • Dec 2014
        • 189
        • Backwoods Party
          22" WSM
          Napoleon Apollo
          Weber Performer
          Weber Kettle
          Weber Go-Anywhere Charcoal grill (the rectangular one)

          Rock's Stoker
          BBQ Guru DigiQ II

          Thermoworks TW8060 plus a variety of probes
          Thermoworks Combo Thermapen

          Weber rotisserie
          Pizza Grill Stone

        Like others, I cook the trimmings and use them in other dishes (primarily my beans). I put rub on them just like with the whole racks, throw them in a foil pan, and cook them in the bottom of the smoker at the same time as the whole racks. The trimmings will have a lot of cartilage in them, so I try to strip that out while the meat is still warm. I'll also remove as much gristle and excess fat as possible, then freeze them until my next batch of beans.


        • Wedunne
          Charter Member
          • May 2015
          • 52
          • Fresno, California

          The last time I did St. Louis ribs, I cooked the tips along with the ribs, and served them with a little extra BBQ sauce. We put the flaps and other trimmings in the freezer. Recently my wife thawed them out and made some awesome chili verde (thanks to Meathead for the suggestion).


          • Dewesq55
            Founding Member
            • Jul 2014
            • 2100
            • The Poconos, NEPA
            • Smoker:
              Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
              Masterbuilt 40.2" 1200W Electric Smoker
              Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

              Gas Grill:
              BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.

              Charcoal Grill:
              Weber Smokey Joe Charcoal Grill 14"

              Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
              Fireboard 1st Generation
              ThermoWorks Mini Instant Read
              Lavaworks Thermowand Instant Read
              2 Maverick 733
              ThermoWorks IR-GUN-S Industrial Infrared Thermometer
              ThermoWorks ThermaPen Mk4 x 2
              Govee Bluetooth Thermometer with 6 probes

              Anova Sous Vide Immersion Circulator - 1st generation
              Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

              Favorite Beer:
              Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

              Favorite Spirit:
              Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

              Favorite Wine:
              Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

              Favorite Meat(s):
              Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
              Chicken - Mainly the dark meat and wings
              Beef Ribeye steak

              Favorite Cuisine to Cook:
              Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

              Favorite Cuisine to Eat:
              Indian, followed closely by BBQ.

              Disqus ID:
              David E. Waterbury

            I'm late to this party, but I buy full spares by the case at Sam's Club. I trim, peal, salt and vac seal them all at once and put them in the deep freeze. The trimmings I vac seal in about 1.5-2 lb packs and freeze them. They are great for stir fry or other similar types of cooking.




            Meat-Up in Memphis 2021

            Sold Out! Secure your spot on the waitlist now. Waitlist members will be moved to reserved seats as we get cancellations first-come, first-served!
            Click here for details. (https://amazingribs.com/memphis)
            See more
            See less
            Meat-Up in Memphis


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