I'm wondering about the ribs sold at Sam's. I think they're labeled "brisket removed." I've never bought them but I need some for Thursday. Anyone who has gotten them recently, could you tell me what kind of additional trimming they need to get them down to St Louis cut? Thanks.
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I've always understood pork rib "brisket" to mean the rib tips, meaning they should already be trimmed to St Louis. The only trimming necessary, if this is the case, is removing the skirt (the flap of meat on the bone side) and just trimming loose bits to square it up. And of course that membrane on the bone side too, which makes the finished product nicer. -
At my local Sam's, that just means the sternum (breastbone) has been removed. It's a full set of "spare ribs" that still has the cartilage tips attached. You can either cook them that way (I do) or cut the cartilage tips off & do them separately. Trim & prep as Huskee described & enjoy!Comment
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Thanks guys! I'll check them out on Wednesday. Often those ribs at Sam's are way too big so I'm hoping that I can find some reasonable ones. I'm just getting kind of tired of doing BBRs all the time. Still like spare ribs the best.Comment
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I always get a full rack of spare ribs & trim them down myself to St. Louis. There is to much other good "stuff" that is there & it is normally cheaper.Comment
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That's what I do too. Out of curiosity, what do you do with the tips and stuff you cut off? I haven't cone up with a use yet....Originally posted by FireMan View PostComment
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Or just cook them as a full rack of spare ribs! It's all good! That's what you'll get if you wait in line for them at Aaron Franklin's. Great flavor for a little extra work gnawing around the cartilage pieces... Unless of course, you eat ribs with a knife & fork.
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