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St Louis cut ribs

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  • SuaveBugger
    Club Member
    • Nov 2015
    • 10

    St Louis cut ribs

    I live in New Zealand and the St Louis cut ribs aren't exactly a normal thing... I have found one butcher who does them, but they were MASSIVE - like 2.4kg per rack. I ended up trimming a lot of fat off, but not sure if I took too much.

    Does anyone have pictures of properly trimmed St Louis cut ribs that I can use for reference - ideally to show the butcher and let them do the hard work?

    Some pics from my last attempt below (I overcooked the ribs, unfortunately - they were still juicy and tasty, but the bones were falling out and they reached about 190f.. whoops).

    Click image for larger version

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  • Dewesq55
    Founding Member
    • Jul 2014
    • 1859
    • The Poconos, NEPA
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    #2
    I don't have a photo of a single rack, but here is a tray with 3 that I trimmed myself.

    Click image for larger version

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    Comment

    • HorseDoctor
      Charter Member
      • Sep 2014
      • 1147
      • Central Iowa

      #3
      Looks like what you are getting is sparerib along with an outside layer of "side pork" still attached. Here, that is usually trimmed off with the pork belly and made into bacon. It has a natural line of separation between muscles that should be easy for either you or your butcher split the two pieces. From your picture, it looks like there is a cleavage plane about 1/2 of the thickness of what you are starting with. Ribs & bacon together... can't go wrong!

      Comment

      • tbob4
        Charter Member
        • Nov 2014
        • 2302
        • Chico, CA
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        #4
        I was going to make the same comment that HorseDoctor did. I actually really liked the look of the before and after photo. If you get him to trim it down keep both sections!

        Comment

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