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).
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).
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