This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Spare ribs to St. Louis style

  • Filter
  • Time
  • Show
Clear All
new posts

    Spare ribs to St. Louis style

    Need a little help or clarification if you don't mind.

    Have always cooked Baby back cut ribs. While I have cooked whole spare ribs before, my wife doesn't care for all the cartilage (rib tips). After joining here, started reading how folks cut down a whole spare rib into St. Louis style and would cook the tips separate. In my prep:

    1. I removed the flap
    2. Removed the membrane
    3. Found the longest rib bone in the rack and using this point as a reference cut the rack so that I had a nice rectangular slab of ribs.
    4. Cleaned up the ends.

    The cook came out pretty well.....could have probably left the ribs in another 15 minutes as some of the thicker sections did not pull clean from the bone. I prefer the taste of the spares over the baby backs.....the extra fat when rendered is better to me.

    My wife liked these better.....however with the exception of two ribs, each rib bone had an inch or so of cartilage at the end of the bone. Two were perfect, the cut I made severed the cartilage right at the bone. I don't know how I could avoid this prepping the meat the way it was described.

    Is this normal?


    Yeah I get that too, kind of aT shaped piece at the end of some of the main bones. Annoying but I'm not picky enough to trim them better, lol. I think the rack would be quite narrow if trimmed that much, and I'm no spare trimming pro so I eat around it.


    • TheBigLebowski
      TheBigLebowski commented
      Editing a comment
      I'm trying to keep wifey happy. The spares are about $1.50 a pound less and, I like the taste better.

    • Huskee
      Huskee commented
      Editing a comment
      TheBigLebowski yeah baby backs need to be fileted down to uniform thickness (remove the excess loin meat) or they get dry and boring. When thinned they are much closer to spare taste/texture

    Our local store (Smith's) has started to sell St. Louis style ribs in cryovac packaging. All I have to do is pull the membrane, dry brine for about 16 - 24 hrs, then rub and put them in the smoker. They also sell them pre-seasoned, but I haven't bothered to try those yet.

    These turn out pretty good, I much prefer getting them already trimmed to that since I'm a lazy cuss at heart. The extra at the ends winds up being treats for the dogs (along with the bones, and seeing how fast they can devour those almost makes me feel sorry for anyone who tries to break into my home).


      Same here boftx. I noticed my local store has "spare ribs" (so labeled) for $2.49/lb which is a GREAT price (3.49-3.99 is average). They were actually StL trimmed ribs. Just need to trim the flap and pull the membrane. I too have never been willing to try a grocery store's seasoning blend.

      On a similar note, a buddy of mine found a restaurant up north that will take orders for uncooked steaks, the ones they get to prepare for customers, supposedly Prime grade but I'm suspicious. Anyway, ribeyes, any thickness you want for 8.50. They come cryovacced individually ready to freeze. I told him to get me a dozen at 1.5". He said he put the order in for me. "Seasoned" he said. "What's that mean, aged?" I asked. "No", he replied "Montreal steak seasoning already on them, it's awesome."
      "NO!" I said. "I want mine nekkid!" Thankfully it wasn't too late for him to change the request to NO seasoning. I can only imagine someone else's opinion of how my steak should be seasoned....


      • boftx
        boftx commented
        Editing a comment
        Not to be crude, but getting the store seasoning sounds a bit like looking for a wife in a cathouse.


    No announcement yet.
    Rubs Promo


    These are not ads or paid placements. These are some of our favorite tools and toys.

    These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

    Use Our Links To Help Keep Us Alive

    A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

    The Good-One Is A Superb Grill And A Superb Smoker All In One

    The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

    Click here to read ourácomplete review


    Comprehensive Temperature Magnet With 80+ Important Temps

    Amazingribs.com temperature magnet
    Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

    Click here to order.

    The Pit Barrel Cooker May Be Too Easy

    The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

    Click here to read our detailed review and the raves from people who own them

    GrillGrates Take Gas Grills To The InfraredáZone

    GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

    Click here for more about what makes these grates so special

    Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

    Click here to see our list of Gold Medal Gifts

    Groundbreaking Hybrid Thermometer!

    Thermapen One Instant Read Thermometer

    The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

    Click here to read our comprehensive Platinum Medal review

    The Cool Kettle With The Hinged Hood We Always Wanted

    Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

    Click here for more about what makes this grill special