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Roxy's St Louis cut Rib Pictorial
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roxy
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PostPosted: Fri Feb 20 09 3:39 am    Post subject: Roxy's St Louis cut Rib Pictorial Reply with quote

I have read a couple post of late asking what is a St Louis rack of ribs or how do you cut spares into St Louis..

This is how I do it and as I have another day off after working 7 straight. I got beer, ribs and no one how to bother me so I decided to post a pictorial of how I prepare them.

I got a bunch of spares a while back on sale so I stocked up. They were a pretty good quality rib. I have found IBP to be of decent quality. Trust me on this one, you will need a good sharp knife as this makes the process a lot easier.



The first thing I do is count over 9 or 10 bones, depending on the rack and the size of the bones out towards the end where they start to get small. I cut the end flap off as straight as I can so I have a squared end.



You now want to remove the skirt from the back side of the rack of ribs. You dont have to but personally I don't care to eat this portion of meat. To each their own and since this is my pictorial.. its coming off.



The next thing in preparing your rack of ribs is to look for the longest rib bone and use that as a guide to cutting off the breast portion of the rack. I like to give a little less than half an inch of the cartilage.



I will cut in a nice even line that runs parallel to the cut ends of the ribs so the rack ends up being squared off.





Here's a couple shots of the finished St Louis cut ribs with the trim.





My 2 St Louis style ribs all seasoned and ready to go on the smoker. I have also seasoned the trim which I will be using in a pot of black eyed peas.



I hope this pictorial helps ya out some and you enjoy it as half as much as I did making it...
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Last edited by roxy on Fri Feb 20 09 3:55 am; edited 1 time in total
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Sirsmokealot
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PostPosted: Fri Feb 20 09 3:50 am    Post subject: Reply with quote

Nice pictorial roxy, that's good info for alot of people on this board. Can't wait to see the finished pics. Wink
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roxy
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PostPosted: Fri Feb 20 09 3:57 am    Post subject: Reply with quote

Sirsmokealot wrote:
Nice pictorial roxy, that's good info for alot of people on this board. Can't wait to see the finished pics. Wink


Funny thing is its snowing beer up here again.. Wink I will have to go out and clean off a path so I can collect them all up. Laughing
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T00lman
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PostPosted: Fri Feb 20 09 4:01 am    Post subject: Reply with quote

great pics

gotta luv those beer storms Laughing
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Canadian Bacon
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PostPosted: Fri Feb 20 09 4:10 am    Post subject: Reply with quote

Nice pictorial Roxy,they look like 2 nice racks.I got 2 racks of St Louis cut in the wsm as I type. Very Happy
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Oregon smoker
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PostPosted: Fri Feb 20 09 4:36 am    Post subject: Reply with quote

nice pictorial! about the same way i do em. maybe you can send that beer storm my way Laughing
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Markbb
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PostPosted: Fri Feb 20 09 4:43 am    Post subject: Reply with quote

Nice job on the ribs, but I'll trim the ribs after they're cooked, seems to cut alot easier..
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roxy
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PostPosted: Fri Feb 20 09 5:35 am    Post subject: Reply with quote

Markbb wrote:
Nice job on the ribs, but I'll trim the ribs after they're cooked, seems to cut alot easier..


I have no trouble cutting the rack, one smooth cut is all it takes. A lot easier a cut then removing the back bone from a chicken.

To each their own.
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roxy
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PostPosted: Fri Feb 20 09 5:36 am    Post subject: Reply with quote

Canadian Bacon wrote:
Nice pictorial Roxy,they look like 2 nice racks.I got 2 racks of St Louis cut in the wsm as I type. Very Happy


I guess great minds think alike.. Cool
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98 Red Kettle
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PostPosted: Fri Feb 20 09 6:25 am    Post subject: Reply with quote

Thanks for posting this.
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roxy
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PostPosted: Fri Feb 20 09 6:33 am    Post subject: Reply with quote

98 Red Kettle wrote:
Thanks for posting this.


Hey Red.. your welcome my friend.
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PostPosted: Fri Feb 20 09 6:54 am    Post subject: Reply with quote

Roxy,

What should I be looking for when buying ribs especially if they are wrapped in plastic like the one you purchased??
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roxy
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PostPosted: Fri Feb 20 09 7:21 am    Post subject: Reply with quote

BBQ Padawan wrote:
Roxy,

What should I be looking for when buying ribs especially if they are wrapped in plastic like the one you purchased??


Thats a good question indeed.. I like to see some consistance in the fat/meat ration on the top of the rack.. I stay away from those that are too fatty. next I like to feel the thickness of the rack to make sure there will be some meat with the bones. What I look at when there is a bin of ribs is weight first.. then appearance and the ones that make it into my cart are the ones that have some meat on em..

Hope that helps.. You should see the looks I get at the grocery when I am sorting ribs.. Laughing Laughing
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Big Bears BBQ
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PostPosted: Fri Feb 20 09 10:17 am    Post subject: Reply with quote

Nice work they look good...............
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Doc1680
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PostPosted: Fri Feb 20 09 10:40 am    Post subject: Reply with quote

Excellent job roxy. There hasn't been a st. louis pictoral posted in a while.

roxy wrote:
BBQ Padawan wrote:
Roxy,

What should I be looking for when buying ribs especially if they are wrapped in plastic like the one you purchased??


Thats a good question indeed.. I like to see some consistance in the fat/meat ration on the top of the rack.. I stay away from those that are too fatty. next I like to feel the thickness of the rack to make sure there will be some meat with the bones. What I look at when there is a bin of ribs is weight first.. then appearance and the ones that make it into my cart are the ones that have some meat on em..


I agree. I make sure to stay away from the slabs that have bone showing through on top.
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PostPosted: Fri Feb 20 09 10:53 am    Post subject: Reply with quote

Great tutorial roxy, I cut mine the same way, though different landmarks. Heavy meat laiden ribs withthe right ammount of fat on them always make for a good cook, as long as we don't take too much of that beer snow before their done and perhaps need a nap...lol

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PostPosted: Fri Feb 20 09 11:05 am    Post subject: Reply with quote

Roxy, just curious how that IBP meat is in Canada. Iowa Beef Processors is basically the main supplier here in Nebraksa. I know Tyson purchased IBP, and I believe another company American?, just took over. Who is your distributor for IBP in Canada?
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PostPosted: Fri Feb 20 09 12:04 pm    Post subject: Reply with quote

I am way to cheap to buy anything but spares and never really considered cutting part of them off to make them purty. But now that you have shown us where and how to cut them, I think Ill try it. The ol hagg has been hankerin for some ribs so maybe this weekend Ill do it.

Thanks Roxy
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PostPosted: Fri Feb 20 09 2:07 pm    Post subject: Reply with quote

Thanks for the tutorial on that. It'll come in handy for me. I'm always doing St.Louis cuts from now on.
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roxy
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PostPosted: Fri Feb 20 09 8:22 pm    Post subject: Reply with quote

American West wrote:
I am way to cheap to buy anything but spares and never really considered cutting part of them off to make them purty. But now that you have shown us where and how to cut them, I think Ill try it. The ol hagg has been hankerin for some ribs so maybe this weekend Ill do it.

Thanks Roxy


I learned how to trim them up a couple years ago when I worked at a BBQ pit here in town. The trim can be used for a lot of things and I dont let it go to waist. Today, I will be making up a big ole pot of black eyed peas with the trim.. Oh man, some good eating in my house this week. Very Happy
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