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How to Cut St. Louis Style Spare Ribs

Posted: Sun Jul 05, 2015 2:07 pm
by urbangriller
I thought this blog post might help some people who can't get good ribs:

http://newsouthfoodcompany.com/how-to-c ... pare-ribs/

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Re: How to Cut St. Louis Style Spare Ribs

Posted: Sun Jul 05, 2015 2:16 pm
by Bentley
Cut that flap meat off too, and it make great grind for sausage!

Re: How to Cut St. Louis Style Spare Ribs

Posted: Sat Aug 29, 2015 12:30 am
by pepe
So what are baby back ribs

Re: How to Cut St. Louis Style Spare Ribs

Posted: Sat Aug 29, 2015 1:00 am
by Bentley
BB are from the Loin and often here called loin back.

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Re: How to Cut St. Louis Style Spare Ribs

Posted: Sat Aug 29, 2015 11:09 am
by Sjcampbell
Bentley and Chris,

Excellent work. Clears up ribs for me

Re: How to Cut St. Louis Style Spare Ribs

Posted: Sat Aug 29, 2015 12:46 pm
by Bentley
Ain't the internet a great thing...I could have graduated College with honors if it had been around when I was going! All my work would have been plagrized (see I cant spell), but what the heck!

Re: How to Cut St. Louis Style Spare Ribs

Posted: Sat Aug 29, 2015 4:26 pm
by pepe
Cheers Bently, that picture in conjunction with Chris one clears it up

Re: How to Cut St. Louis Style Spare Ribs

Posted: Sun Aug 30, 2015 8:58 pm
by burb
Bentley wrote:BB are from the Loin and often here called loin back.

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Such a simple yet effective illustration, it's a pity that Aussie butchers can't seem to keep a little of that loin meat on the baby backs that get cut here.

In supermarkets here, not only do you get to pay $19 a kg for meatless ribs, you can sometimes get lucky and pay for chine bone that the butcher was too lazy to cut off!

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Re: How to Cut St. Louis Style Spare Ribs

Posted: Mon Aug 31, 2015 2:25 am
by Bentley
Wow! $9.50/Lb. and I was miffed that I had to pay $3.39/Lb. at Costco this week for the BB's!

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Re: How to Cut St. Louis Style Spare Ribs

Posted: Mon Aug 31, 2015 10:26 am
by burb
Oh man, that's nirvana right there.

Re: How to Cut St. Louis Style Spare Ribs

Posted: Mon Aug 31, 2015 12:30 pm
by Bentley
Yeah, 3 to a pack, usually 12-13 bones, good and meaty...Smithfield Pork is Pretty Sweet stuff here in Virginia!

Re: How to Cut St. Louis Style Spare Ribs

Posted: Sun Jan 03, 2016 11:59 am
by bennos
burb wrote:
Bentley wrote:BB are from the Loin and often here called loin back.

Image
Such a simple yet effective illustration, it's a pity that Aussie butchers can't seem to keep a little of that loin meat on the baby backs that get cut here.

In supermarkets here, not only do you get to pay $19 a kg for meatless ribs, you can sometimes get lucky and pay for chine bone that the butcher was too lazy to cut off!

Image
Excellent chart! Often wondered if it was just luck that I could get ribs that are 'flat' instead of curved.

So is there is steady supply of St Louis ribs in Sydney?

Re: How to Cut St. Louis Style Spare Ribs

Posted: Thu Apr 07, 2016 11:29 am
by CueLuv
I've been buying ribs from Meat Emporium for a couple of years now. I've seen proper St Louis cut cryovac spares there on sold as belly ribs on and off across that time. Alternatively nowadays as per this guide, I buy the full plates and ask for them to be cut down accordingly. Takes a little while to dig through the large selection they have to get ribs that won't cut down too small with ends removed. I've also very recently seen an Asian butcher selling the 'American Spare Ribs' actually done right as St Louis cut. My friend also sent me a pic from the Asian butcher near Crows Nest showing they also get it right. Funny how good old Aussies butchers drive us all nuts trying to explain the simple concept of St Louis cut spare rib, but the Asian guys get it right off the bat!