To cut spare ribs, you'll generally be trimming them to create a St. Louis-style rack. Here’s how it’s typically done:
Trimming Spare Ribs for St. Louis Style
The primary method for cutting spare ribs involves trimming them to achieve the St. Louis style. This process mainly focuses on removing specific parts of the rib rack to achieve a more uniform shape for even cooking.
Steps for Trimming:
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Remove the Skirt:
- The skirt is a flap of meat on the bone side of the rib rack.
- Use a sharp knife to cut it away. This piece may be trimmed and saved for other uses, such as ground meat or added to stocks.
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Cut Off the Rib Tips:
- These are the cartilage-heavy pieces at the edge of the rib rack.
- Make a straight cut to remove them, resulting in a more rectangular-shaped rack.
- These rib tips can be cooked separately; they are often called riblets when cooked.
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Trim Excess Fat:
- Remove any large pockets or overly thick layers of fat from the surface of the rack.
- This helps the ribs cook more evenly.
Practical Tips:
- Sharp Knife: Always use a sharp knife to make clean cuts and prevent tearing the meat.
- Clean Workspace: Keep your workspace clean to avoid cross-contamination.
- Don't Throw Away the Trimmings: As shown in the reference video, "I'm just going to trim this too on the other. Side.", the trimmings can be used in other dishes or saved for later cooking.
Why Trim?
Trimming spare ribs into the St. Louis style makes them:
- More uniform in shape, allowing for even cooking.
- Easier to handle, especially on a grill or smoker.
- Visually more appealing on a plate.
By following these steps, you will be able to cut your spare ribs for even cooking and presentation.
