I'm taking photos and working on an update to Ribs 101 so I have some photos.
NOTE: The MOST important things about doing this; 1) use a sharp knife 2) don't be afraid, just cut away and save yourself the cost of the butcher doing it and 3) use a REALLY sharp knife
Here are three photos
First, This is a view of a full Spare Rack, almost 6lbs and a trimmed rack, about 3.75 lbs
This photo shows where you need to make your cut.
For cutting there are two simple methods.
Method one. Look at the photo and just above the word in the photo, you'll see a white line of fat, running left to right. Cut along this line, but keep in mine you want to finish up with straight cuts. Straight left to right. The goal is to finish with a rack that looks like the top.
This photo shows the 2nd method, the more traditional. The idea hear is to turn it over and make two cuts.
Cut one along the left is to remove the sternum bone.
Cut two is to use your finger and find the top of the longest bone, it's usually about 2 or 3 bones in. Make you cut perpendicular to the longest bone. NOTE: This won't be along the fat line, it's actually just a little below the fat line
That's it. A little practice and you'll get to where you can cut a great looking rectangular slab of St. Louis Spares.
Questions?
1. What to do with the trimmings. You can save them and grind the meat up for sausage, you can smoke them up for cooks treats you can throw them away. If you figure out the price per pd of trimmed ribs from the butcher vs one you do yourself, you can throw away the trimmings and still typically beat the butchers inflated prices.
2. What about the skirt flap on the back. I trim it off. Typically it doesn't cook up the best and I don't like the texture of it. You don't HAVE to trim off.
So, here are some photos, ask away, that way I'll know what else to add to the instructions when I put it in Ribs 101.
