Cut Up Ribs

Dr. Mac, good evening. Hope you are warm.

You will soon get a lot of opinions on your question about half a slab.

Let me quickly ask, just to be sure, which way was the slab halved? Do you have half as many ribs, or do you have a St. Louis cut, where they have whacked the rack the long way?

The difference between spare ribs (1 or more entire rib) and St. Louis cuts is probably quickness to completion. The big old spares are irregular, and can give you fits. But, they're fun anyhow..The little St.Louis cuts, with the brisket bone sawed off, are tidy! Neat! Uniform! And also good.

But, that's about all I know about it.

Check out this link to the Virtual Weber site...it has the info on trimming the spares and might address your question. Also there is plenty of talk here on St Louis cut and the like if you do a search...

Virtual Weber Rib Page

Stay tuned here...there will be some answers or at least responses shortly

Preston D

I'll try to do a little better on my description. The ribs appear to have been cut St. Louis Style & then the rack split into two equal lengths slabs. They have not been split lengthwise.

You might not know what you have until you open the store package.

Around here the meat departments have a bad habit of putting that nicely trimmed half on the top and the less desirable on the bottom.