How to trim the Loin from the Ribs

I'm sometimes called a meat butcher,but certainly not a good meatcutter.

Markets will leave a lot of meat on the loinback ribs,since that sells for twice as much as loin.

We prefer ours cut as thin as possible,and hopefully still contains a little fat.

They cook much more evenly that way.

Around 1 3/4 to 2 lbs could be a good size?

I'd try to google some of the pork sites here,and see if they can give an actual measurement.

Goodluck.

Thanks Tom, thats sounds about right. I did up the spares on Sat. afternoon, they were right at 4 lbs. I St. Louis cut them, but didn't trim the top, Huge fat cap and lots of meat. about 4 hrs in I sliced of that big fatty portion and let render out. Sprayed with apple juice 3 times during the cook. Was really good. there was another nice big chunk, I think its what is called the collar, up around the neck, that too came out really nice. good for pulling. Got the whole shoulder in the freezer, gonna do it in a couple of weeks.
Dry Rub:
3 Cups Spanish Paprika (Imported from Spain)
1 1/4 Cup Chile Ancho Powder (New Mexico)(One of the pilots brought 10 lbs back from San Antone)
1 cup of salt
1 cup of Panela (like brown sugar)
galic and onion powder to taste. (Depends on the Brand, not too pleased with the local stuff.)about 1/3 cup each.

That makes enough for a while

Cookin on a Cookshack I think its an 08 and a Smokin Tex don't know the model either, but they are about the same in size and do a great job.

Thanks for your ideas

Keep up the good work,you will probably know more than we plain cooks,from your experimenting.