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4 replies

St Louis Cut Help...

FM Former Member
I had some spares over the weekend and I wanted to trim them into a St Louis cut.

Could not figure where to make the trim exactly. I know its along the sternum and cartilidge section but it was hard to tell on the slab I had.

I looked at the Virtual Weber site on their Pork Rib Selection & Preparation but it still was not clear on this slab I had although the site was very thorough and real clear. Maybe I just had a messed up slab...

Anyone have any suggestions on where to look to start the cut and how to do it? What do you do with all the remaining trimmings, go ahead and smoke that too?

I have always cooked babybacks never did spares until last weekend.

Thanks!

PrestonD
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FM Former Member
No I did not see that site, thanks Tom (and Jim)

The slab that I got had fat streaks running over it so much you could not make out the rib bones hardly so it was impossible to see where to cut. My wife liked the results (and she is not a real strong meatarian....) so the taste was good just could not figure out the maze of bones and cartilidge to wade through to make the cuts.

Both sites help tremendously (also in picking out a slab next time).

Regards,

PrestonD

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