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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