St. Louis cut ribs?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

TheCook

Senior Cook
Joined
Apr 30, 2006
Messages
452
Location
Longview, TX
Other than the pretty symmetry, is there any purpose of cutting the ribs like this? Seems like there's a little wasted meat there.
 
Love2<º((((>< said:
Other than the pretty symmetry, is there any purpose of cutting the ribs like this? Seems like there's a little wasted meat there.

Is there really a reason other than making them pretty? Not really

Nothing is really wasted.........Most people will cut up the trimmings and cook them along with the ribs for snacks during the cook. Or some people will use the trimmings for beans etc.
 
I prefer to trim my owns ribs for sure. THey also look so nice when the meat pulls back.

I made a good casserole last night of rib trimmings, corn peas and hashbrowns with some cajun seasoning and butter.
 
If you ever get into comp cooking you will find you nearly got to St. Louisize em so they will fit in the turn in tray. Big rack o spares with the knuckle on dont fit too well. If you cant shut the lid its considered a marked tray and will wind up getting disqualified.

bigwheel
 
Back
Top Bottom