I think you are a real professional. The coat, the knife and skills, the nearby honing steel, but also the VIDEOGRAPHY ! The sound, visuals, script ... Thank you !
Thank you! I just cut a spare rib, and it was pretty easy (other than getting the membrane off). This is a great skill to have since spare ribs often go on loss leader sales in my area!
Excellent video. One thing I learned was when trimmimg off the tips is line the bones up with the edge of the cutting board so you have a reference point to make a straight cut. At least that's how I do it. I always save rib tips.
Thanx for this video. I mainly cook ribs in the oven. Have no grill or smoke experience whatsoever. But I have always wanted to know how to trim spare ribs into St Louis style ribs. Do you have a video on how to cook rib tips in the oven?
Spanky - The best answer I can give you is "till it's done". I know that's not the best answer in the world but there are so many variables when cooking outdoors (especially when cooking low and slow) like outdoor temperature, wind, etc that can affect cook time. I would suggest cooking them to 190 internal temperature for the most tender meat but you only have to cook them to 145 internal according to the USDA to ensure food safety. I hope this helps! Thanks for watching! - Michael
Excellent video. I had a pair of full ribs and this made it super easy to turn them into ST Louis ribs. The flap meat went into a crockpot for some fine pork sandwiches.
Great video! Can I trim my ribs in advance and put them back in refrigerator until I'm ready to smoke them or should I trim them and then smoke them afterwards?
If smoking ribs using the 3-2-1 method how long would you recommend smoking the extra meaty parts you removed. Using pellet smoker and smoking ribs low heat.
All this time thinking the st.Louis ribs were so different from a spare rib and all we had to do was trim it up and cut all the extra fat off! Spare ribs are usually $2.00 less than Baby backs.
shoot the last butcher i went to should watch this video. I asked him to trim my spare Ribs St Louis style and he said i know what you mean. cam back and it was completely messed up.
I think you are a real professional. The coat, the knife and skills, the nearby honing steel, but also the VIDEOGRAPHY ! The sound, visuals, script ... Thank you !
Thank you! I just cut a spare rib, and it was pretty easy (other than getting the membrane off). This is a great skill to have since spare ribs often go on loss leader sales in my area!
Excellent video. One thing I learned was when trimmimg off the tips is line the bones up with the edge of the cutting board so you have a reference point to make a straight cut. At least that's how I do it. I always save rib tips.
Thanks folks! Glad we were able to dish out a little knowledge!
Very good video. Precise and to the point. No bs filler to make the video longer. Great job and thanks for the help
Thanx for this video. I mainly cook ribs in the oven. Have no grill or smoke experience whatsoever. But I have always wanted to know how to trim spare ribs into St Louis style ribs. Do you have a video on how to cook rib tips in the oven?
Nice. Those spare pieces can also be a snack for the cook.
Great video that gets right to the point! Well done.
Spanky - The best answer I can give you is "till it's done". I know that's not the best answer in the world but there are so many variables when cooking outdoors (especially when cooking low and slow) like outdoor temperature, wind, etc that can affect cook time. I would suggest cooking them to 190 internal temperature for the most tender meat but you only have to cook them to 145 internal according to the USDA to ensure food safety. I hope this helps! Thanks for watching! - Michael
Excellent video. I had a pair of full ribs and this made it super easy to turn them into ST Louis ribs. The flap meat went into a crockpot for some fine pork sandwiches.
thank you so much for this video, now i finally finally fi-na-lly!!!!!!!! know the different between spare rib and st. louis spare rib!!!
Thanks for your video. What kind of knife are you using?
Great question. It's not one of our existing products, but the style is like a boning knife.
Great video! Can I trim my ribs in advance and put them back in refrigerator until I'm ready to smoke them or should I trim them and then smoke them afterwards?
You can but, it will take a bit longer.
Nice video. Simple and to the point
If smoking ribs using the 3-2-1 method how long would you recommend smoking the extra meaty parts you removed. Using pellet smoker and smoking ribs low heat.
very clear info. Thanks
Great video and very helpful! thank you!
Great and informative video. Thanks.
very nicely done!
All this time thinking the st.Louis ribs were so different from a spare rib and all we had to do was trim it up and cut all the extra fat off! Spare ribs are usually $2.00 less than Baby backs.
😊
thanks for the info!!!
Wow cool
Excellent!!!
thank you.
.We here in the St. Louis area get ribs from the market already trimmed.
Pre trimmed is less meat for more money.
Okay but the video is for those interested in butchering it yourself.
You're good!!
shoot the last butcher i went to should watch this video. I asked him to trim my spare Ribs St Louis style and he said i know what you mean. cam back and it was completely messed up.
YESSIR!!! 👍🏽
Or you can just get a back rib
This could have been a one minute video
great job with the video! thanks for demonstrating