How to Trim Pork Spareribs Into a St. Louis-Style Cut

How to Trim Pork Spareribs Into a St. Louis-Style Cut

The one thing I’ve learned about KCBS contests is that judges like big, meaty ribs. They tend to score you lower when you have those thin, little ribs you have to chew around the bone to get any meat…

And I don’t blame them. I would score a big, meaty, delicious rib higher too if it’s cooked properly because there is no guessing if it’s done – and you can tell they ain’t trying to hide anything.

And the best way I’ve found to get the biggest, meatiest rib is to buy a whole sparerib and cut it down myself. It’s pretty easy to do – only takes a few minutes to cut down 4 or 5 slabs -and I’m ready to go to the contest.

 

 

This quick trim gives you some of the best spares – and gives you those rib tips you can throw on the smoker too.

 

 

spareribstrimming

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