- 1 rack of spare ribs (full cut)
To make a St. Louis cut you first start with a full untrimmed rack
of pork spare ribs (top picture #1).
See the breast bone in the upper left corner? Grab that with your
left hand and the ribs with your right. Now wiggle the bones and you
can see where the joint(s) are. Insert the knife and carefully cut
thru the cartilage. Make sure you use a sharp knife, dull ones do
more damage.
The first few large ribs 'may' give you a little trouble, but it
gets easier to cut as you reach the smaller bones. The top piece is
your St.Louis Rib. The bottom can be cut into rib tips for appetizers
of for flavoring meat for beans or greens. (picture #2)
Picture #3 shows them cut into 3rds but you can leave them as a
full rack or cut into sections for easier cooking, it's up to you.
The finished product (picture #4). Rubbed these down with Kosher
salt, garlic powder, black pepper, paprika, thyme and Turbinado
sugar. Cooked in the Primo Kamado for 4 1/2 hours at 225°-
indirect. Then I let the temp go to 300° dome for about thirty
minutes after I figured they were done. The meat between the bones
was approx 185° before the 30 minute higher temp so it must have
been 190° or more when finished.
Rumrunner |
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