How to trim spare ribs

I cut my spares in half so they will fit in the WSM with ease on my rib rack. Spare ribs do not have too much fat to begin with but if there are any parts.

After simmering the ribs marinade and spices such as star anise and cinnamon for an hour they are ready to serve with white rice.

How to trim spare ribs. Rib Preparation - Remove Excess Fat. Removing the fell exposes deposits of fat that can now be scraped off the slab. The best scraping tool to use is the curved tip of a teaspoon or tablespoon.

After de-fatting the bony side inspect the other side of the slab for excess fat that can be trimmed away. I try not to cut into the bone though so the scraps are boneless. If I had a better pair of kitchen shears I might though.

I trim the skirt meat off and remove the membrane as well. I cut my spares in half so they will fit in the WSM with ease on my rib rack. I can get 3 slabs on the rack that way.

Ribs go on top and trimmings go on the bottom. To find the membrane flip the ribs over so that they are curved toward you. A thin somewhat translucent layer of white tissue is attached and this is what you want to remove.

The first step is to pull up a corner of the membrane at one edge of the slab of ribs. Remove the membrane on the bone side. You can separate one part with the back of a spoon and then tear it off in one or more pieces.

Trim the excess fat from the ribs. Spare ribs do not have too much fat to begin with but if there are any parts. Make the cut by inserting the knife into the soft spot then slicing perpendicular to the ribs cutting through all of the soft spots where each rib meets the breastbone.

Once the breastbone is removed you should have a clean rectangular rack of ribs with nothing but. Trimming to a St. Louis style really only involves 2 main cuts.

To start feel for the first bone on the small end of the ribs then make a cut just to the side of that bone to trim off the end flap of meat. Next feel along the top of the rack for where the tops. Never pay extra for St.

Louis style ribs - cut them yourself. In this episode I show you how to trim a rack of spare ribs into a St. How to Trim Pork Spareribs Into a St.

Louis-Style Cut with Malcom Reed HowToBBQRightTo save money trim your own Pork Spareribs into St. Remove the flap of meat located at the end of the slab where the shortest bone is. Once those two sections are removed your spare ribs should have a rectangle shape.

Flip the ribs over and. Trim the rack of spare ribs from any excess fat pat them dry with a paper towel. Turn the rack with the meaty side down and identify the membrane that runs across the length of the rib bones.

If youd like to be a bit more classy about the whole affair though you can easily cut the ribs apart by slicing through the middle of each piece of meat turning the meat bone side up to make. These spare ribs are marinated in light and dark soy sauce orange juice garlic and peppercorn then fried briefly. After simmering the ribs marinade and spices such as star anise and cinnamon for an hour they are ready to serve with white rice.

Very flavorful and tender.