Hey, I have guests coming tomorrow, and have always bought my ribs trimmed. I just opened my refrigerator and realized that today I am faced with a whole rack, and didn't know how to trim it up. Thank you for the quick and easy explanation! Cheers!
Great quick demo - I planned to smoke baby back ribs today as I have a few times before, and my grocery store was out. I had never tried smoking Spare Ribs before, but feel much more confident trying it after watching your video. Thanks!!!
I've been learning how to make spare ribs in the past year and I've always checked with your video, making sure I do it right all the time when trimming.
Thanks for a great informative video this is one of the straightest cut that seen anybody do thus far on spare ribs to make them stlouis cut thanks again
Thanks for showing the problems that everyday home cooks run across. While I do keep my knives pretty well maintained and sharp, they certainly aren't butcher sharp so I need to work the knife through as you did. I never get the silverskin to come off in a single sheet either. Nice video.
Sitting up here prepping my ribs. Actually born and raised in St. Louis. I could not remember how to tackle that membrane. Think I will try my hand at the cut to. Love me some Rib tips...
Thanks man!! I am fairly new to smoking ribs. I wanted to trim them up to make them more appealing to my wife and kids. I like the "Pity Master's choice" thing too! LOL!! I took the liberty of adding a bit of cayenne to my skirt and tips!!
Thanks for the excellent demo. I always used to throw the whole rib on and trim later but I have a small smoker so will trim this time. Thanks sooo much keep on smoking ribs or whatever!!!
yup he sure did....short of actually getting the ribs trimmed correctly, there's a lot of what not to do's. But he did make a vid that showed a good example of what you can run into while doing ribs.
Yeah, really well. Smoked them on my Weber Smokey Mountain along with pork shoulder for pulled pork. Also did smoked baked beans with pancetta and onion (might be a British thing!), sweet potatoes, corn on the cob and bananas stuffed with chocolate and marshmallows for dessert. All cooked on the WSM. The ribs and the pulled pork were perfect, really happy with them.
3 года назад
First time doing this, thank you for this video. Useful and down to it, nice!
I say before you start any Butchering project like that to have a good sharp Boning Knife ready to use.? It will save you lots of heartaches etc.? Great video thanks for putting it up.
Prepping the ribs went well. it's fairly simple once you know how! Think I slightly over cooked the ribs though :( Will try again but less time (on traeger)
+woodrowhughes usually I smoke the brisket has long as the ribs themselves, the skirt comes off when I foil (halfway through the smoke). Thanks for stopping by.
i'm going to be makeing my first rack tommorrow (today is rub & rest) i will be doing all oven. heard u say skirt can be cooked same way just less time, can i remove the brisket but still cook same style and pan(s)? any changes in timing i should consider? or will attempting that ruin the brisket part and just save for another day? if it matters in pan will be beer based seasoning that i'll use after slow cook for home made sauce to coat for final broil and xtra bbq sauce
Terry Chant You can leave the brisket piece still on to it. A lot restaurants leave it on for the full spare rib meal. I would expect to add about 30-60 cook time to leave it on. I really don't know how it would effect it by being in the pan and oven sorry. The brisket piece by itself will take less time than the ribs too if you want to put them in a different pan and pull them about 30-60 min before the ribs are done. Have a good time and I enjoy those ribs!
I know its been a while but i wanted to thank you. i tried leaving brisket on this time and came out fine. Next time i will seperate. that center bit of fat was a nuisance. I think i see why this style is so popular, pulling the brisket or splitting it would remove that chewy fat from the middle. thank you again for your advice and quick response i'll be looking to your videos first now on.
Thanks Terry! I have never smoked a full spare rib before but I really want to do a comparison video showing the different methods: leaving the brisket on, leaving the membrane on. Stuff like that. If you have any questions please let me know. Thanks!
when you season your ribs and let it stay overnight to marinate is it okay to leave it in tin foil or does it need to be wrapped in Saran Wrap or butcher paper
I think it is fine if you would like to wrap them in tin foil, the reasoning behind it, I think, is that the ribs may become moist and liquid may leak out from the ribs and saran wrap would hold the liquid better than tin foil. Thank you watching and stopping by.
@jim bo Try cooking them sous vide after initially smoking them for a couple of hours. Then once they are done, sear them with a blow torch/heat gun or similar.
Thanks for the video. Helpful. Probably should have watched this before smoking the whole rack without trimming. Question - dealing with raw pork... your drawer where you got the spoon now has raw pork "schmootz" on it. Careful with this kind of practice.
Thanks for stopping by, good call on the pork schmootz I always go back and sanitize the counter and everything I touch when I am done trimming, it just doesn't get into the video.
Food industry has definitely made me OCD.. I couldn't stop thinking about the contamination after he grabbed a spoon.. At least he called himself out on the sharpness of the knife lol good and simple video though.
hahahaha, I thought I was the only one that rests my index finger on the blade. It seems to be a big issue with professional chefs to not do that, I have never understood why. That Chef Anne on "worst cooks in America" gave someone a hard time and drew on his finger with a sharpie for doing it. Come to think of it, that knife looks like my trusty Whustoff also
This video was exactly what I was looking for to help cut my own St. Louis Style Cut. But please consider cross contamination when the chef reached back with dirty hands and pulled open a drawer and touch other spoons. This could get others in the household sick from E. coli (kidney failure); diarrhea, etc. Perhaps edit that out or make a point of always showing hand sanitizing. Thanks.
+Daniel Haight Thanks Daniel for stopping by and commenting. Thanks for watching out for me too, whenever I am handling meat in the kitchen I'll clean all touched areas with a bleach wipe, you can never be too careful.
Not picking on you, but since this is the first time in my life I've heard of the St Louis Style cut, I'll just rename it to 'the rich man's cut', or 'the most wasteful cut'.
Corvette Coupe they have a nice selection, but certainly not the only meat supplier. My town doesn't have a lot of big stores so we will often go to sams.
bumslayer76 The video is showing how to trim the ribs St. Louis style, there is nothing wrong with smoking them untrimmed, I just prefer it that way over the Memphis style.
Always wondered about video makers. Why put out a video with disclaimers. If you’re using a dull knife, sharpen it or get another one. Don’t just keep going, struggling with a dull knife and then complain about your dull knife. Put out the best quality product you can or don’t bother.
Your video was OK but, not what I was looking for. Why is Google so screwed up lately? You know the big box that comes up when you google something with Common questions you might be looking for? Well one of them was "How do I cook St Louis Style Ribs?" so I clicked and watched this video only to find out THERE IS NO COOKING! Google has been doing this a lot lately WTF?? Who's in charge of this?
Yep, this is a tutorial on trimming pork ribs which may be required before cooking them so there is a correlation but I'm not sorry about it before it brought us together for this opportunity to talk. I hope you are having a great day!
That's great, but I am not from there so I don't call pronounce it that way. That is one great thing about America, we come from all across the country and can come together and appreciate the same thing: Great BBQ.
Hey, I have guests coming tomorrow, and have always bought my ribs trimmed. I just opened my refrigerator and realized that today I am faced with a whole rack, and didn't know how to trim it up. Thank you for the quick and easy explanation! Cheers!
+Jahn Xavier I'm glad I could help! Please let me know if you have any questions.
thanks for the membrane spoon trick, I've been getting into bbq and it legit took me like 15mins to do this by hand the first few times
It is really tricky. I've actually gone away from removing the membrane. Now I just score it with criss cross knife strokes.
Thank you for making such a quick and easy video without all the fluff!
You are welcome!
That is EXACTLY what I was looking for. Thanks for posting.
I'm glad I could help! Cheers.
Great quick demo - I planned to smoke baby back ribs today as I have a few times before, and my grocery store was out. I had never tried smoking Spare Ribs before, but feel much more confident trying it after watching your video. Thanks!!!
+Christina Lieb Thank you very much for stopping by and commenting, good luck on the ribs!
I've been learning how to make spare ribs in the past year and I've always checked with your video, making sure I do it right all the time when trimming.
Thank you very much! I really appreciate that feedback.
Thanks for a great informative video this is one of the straightest cut that seen anybody do thus far on spare ribs to make them stlouis cut thanks again
BIGDOGPECK187 Thank you I really appreciate the nice comment!
Thanks for showing the problems that everyday home cooks run across. While I do keep my knives pretty well maintained and sharp, they certainly aren't butcher sharp so I need to work the knife through as you did. I never get the silverskin to come off in a single sheet either. Nice video.
Haha, happy to show my struggling to the world. Thanks for stopping by, cheers!
Sitting up here prepping my ribs. Actually born and raised in St. Louis. I could not remember how to tackle that membrane. Think I will try my hand at the cut to. Love me some Rib tips...
Good luck, let me know how it goes.
Cheers!
I appreciate that you didn't edit or embellish the video to make yourself look good. At-home butchering can be tedious.
Yeah you are telling me. Thanks for watching!
Ok how do you cut them to go in the crockpot
Thanks man!! I am fairly new to smoking ribs. I wanted to trim them up to make them more appealing to my wife and kids. I like the "Pity Master's choice" thing too! LOL!! I took the liberty of adding a bit of cayenne to my skirt and tips!!
Thanks for stopping by Jim, I like the idea of the cayenne gotta have some spice in our life.
Thanks for the excellent demo. I always used to throw the whole rib on and trim later but I have a small smoker so will trim this time. Thanks sooo much keep on smoking ribs or whatever!!!
Thanks for stopping by! I really appreciate it.
The video was helpful; thank you.
One question though. Did you really reach into your silverware drawer AFTER handling RAW MEAT?!
yup he sure did....short of actually getting the ribs trimmed correctly, there's a lot of what not to do's. But he did make a vid that showed a good example of what you can run into while doing ribs.
Thanks for the positive spin!
been looking for a video like this. forget the knife you still cut it great to me haha. definitely gonna use this when I prepare mine
Thank you for the great comment Chris, I appreciate it!
Well done. Those ribs looked great.
John Martinez Thanks!
Keep up the good work.
Thanks!!
Awesome video! I've been trying to find out how to prepare some spare ribs I have. Thanks a lot. Will try out my ribs on the WSM on Sunday.
Thanks Daniel, how did your ribs turn out?
Yeah, really well. Smoked them on my Weber Smokey Mountain along with pork shoulder for pulled pork. Also did smoked baked beans with pancetta and onion (might be a British thing!), sweet potatoes, corn on the cob and bananas stuffed with chocolate and marshmallows for dessert. All cooked on the WSM. The ribs and the pulled pork were perfect, really happy with them.
First time doing this, thank you for this video.
Useful and down to it, nice!
You're welcome! If you have any questions please feel free to ask. Cheers!
I say before you start any Butchering project like that to have a good sharp Boning Knife ready to use.? It will save you lots of heartaches etc.? Great video thanks for putting it up.
True story, having the right equipment for the job is crucial. On that note, I really to buy a boning knife.
Great video man thanks. I never have cut them correctly, going to try what I watched here today on 2 racks. Cheers.
+Smokey Canuck Thanks for watching! Let me know how it goes.
very nice ,luckily for me my butcher cuts it for free,but it is cool to see how the other half does it.
David Hernandez That's awesome! Having a butcher you can trust is a luxury that I don't have. Thanks for stopping by.
Great video, very informative. I've just bought this from the butcher so sill be attempting the same cut you've made
Thank you for stopping by! How did yours turn out?
Prepping the ribs went well. it's fairly simple once you know how! Think I slightly over cooked the ribs though :( Will try again but less time (on traeger)
I've been there, it was pretty hard to confess to the family that their dinner wasn't gonna be very good.
How long do you smoke the brisket? And you take the skirts off a short time before the foil wrap?
+woodrowhughes usually I smoke the brisket has long as the ribs themselves, the skirt comes off when I foil (halfway through the smoke). Thanks for stopping by.
Great video and description! Helped me a lot! Thank you!🌻
Thank you for the comment, I really appreciate it.
Just what I was looking for!! Thank you!
You're welcome, thanks for stopping by!
Hey man. Nice cut, just wondering what type of ribs were those before you cut them into st. Louis style ribs?
They were pork spare ribs that I picked up at Sams club. Thanks for watching.
Great Video! I really needed this!
Cool, I am glad that I could help!
i like that spoon trick lol!
Thanks, yeah it works really well.
Excellent video, this helped me a lot. Thank you!!
Great, I'm glad you were able to find it useful.
Hi, thanks for the great video. If I smoke with the 3-2-1 method, would I cook the rib tips along with the ribs for the same amount of time?
Thanks for stopping by! They would be done properly about 30-60 before the actual St. Louis ribs would be.
Great video! Definitely going to try this soon.
hevox Thanks for stopping by!
Thank you! I'm going to try it out this weekend!
Great! Let me know how it goes
I should have watched this yesterday :-)
haha yeah I hate that when it happens, thanks for stopping by
i'm going to be makeing my first rack tommorrow (today is rub & rest) i will be doing all oven. heard u say skirt can be cooked same way just less time, can i remove the brisket but still cook same style and pan(s)? any changes in timing i should consider? or will attempting that ruin the brisket part and just save for another day? if it matters in pan will be beer based seasoning that i'll use after slow cook for home made sauce to coat for final broil and xtra bbq sauce
Terry Chant -PS thank you for doing these videos for people like me that wanna learn but don't have a teacher
Terry Chant You can leave the brisket piece still on to it. A lot restaurants leave it on for the full spare rib meal. I would expect to add about 30-60 cook time to leave it on. I really don't know how it would effect it by being in the pan and oven sorry. The brisket piece by itself will take less time than the ribs too if you want to put them in a different pan and pull them about 30-60 min before the ribs are done. Have a good time and I enjoy those ribs!
Terry Chant Thank you very much I really appreciate the comment!
I know its been a while but i wanted to thank you. i tried leaving brisket on this time and came out fine. Next time i will seperate. that center bit of fat was a nuisance. I think i see why this style is so popular, pulling the brisket or splitting it would remove that chewy fat from the middle. thank you again for your advice and quick response i'll be looking to your videos first now on.
Thanks Terry! I have never smoked a full spare rib before but I really want to do a comparison video showing the different methods: leaving the brisket on, leaving the membrane on. Stuff like that. If you have any questions please let me know. Thanks!
when you season your ribs and let it stay overnight to marinate is it okay to leave it in tin foil or does it need to be wrapped in Saran Wrap or butcher paper
I think it is fine if you would like to wrap them in tin foil, the reasoning behind it, I think, is that the ribs may become moist and liquid may leak out from the ribs and saran wrap would hold the liquid better than tin foil.
Thank you watching and stopping by.
Fudge where was this video before I cooked my ribs today lmfao
Now you can do them again. ;) Thanks for stopping by and commenting!
Can you trim & smoke the whole spare rib rack?
Yes you definitely can. Here is one of my videos showcasing both methods. ruclips.net/video/_XRGwKm3woA/видео.html
Cheers!
One simple question, can i use a serrated blade?
I would advise against it especially for cutting uncooked meat. It will tear and not give a clean cut.
do you take the membrane off the skirt?
CarlosIsDown Usually I take it off. It just depends on what I have planned for the skirt. If you have any other questions please let me know.
Very helpful!
Sandy Arambula Thanks for stopping by!
lol a dull knife.. thx for the video mate. helpfull
Thanks for watching!
what do you do with the excess brisket and meat?
roleplayer14 I throw them on the smoker too, they are what you call rib tips. Thanks for stopping by.
Just as a help. You can identify where the bones end by the lump the comes when bone meets carthalege (the soft bone) its ez to spot. DK butcher out.
Thanks!
I don't quite understand why so many folks that do these vids gloss over the "rib tips". It's actually really good eating!
I see your point rib tips are very good, but given the choice I'll take the actual ribs over the tips any day. Thanks for stopping by!
I agree!! At my fav local joint (Lil' Porgy's) I order rib tips every time. But they don't turn out the same at all when I smoke at home.
@jim bo Try cooking them sous vide after initially smoking them for a couple of hours. Then once they are done, sear them with a blow torch/heat gun or similar.
Great video
Thanks!
Thanks for the video. Helpful. Probably should have watched this before smoking the whole rack without trimming.
Question - dealing with raw pork... your drawer where you got the spoon now has raw pork "schmootz" on it. Careful with this kind of practice.
Thanks for stopping by, good call on the pork schmootz I always go back and sanitize the counter and everything I touch when I am done trimming, it just doesn't get into the video.
I dont know why but the spare ribs I bought had an extra big bone going abross the ribs
Yeah I've seen that sometimes it just really depends on the butcher. Thanks for watching.
Food industry has definitely made me OCD.. I couldn't stop thinking about the contamination after he grabbed a spoon.. At least he called himself out on the sharpness of the knife lol good and simple video though.
I just got new knives ;) Cheers!
Thanks for the info!
no problem!
Nice I always cook my ribs on red oak better flavor with a nice dry rub!
Thanks for stopping by, I've never tried red oak but I'll have to look into it.
thank you for video
Thanks!
awesome!
Thanks!
Thanks!!:)
Thanks for stopping by!
Thank you!
You're welcome!
grazie!
poeticyy Prego
I just visited Italy, where I bought a quality rack of ribs. But the butcher did nothing to them. Your video helped immensely.
hahahaha, I thought I was the only one that rests my index finger on the blade. It seems to be a big issue with professional chefs to not do that, I have never understood why. That Chef Anne on "worst cooks in America" gave someone a hard time and drew on his finger with a sharpie for doing it.
Come to think of it, that knife looks like my trusty Whustoff also
Oh weird, being self taught I had no idea you are not supposed to put your finger on top like that. Cheers!
I've never seen the membrane thing lol
You, certainly, do not have to take it off. Lately I have just been scoring the membrane and not taking it off.
Thank you for this! Very helpful. But please get your knife sharpened. You are making me nervous! LOL!
You're welcome!
I hear ya about the knife... Lol
@@SmokedReb 😀
Awesome stuff, though. Thank you!
@@WoRN808 Thanks!
This video was exactly what I was looking for to help cut my own St. Louis Style Cut. But please consider cross contamination when the chef reached back with dirty hands and pulled open a drawer and touch other spoons. This could get others in the household sick from E. coli (kidney failure); diarrhea, etc. Perhaps edit that out or make a point of always showing hand sanitizing. Thanks.
+Daniel Haight Thanks Daniel for stopping by and commenting. Thanks for watching out for me too, whenever I am handling meat in the kitchen I'll clean all touched areas with a bleach wipe, you can never be too careful.
Not picking on you, but since this is the first time in my life I've heard of the St Louis Style cut, I'll just rename it to 'the rich man's cut', or 'the most wasteful cut'.
Haha, I like that. Thanks for stopping by!
;)
i dont think it will smoke right if you dont trim as he is showing
nicholas mendez it will smoke just fine without the cut. it's the eating that's more tricky if you don't trim it.
I actually did another video showing the differences in smoking fulls spare ribs versus st. louis: ruclips.net/video/Bb4HDTZDjTk/видео.html
Seems like SAMs has the best smoking meat...
Corvette Coupe they have a nice selection, but certainly not the only meat supplier. My town doesn't have a lot of big stores so we will often go to sams.
why can't i just smoke the whole cut of meat not cut anything off
bumslayer76 The video is showing how to trim the ribs St. Louis style, there is nothing wrong with smoking them untrimmed, I just prefer it that way over the Memphis style.
Always wondered about video makers. Why put out a video with disclaimers. If you’re using a dull knife, sharpen it or get another one. Don’t just keep going, struggling with a dull knife and then complain about your dull knife. Put out the best quality product you can or don’t bother.
Thank you for providing that feedback.
Your video was OK but, not what I was looking for. Why is Google so screwed up lately? You know the big box that comes up when you google something with Common questions you might be looking for? Well one of them was "How do I cook St Louis Style Ribs?" so I clicked and watched this video only to find out THERE IS NO COOKING! Google has been doing this a lot lately WTF?? Who's in charge of this?
Yep, this is a tutorial on trimming pork ribs which may be required before cooking them so there is a correlation but I'm not sorry about it before it brought us together for this opportunity to talk. I hope you are having a great day!
Working with a dull knife is the worst.
Dominic Cordova Yeah, I went and had them sharpened the next week after I did this video. Thanks for stopping by.
Wwwwwwwww
:)
1:00-1:11 is so cringy!
Thank you for providing that feedback.
Only if you could say "louis" not what you call it. NO ONE from here calls it what you do.
That's great, but I am not from there so I don't call pronounce it that way. That is one great thing about America, we come from all across the country and can come together and appreciate the same thing: Great BBQ.