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Discussion in 'Pork' started by mummel, Jun 17, 2015.
Whats the diffs? I thought St Louis and Spares were the same thing?
BBs are cut from the rib section up close to the spine. Depending how they are cut they can have a bit of lean meat in them, similar to the loin since that is basically the section they are cut from.
Spare ribs are cut from the lower section of the ribs closer to the belly. They have a higher fat content which I find to be more evenly distributed through the rib. I find that spares are much more forgiving than BBs.
A St Louis Spare rib is just how the spare is trimmed.
Here you go. Found this diagram online:
Ah got it, TY. This guy also mentioned Kansas City cut.
I believe the KC cut and the SL cut are the same thing.
So when Costco sells St Louis ribs, what part has been cut off vs the spares?
Ah nice pic in post #2. I see the St. Louis cut is missing the tips.
The rib tips have been cut off. If you have a Wal Mart close to you, or a butcher, you can see the difference. I noticed last week that Wal Mart sells the full spare rib and it is larger on one end that the other. The SL cut is trimmed to look like a piano keyboard basically: very rectangular.
This guy says a Kansas City cut = full spare - breast bone.
But I dont see the tips on his spares. They look rectangular to me?
Also this guy removed the breast bone cartilage. Wouldnt that be above the baby back rib section?
Ah, that would explain it. When I get SLCs from Costco or the grocer they still have the breast bone knuckle attached. You can trim down the SLCs even further to remove that knuckle. I don't bother.
I always get the full spare ribs (usually cheaper) then I trim them to St Louis style and use the trimmings for sausage, pepperoni, etc.
But look at the guy's vid. He says he has spares, but at 3:57 he goes to cut off the breast bone. Wouldnt the breast bone be above the baby back rib area? They also look pretty rectangular to me so are these missing the tips?