I trimmed 2 fairly large full-cut slabs of spare ribs down to St. Louis
cut today, and weighed them before and after.

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12 oz
(uncooked weight).

"Douglas Barber" wrote in message
...
I trimmed 2 fairly large full-cut slabs of spare ribs down to St. Louis
cut today, and weighed them before and after.

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12 oz
(uncooked weight).

Loin ribs don't have this problem and don't cost much more.

Jason in Dallas wrote:

"Douglas Barber" wrote in message
...

I trimmed 2 fairly large full-cut slabs of spare ribs down to St. Louis
cut today, and weighed them before and after. snip

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12 oz
(uncooked weight).


Loin ribs don't have this problem and don't cost much more.



Well loin backs are a different animal, and the part of the spares I
trim, don't go to waste - I either smoke them along with the ribs, or my
better looking partner in crime makes them into a meat sauce.

I didn't mean to sound like I was complaining about the spares, I just
thought someone might find the weight info useful.

"Douglas Barber" wrote in message
...
Well loin backs are a different animal, and the part of the spares I
trim, don't go to waste - I either smoke them along with the ribs, or my
better looking partner in crime makes them into a meat sauce.

I didn't mean to sound like I was complaining about the spares, I just
thought someone might find the weight info useful.


I here you, and oftentimes I prefer spares. They're just such a hassle and
I'm not too fond of the odd pieces.

Douglas Barber wrote:

I trimmed 2 fairly large full-cut slabs of spare ribs down to St.
Louis cut today, and weighed them before and after.

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12 oz
(uncooked weight).

That's about right, maybe a tad more weight than I'd expect on the
trimmings. It's one of the reasons that getting spare ribs that have
already been pre-trimmed as St Louis style is usually more cost effective.
Of course, that's if you only want the ribs. Me, well I love to smoke all
that trimmed meat to put in my beans.
Dave

"Douglas Barber" wrote in message
...
I trimmed 2 fairly large full-cut slabs of spare ribs down to St. Louis
cut today, and weighed them before and after.

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12 oz
(uncooked weight).

In that you discarded approximately 48% of the original ribs weight ending
up with 52% of the original weight I would therefore suggest one compares
the prices of the St. Louis cut understanding that at double the price the
St.Louis cut is acceptable anything more than that is not efficient.

Dimitri

Douglas Barber wrote:
I trimmed 2 fairly large full-cut slabs of spare ribs down to St.
Louis cut today, and weighed them before and after.

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12 oz
(uncooked weight).


Do you prefer them trimmed? Is there any reason to trim them? I'm thinking
they will probably cook a bit quicker and maybe a bit more evenly? I usally
just throw the whole rack on the smoker, but I may have to look into
trimming them.

GotMyMojoWorkin wrote:

Douglas Barber wrote:

I trimmed 2 fairly large full-cut slabs of spare ribs down to St.
Louis cut today, and weighed them before and after.

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12 oz
(uncooked weight).



Do you prefer them trimmed? Is there any reason to trim them? I'm thinking
they will probably cook a bit quicker and maybe a bit more evenly? I usally
just throw the whole rack on the smoker, but I may have to look into
trimming them.



The main reason for trimming as I understand it, is that the brisket
bone part is much thicker than the rest, so it would take longer to
cook. The St. Louis cut is of a more even thickness, so that no part
gets radically over- or under-done during any given cook. That's within
limits. The St. Louis cut has a thick end, and a thin end, and the trick
is to render the pocket of fat out of that thick rib, without drying out
the thin ones at the other end of the slab.

Dave Bugg wrote:
Douglas Barber wrote:

I trimmed 2 fairly large full-cut slabs of spare ribs down to St.
Louis cut today, and weighed them before and after.

The slabs totalled 11.24 lbs untrimmed. After trimming, the St. Louis
cuts totalled 5.38 lbs, so a little over half the total weight was
trimmed away. One trimmed slab was 2 lb 10 oz and the other 2 lb 12
oz (uncooked weight).

That's about right, maybe a tad more weight than I'd expect on the
trimmings. It's one of the reasons that getting spare ribs that have
already been pre-trimmed as St Louis style is usually more cost
effective. Of course, that's if you only want the ribs. Me, well I
love to smoke all that trimmed meat to put in my beans.
Dave

Hell, I just pull them trimmins outta the smoker and eat em about 2/3 of the
way through the cook. They would never make it to my bean pot.

--
Fosco Gamgee Whitfurrows
and his 6" boner

The best minds are not in government. If any were, business would hire them
away.
Ronald Reagan