On Jun 19, 8:56*am, Sqwertz > wrote:

> > Just a simple knife does fine if you trim a spare, but trimming a spare to
> > me is simply cutting thru soft meat running along the end of the rib bones.
> > which ends up giving you ribs and rib tips, nothing says you gotta trim,
> > personal preference only. Sometimes I do and today not.
>
> Last time we went through this I looked it up. *The rib tips
> you're talking about are from the chine bone side, not the meat
> side.
>
> So apparently you didn't know what you were talking about either.
>
> -sw

Saint Louis trimmed spares aren't a mystery with Google
these days, I'm a total convert to cooking St Louis spares.
If you cut your own racks down, it just takes a sharp knife
and a minute or so per rack, The rib tips make nice eating
if smoked, or you can trim out the meat and make sausage,
I've measure before/after weights, the ribs tips represent about
40% of the weight of the rack, A typical 5 lbs rack trims down
to about 3lbs St Louis spares.

Cheers,
Dana