Quote:
Originally Posted by Saccopoo
Junk meat? After five hours of smoking, coming off pork ribs, there is no such thing as junk meat.
It's all personal preference though. I just don't see the logic in paying extra for having all the meat trimmed off.
However, if you are presenting for a competition, you better be serving St. Louis cut ribs.
From Meathead's excellent site:
I personally prefer the spare ribs. (See my previous photos in this thread from yesterday. That's what got smoked.) But I like a little meat on the bone. |
OK, so who has a band saw to separate the SLC part of the spare so that it's an SLC cut? I'm game for most things, but breaking out the hand saw or hack saw just isn't where I'm going anymore... But I'll sure as hell as the Hy-Vee guy to hook me up...
Now, once you "separate" them, what do you do with the non-SLC part. They seem to be the larger part actually...