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BhamBruni

How to trim full SpareRib Slab...

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Costco was out of St. Louis style ribs when I went last week. I ran over to Restaurant Depot and they had tons of full (untrimmed) sparerib slabs at $1.78 lb. I bought a cryopac  (12.28 pounds for 2 slabs) and figured I would find a video on how to trim. I found this video...

 

http://virtualweberbullet.com/spareribprep.html#fat

 

It took me less than 5 minutes per slab to render St. Louis style ribs from my low cost purchase. These two slabs fed two guys and three girls for $22. There is some waste but I think you still come out way ahead of buying already trimmed ribs.

 

Hope this helps...

 

post-2125-0-72567100-1448898123.jpg

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I agree, the trimmings are as good of not better!!!

Yeah...just had a full refrig and lots of people so i did't fool with salvaging the cut offs this time

 

Well the ribs look good enough to impress anyone coming over, preparing the trimmings might have been perceived as showing off!! LOL

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I agree, the trimmings are as good of not better!!!

Yeah...just had a full refrig and lots of people so i did't fool with salvaging the cut offs this time

 

They're done in half the time as the ribs, make good appetizers, cook snacks.

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No waste!

 

I put the rib tips that I trim off on the grill with the ribs... If I don't do that I save them and grind them for ground pork when needed.  Season the rib tips with your rub and cook those bad boys... they are just as tasty as the rest of the rib meat.

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I remove any bones or gristle from the trimmings, trim up the skirt meat, season, and cook those for the Mrs. She loves her boneless ribs! These tasty morsels are also know as the "Pitmaster's Privilege" and serve as a tasty treat or tester for the cook. Don't let good trimmings go to waste, cook them bad boys!

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