In this guide, you’ll learn how to trim spare ribs into a St. Louis cut, a popular and precise method for preparing spare ribs for cooking.

To trim spare ribs, you need to remove specific sections to create an even and rectangular rack that is ideal for grilling, smoking, and oven roasting. Follow these steps to perfect the art of trimming spare ribs into a St. Louis cut for delicious and visually appealing results.

Trimming 101

When preparing spare ribs, it’s important to trim them properly to ensure they cook evenly. This process involves removing excess fat, separating the riblets, and preparing the rack for cooking. Following these simple steps will help you trim spare ribs like a pro.

Remember that not all rack of ribs are shaped the same. Some have a natural curve, while others lay straight. The important thing is to trim it as best as you can.

What are St. Louis cut ribs?

St. Louis cut ribs refer to spare ribs that are trimmed to create a more rectangular and uniform shape, making them easier to cook and serve. To achieve the St. Louis cut, the hard breastbone and chewy cartilage are removed, resulting in a more even and attractive rack of ribs. This cut also typically includes the removal of the skirt meat and flap meat on the edge, resulting in a tidier and more consistent slab of ribs.

How to trim spare ribs

• Using a sharp knife, trim off any large knobs of fat or loose meat from the pork spareribs.
• Flip the rack over on the bone side and remove the sternum section on the top of the rack and the flap located on the edge of the ribs .

• Next, cut off the protruding section known as the riblets.
• Separate the riblets from the other rib scraps and cook them independently as appetizers, or save the scraps for sausage making.
• You now have a perfectly symmetrical, rectangular-shaped rack of St. Louis cut ribs.
• Next, you’ll need to remove the membrane. See below for details.

Why should you remove the rib membrane?

Removing the membrane is crucial for two reasons: it enhances flavor absorption from seasonings and smoke, and it promotes better texture and tenderness during cooking.

How to remove the rib membrane (silver skin)

• Place the spare ribs on a large cutting board with the bone side facing up.
• Use a butter knife to separate the membrane at the edge of the rack. Grab the corner of the thin membrane firmly and carefully pull it away. If it becomes too slippery, use a paper towel to secure a better grip.
• Trim off any large knobs of fat or loose meat hanging off the ribs.
• Flip the ribs over so that the flesh side is facing upward.
• Season and cook your St. Louis cut ribs as directed.

More guides!

• How to Make Smoked on a Gas Grill
• Making Smoked Brisket
• How to Cook Steak in a Cast Iron Skillet

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