In reflecting on our weekend “BBQ Rib Contest” we hosted at the Green Leaf BBQ Shop (www.greenleafbbq.com), I thought I’d post a little detail on how and why to trim ribs – as opposed to leaving the entire rack as it comes from the butcher shop.

I’ve included this video to assist in a basic St.Louis Style preparation.  After watching the video, I think you’ll have a nice idea of how to prepare a practical pork spare rib rack either for yourself or your guests.

As our video host mentions,  we commonly “clean-up” a rack of ribs to control several main variables. First, to make each rack as similar to the next rack as possible.  This helps keep “cook time” between racks very consistent.  Second, trimming makes the rack easier to eat.  Other benefits are more practical.  More trimmed racks fit onto a  grill, so you can create more BBQ goodness for more guests…and they just look prettier on the plate.

Keep in mind, that the trimmings are NOT thrown into the trash – they are used in other BBQ recipes – such as “Rib Tips” which uses the top portion trimmed off of the whole rack. The boneless pork meat trimmed from the small end of the rack and the inside flap, go into the baked beans, or as treats for the pit boss etc.

From here, the brine, seasoning, or marinade process can begin.  I hope this helps you make better BBQ ribs.

Thanks to: http://www.virtualweberbullet.com for producing such an informative video.

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