If you're a sparerib lover, which cut do you prefer to cook: Whole or St. Louis-style? Why? Share your preference in this poll.

Regards,
Chris

Question:
Which cut of spareribs do you prefer to cook?

Choices:
Whole spareribs
St. Louis-style spareribs

 

Poll seems a bit confusing. I buy whole spareribs if I can find them. But I always trim them to St. Lous style for the cook.

I get them whole. Then butcher it myself. We use the other pieces and call it rib tips. Kids love rib tips.

I always trim to St Louis too, but if I've got a lot of guests I'll sometimes stuff some of the trimmings into the cooker along with the slabs. Enough rub and sauce and they eat just fine.

I buy both ways but if I buy whole spares I always trim down to St. Louis. Aesthetically I like them better, probably the only reason.

If I am cooking for a customer he get what he pays for the whole spare rib, as far as myself I buy whole and trim to "kc" style and have the tips for snacks or sell them.

i like whole. i do a very small amount of trimming.

I like St L style and if Im not too lazy, i like to cut all the meat off that I can and run it through my grinder. Makes great meatloaf, or fatties.

The crowd pleasers are the St Louis @ my house

St Louis style of course !!!!

I'm the strange one though as I believe the "tips" are the best tasting part and shouldn't be wasted on the unwashed masses.

That being said, ribs get trimmed and everything goes into the smoker.

The flap and scraps are there to be snacked on during the cook, the rib tips are to be enjoyed by myself and a few select people, then the actual ribs themselves go to everyone else.

We have to have a little nubbin's during the cook.. the trimmings come in right handy.

quote:

That being said, ribs get trimmed and everything goes into the smoker.

The flap and scraps are there to be snacked on during the cook, the rib tips are to be enjoyed by myself and a few select people, then the actual ribs themselves go to everyone else.

Me Too!!!

Back rips for me!

I like to buy mine whole and cook St. Louis style. I throw the trimmings in the freezer to make chili in the winter.

It just seems to cook more evenly and quicker

I've only cooked St. Louis style spare ribs so far. I'm usually looking for BB ribs when I have to settle for spares.

I know this poll is a bit old, but I just wanted to say that I guess I'm of the minority in that I never trim my spares to St. Louis cuts, mostly because I love everything that comes with the spares intact; during and after the cook. But if I needed to trim them, I really wouldn't care, because the taste is still phenomenal...one of my all-time favorite BBQ tastes!

Barret

Remember that "Southern Guys" love anything with rice! I take my full spare rib trimmings after I trim out the St Louis ribs. I cut trimmings into bite size pieces and simmeer in water with onions, bay leaves, pepper, salt and celery. After tender, I strain the broth and cook rice in broth....2 cups broth to one cup rice. Half way thru cook(10-12 minutes) I add back riblets into rice and stir thru, re-cover pot until done. Tasty!

I've always bought whole then trimmed them St. Louis. Then I'd eat the tips and trimmings while I was cutting the ribs, so I'd be full by the time I sat down to eat with family/guests.
So now, I freeze the trimmings, then roast them, especially the bones, and make a sauce out of them. No matter what else you put into the sauce, the pork gives it an incredible depth and richness.

I've always bought StL, but I got a 5.5# spare at Wally for $9. Too cheap to pass on.