Beyond the Kansas City Cut

[Peter O.]

I've been buying full slabs of spare ribs and butchering them myself into the Kansas City cut. This has left me with a large triangular chunk of bone and cartilage filled meat. I smoke this an gnaw away on it, but it is not suitable for presentation to guests.

Last week, I think I found the solutuion. After completing the KC Cut, I took those triangular pieces of meat, and deboned them fully. This left a large triangular chunk of bone and a mess of soft tissue and cartilage on the counter. The remaining meat, however, was a lovely, boneless slab of pork rib. The meat was very, very tender (much like the flap removed from the back of the ribs).

I took all these pieces and skewered them before smoking. I smoked them along with ribs, and should have pulled them off after about 3 hours. I over cooked them and they were still delicious. Next time, they will be perfect, but perhaps may still not make it to the guests

 

[Jim Babek]

Peter...that sounds like a great idea and Im definatley going to try it next time I do ribs. Might be a good way to try new rubs. I just throw them on with the ribs and eat them when no ones looking.

Nice to see another person here from the "great state" of Connecticut.

 

[Jerry N.]

I did KC style the first time a couple weeks ago. I cut the flap off and put it in with the ribs. Per the instructions on this site, that meat came off in about 3 hours and went directly into the cooks mouth. You're right, definetly not for the guests

 

[Peter O.]

I think I'm going to stick the flag in the ground and call this the 'Connecticut Cut.' You know, the St. Louis Cut, the Kansas City cut, and now the ultimate butchering job, the Connecticut Cut.

When you debone the triangular piece, you have to go in through the bottom to pull out the cartilage. Good Luck!

 

[Tom Raveret]

peter I'd love to see a picture of what you are doing and what you are left with. If you have a digital camera It would be interessting to see what you end up with here.

Thanks

 

[Matt J]

I second that motion...I'm a visual person. I'd love to see what your talking about and then give it a shot. THx

 

[Peter O.]

Well, you see you cut a little here, and a little there. hmmmm...I guess a picture is worth a thousand words. I'll photo next time and repost with a link or something.

Now, the pictures will be great, but the real thing you'll all want to see is the conversation of me convincing my wife to take pictures of me cutting up pork. Perhaps I can sell the sound track for additional income.

It will take a few weeks, I'm working on a butt for this weekend, if I can convince her, that is.