Spareribs to St. Louis to Kansas City - Trimmings?


 
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Rath, are you planning to foil those bad boys for a period of time. What is your ETF on those piggies? Glad to hear the temp is back under control, sad you don't have batts for the camera /infopop/emoticons/icon_frown.gif equaling no pics for me to feast on!!

Greg *jealous Rath smokes more than me*
 
Only seven replies out of nineteen on topic. /infopop/emoticons/icon_rolleyes.gif

* hint, hint *
 
<BLOCKQUOTE class="ip-ubbcode-quote"><font size="-1">quote:</font><HR>Originally posted by Peter Owitz:
... plan to trim them into St. Louis or Kansas City trim.
<HR></BLOCKQUOTE>

Uh, let me show my ignorance...what is KC trim?
Thanks,
Howard
 
Depends on who you talk to. Both are essentially similar styles of trimming, except one removes the strip of skirt meat on the bone side, and the other leaves it on. Which is which is subject to debate.

Rib Styles

*back on topic*
 
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