St. Louis Style Ribs
A way of preparing a slab of spare ribs for smoking. The brisket bone is removed parallel to the rib side (perpendicular to the direction of the rib bones), resulting in exposure of cartilage on the brisket bone. The skirt meat may be left on or removed. This results in a straight, rectangular shape for the rack of ribs. This cut is typically used during KCBS BBQ Competitions.
« Back to Glossary Index
