How to Cut Pork Ribs at Home: A Comprehensive Guide to St. Louis-Style Ribs

Pork ribs are a delicious and versatile cut of meat that can be enjoyed in a variety of ways. However, before you can cook ribs, you need to know how to cut them properly. In this guide, we’ll show you how to trim pork spare ribs into a St. Louis-style cut, which is a popular choice for barbecue and grilling.

What is a St. Louis-Style Cut?

St. Louis-style ribs are a type of pork rib that has been trimmed of the breastbone and cartilage. This gives them a more uniform shape and makes them easier to eat. St. Louis-style ribs are also known for their smoky flavor and tender texture.

How to Cut Pork Ribs into a St. Louis-Style Cut

Materials:

• Sharp knife
• Cutting board

Instructions:

1. Remove the flap of meat. Look at the narrower end of the rack and locate the last, shortest bone. There’s usually a portion of meat attached to that bone that’s loose and will end up overcooking if not trimmed off. So to remove that, make a vertical cut parallel to, and about 1/2-inch away from, that last bone.

2. Remove the breastbone. To find the sweet spot for this cut, first locate the longest rib, usually the fourth bone in on the wider end of the rack. Feel along that rib until you detect a softer spot: That’s a cartilaginous section where the rib connects to the sternum (breastbone). All the other ribs connect to the breastbone in the same way. Make the cut by inserting the knife into the soft spot, then slicing perpendicular to the ribs, cutting through all of the soft spots where each rib meets the breastbone. Once the breastbone is removed, you should have a clean, rectangular rack of ribs with nothing but bone and meat, perfect for easy eating.

Further Trimming

Technically the St. Louis racks are now ready, but there are a few more steps you can take to further prepare them for cooking:

• Remove the skirt meat. Flip the ribs over and remove the piece of skirt meat that runs diagonally on the backside, if it’s there. Sometimes the butcher has already removed it, but most of the racks you buy will still have a bit of it attached, so make sure to cut it off. If not removed, it can dry out and char while the ribs cook.

• Remove the membrane. Peel off the shiny, thin membrane that covers most of the backside of the ribs. There’s debate in the barbecue world about whether this is even worth doing: Some people say the membrane inhibits smoke penetration, but others believe it doesn’t make a significant difference. Ultimately, the decision of whether or not to remove the membrane is up to you. If you do decide to remove it, use a knife or fingernail to pry up a corner of the thin membrane from one edge of the ribs. Grab that with a paper towel—for grip—and slowly pull it upwards. Once a good portion of the membrane is free, you should be able to to pull the rest off in one quick motion.

• Trim excess fat. Feel around the ribs to see if there are any excessive pockets of fat, especially hard fat, and trim those down. Fat is good in barbecue, but when there’s too much it won’t render enough during cooking and you’ll end up with overly fatty ribs, which are not a good thing.

Tips

• Use a sharp knife to make clean cuts.
• Be careful not to cut yourself.
• If you’re having trouble removing the membrane, you can try using a pair of pliers.
• Don’t be afraid to ask your butcher for help if you’re not sure how to cut the ribs.

Cutting pork ribs into a St. Louis-style cut is a simple process that can be done in just a few minutes. By following the steps outlined in this guide, you can ensure that your ribs are properly trimmed and ready for cooking.