BBQ Foods: St. Louis Style Ribs
On Labor Day this year, I decided to make some spare ribs. I'm sorry I didn't get any pictures, but here's a great video from our friends over on The Virtual Weber Bullet on how to trim a side of ribs down to St. Louis Style. Basically, you need to trim off any meat that's not a part of the rib before you begin to cook them. This decreases the cooking time, removes any tough meat and gives you a much better presentation when done.
So what do you do with all that trimmed meat and bone? Well usually I season it up and cook it right along with the ribs. Since it's all various sizes it cooks at different times and provides a great snack while you're waiting for the ribs to finish. But Monday I was in the mood for something different. I took the meat and made pork stock out of it. Homemade stock you say? Hell yeah. Every good cook knows the benefit of having homemade stock on hand.
Enjoy the video.