07 August 2008

The World Wide Interweb is a wonderful thing.

For the past year or so I have been somewhat annoyed that my local grocery store charges through the veritable nose for either loin back ribs or St. Louis cut ribs. But I never really liked the untrimmed, but much cheaper spare ribs. Spare ribs run almost half the price by weight.

But a Google search and a quick skimming later, and now I understand how to properly trim spare ribs into St. Louis cut ribs, reserving the skirt and brisket for other things (probably meat to add to beans or other dishes).

This probably means nothing to anyone, but it is rather nice to know I don't really need to pay for the ridiculously overpriced loin back ribs when I feel the need for BBQ.

No comments: