I like to buy spare ribs and cut them into a St. Louis Style rib. It’s super easy and you get a lot more meat, like the riblets, when trimming yourself.
- Remove extra surface fat. No need to dig into the meat at this point. You’re just looking for any fat that is sitting on the surface. Most of this can be removed by hand but use a boning knife to get it all.
- Locate the end of the rib bone where the bone meets the sternum and bend in half. Cut along the break to remove the rib tips/sternum from the rib section.
- The rib section is covered by a tough membrane which does not break down in cooking. Start at either end of the rib and slide a butter knife in between the rib and membrane. Pull back toward the opposite end to remove. Sometimes this membrane comes off super easy and sometime is requires you to remove in sections.
- Depending on your grill/smoker you might need to break down the riblet and main rib sections to fit
- Rub, smoke and enjoy!