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Fabricating St. Louis Ribs

A really easy meat fabrication lab and kinda inexpensive lab is RIB FABRICATION:)

I  use this lab for grilling and for my meat unit depending on where it fits. 

THE SERIOUS EATS BLOG    has a great article for your students to read. This allows you to incorporate industry related reading into your curriculum that is not from a textbook but real world. I created a notetaker that accompanies their blog post.  Students were to read the article and fill out the notetaker.

Some of the information below came straight from the SERIOUS EATS BLOG.

The author did an amazing job.

 I do not take credit for any of the information!!!
How to Trim Pork Spare Ribs
Into St. Louis-Style Cut Artifact
Directions: Read the article and fill in the information for creating St. Louis-Style Ribs
Introduction:
Is buying St. Louis ribs prefabricated cost effective yes or no?
How many cuts does it take to turn pork spare ribs into St. Louis - Style Ribs? _______
What is a St. Louis Cut?
Pork ribs are divided into two main sections ___________ and ____________.  
The ____________________, are often  called __________________, are the portion of the ribcage closest to the spine (where the loin runs); __________________ are the portion of the ribcage closest to the sternum.


Basically, if these cuts came from a human, spare ribs would be the front half of your rib cage, and the loin-back ribs would be the back half of your rib cage.


_____________ tend to be less curved than loin-back ribs, and the usually have part of the ___________________/___________________ attached.
What is the problem with a whole rack of spareribs?
__________________________________________________________________________________________________________________________________________________
Why is St. Louis cut more desirable?
__________________________________________________________________________________________________________________________________________________
How to cut A St. Louis Rack
What is the first cut you make when making a St.Louis Cut? (Write all the directions)
__________________________________________________________________________________________________________________________________________________
Draw an image of the first cut:
What is the next cut? and how do you do it? (Write all the directions)
_____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
Draw an image of the second cut:



Further Trimming
What Skirt Meat?
______________________________________________________________________
What is Silver Skin?
______________________________________________________________________
What can you do with the pieces that you removed from your ribs?
____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________

I take the students into the lab and show them the points in the article on an actual wet aged sparerib Students use the rest of the class to fabricate their spare ribs in their groups. 

The students grill the ribs on Charcoal or Gas Grills. (Following Day after Fabrication Day)








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