The goal here is to get St. Louis style ribs while keeping the extra for other recipes.
You can make barbecue ribs using the whole slab (I've done it) but it makes for weird serving with everyone picking away at different parts. If you are the kind of person who likes a down country boil where everything gets dumped onto newspapers on a picnic table and everyone dives in, then go for the whole rib. Otherwise either buy St. Louis cut or trim away the brisket (at the bottom) and the rib tibs (at the top). Click on pictures for larger image
While not completely necessary, I have started removing the thin membrane that covers the back side of the bones. If you leave it on, the rub won't penetrate the back, the sauce won't really bond with the back and you'll have this papery stuff to deal with after it is all cooked.
Back to BarbecueRibs