Learn the tricks to trimming pork ribs into a neatly rectangular rack, St Louis cut, perfect for competition barbecue:
By Jess Pryles
Jess Pryles is a full fledged Hardcore Carnivore. She’s a cook, writer, and TV personality specializing in red meat, with penchant for grilling and bourbon. She's also a respected authority on Texas & competition style barbecue. Born in Australia, she now resides in Austin, Texas.