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Cut between 2nd & 3rd rib to separate the shoulder from the middle.
Separate the belly from the loin, giving baby backs and spares.
Remove the lower section where the skirt starts.
Another in the series of BBQ classics, St. Louis cut ribs are often tricky to get hold of. This handy guide from James Lowe Butchery will help you get the cut you need from your own butcher.
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Remove the rib tips, you can feel the gap with your fingers to guide where to cut.