Sailor Kenshin wrote:No spritz this time. We only wrapped to reheat, with some apple juice 'n' butter.
I'm beginning to dislike St. Louis cut spares, because they seem to have too low a pig-to-bone ratio, but we never see the full-cut any more.
They did taste good. Thanks.
That's odd... Out here it's kind of the opposite situation. Baby backs rarely seem to have much meat and the St Louis cuts are crazy meaty. All in how the slaughterhouse is trimming the meat...
The ribs looked good. Glad they tasted good too, that's the main thing after all.