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St Louis style ribs
Posted: Wed Oct 26, 2016 4:42 pm
by JustinCouch
I have cooked countless racks of spares and baby backs. But never any saint Lewis style. What is the big deal about them. They appear to be stares that are missing the tips. Please educate me
Re: St Louis style ribs
Posted: Wed Oct 26, 2016 4:48 pm
by OldUsedParts
You pretty much nailed it, Justin, however, I do prefer S.L. cut, if I'm doing a couple of racks for company where baby backs are fine for the Wiffy and I.
Re: St Louis style ribs
Posted: Wed Oct 26, 2016 4:50 pm
by TX1911
You're spot on, and here's a handy video as to how it's done.
https://www.youtube.com/watch?v=gYOLV66XukY
Re: St Louis style ribs
Posted: Wed Oct 26, 2016 7:20 pm
by Russ
Tx, thanks for the vid, it's exactly the way I had in my mind to do it that way.
Russ
Re: St Louis style ribs
Posted: Wed Oct 26, 2016 8:57 pm
by TX1911
Russ wrote:Tx, thanks for the vid, it's exactly the way I had in my mind to do it that way.
Russ
Re: St Louis style ribs
Posted: Thu Oct 27, 2016 12:22 am
by Russ
Lmao
Russ
Re: St Louis style ribs
Posted: Sat Oct 29, 2016 3:19 pm
by Txdragon
Dangit! I wish I'd seen this sooner.. I'd have had a little fun with it.
"St. Louis style pork ribs come from pigs hailing from the great state of Missouri! These pigs are prized for their wonderful taste after being smoked low and slow for 6-8 hours. The USDA has ordered that ONLY pigs from Missouri, within 50 miles of St. Louis, can be labeled "St. Louis" style.
Fun sucked out of the answer
Re: St Louis style ribs
Posted: Sat Oct 29, 2016 3:29 pm
by OldUsedParts
Re: St Louis style ribs
Posted: Sat Oct 29, 2016 8:57 pm
by CaptJack
St.Louis cut spares fit in a rib rack better than any other ribs
Re: St Louis style ribs
Posted: Sun Oct 30, 2016 5:42 am
by OldUsedParts
Yikes, Capt'n, dems bout near ready for saucin' and eatin'
those rib racks sure work nicely when I used my ECB