The Texas BBQ Forum

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

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.

You're spot on, and here's a handy video as to how it's done.

https://www.youtube.com/watch?v=gYOLV66XukY

Tx, thanks for the vid, it's exactly the way I had in my mind to do it that way.

Russ

Lmao

Russ

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

So be sure and wear your hip-boots when cooking

St.Louis cut spares fit in a rib rack better than any other ribs

Yikes, Capt'n, dems bout near ready for saucin' and eatin'

those rib racks sure work nicely when I used my ECB