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Kansas City trimmed spareribs out of the smoker

post #1 of 14
Thread Starter 

Here are the ribs sliced up. Now waiting for the brisket to hit 200°. I have a thread in the beef section for it and the ABTs and fatty.

 

Ribs sliced up.JPG


Edited by chris_harper - 3/27/11 at 1:14am
post #2 of 14

Great Looking Ribs Chris...drool.gif

post #3 of 14

Deja'vu!

post #4 of 14

nice

post #5 of 14

Educate me please - difference beterrn St Louis and KC cut ribs. Thanks!

No matter which yours are - they look tasty.

post #6 of 14

Great looking bones man.. bet they are tasty nice jobicon14.gif

post #7 of 14

Great looking ribs, Chris!

post #8 of 14
Thread Starter 
Quote:
Originally Posted by ellymae View Post

Educate me please - difference beterrn St Louis and KC cut ribs. Thanks!

No matter which yours are - they look tasty.



  • St. Louis Style ribs (a.k.a. St. Louis Cut) spare ribs are St. Louis Style when the sternum bone, cartilage, and rib tips (see below) have been removed. The shape is almost rectangular.
  • Kansas City style ribs are trimmed even more closely than the St. Louis style ribs, and have the hard bone removed.
post #9 of 14
Thread Starter 
post #10 of 14

Nice moist looking bones right there Chris...they look great from here...drool.gif

post #11 of 14
Thread Starter 

Thanks y'all! The ones I tasted were great. I tasted some of the brisket while I was slicing it up today. It was great also.

post #12 of 14


you only tasted?

Man, if I had a pan of ribs like those settin' about, fresh off the smoke, it'd be all I could do not to smother my face into the whole lot!

Quote:
Originally Posted by chris_harper View Post

Thanks y'all! The ones I tasted were great. I tasted some of the brisket while I was slicing it up today. It was great also.



 

post #13 of 14

Awesome looking ribs there, Chris!

 

Thanks for the view!

 

Bear

post #14 of 14
Thread Starter 

LOL, I wanted to save some for the company I had over for supper tonight.

Thanks Bear!

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