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St Louis vs Baby Backs

post #1 of 7
Thread Starter 

Hi All: Just finished my 2nd time with St Louis Ribs. A little to greasy and fatty for me.. Did BB's they were fine.

Is IT always the case where the St Louis ribs have more fat then the BB's?. Love ALLL the meat on St Louis compared to BB's, but the fa t& grease doesn't do my stomach any good. Any way around this problem? I don't want to boil then and lose all the flavor.

Both ribs smoke around 200/250 degress using the 3-2-1 method.

 

Thanks Dan

post #2 of 7

Try trimming more of the fat before the cook. Also try cooking them closer to the 250˚ mark for the whole time to render more fat. Lastly, try adding some heat or brightness to your rub. I use about a teaspoon of Ginger in my rub. You can't taste the ginger itself, but it makes a huge difference in lightening the overall flavor of the ribs.

post #3 of 7
Thread Starter 

Hi Md

I did trim most of the fat, from top and bottom of the ribs..Looks like the fat is in center of the rib, between the layers of meat, moslty on front side/wide bone part.

If I do try the St Louis ribs again I will smoke at a higher temp 250+, makes sense the higher the heat more fat to render..

Maybe back to BB's..

 

Thanks Dan

<a href="http://s1148.photobucket.com/albums/o570/DanBono/?action=view&amp;current=DSC00966.jpg" target="_blank"><img src="http://i1148.photobucket.com/albums/o570/DanBono/DSC00966.jpg" border="0" alt="Photobucket"></a>


Edited by DanBono - 4/9/12 at 12:28pm
post #4 of 7

Hmm, did you trim those to St. Louis style? They look like the tips are still on. If you didn't cut along the cartilage line, you're keeping the fattiest part of the rib. BB's don't have that part, thus are less fatty. Untrimmed spares are just spareribs, and are really fatty. St Louis style ribs are really just bigger babybacks.

Watch this and pay special attention to what happens at the 49 second mark.

http://www.youtube.com/watch?v=H_MGM_RRTUQ

 

St Louis ribs in cross section look like this:

 

STLribs.jpg

 

Not this :

DSC00966.jpg

 

post #5 of 7

by the way, If you're already aware of what I'm referring to I apologize. I just realized my post sounded kinda preachy. I didn't mean it to, just trying to be clear.

post #6 of 7
Thread Starter 

Md:NO probelm with your post..I didn't trim spares into St Louis,they were Smithfield  St Louis Ribs from the start,at least thats what the package said. 

Maybe next time I''l get spares and trim them down to the St Louis Style.

Yup I see  your pic of the rib is much shorter and doesn't have that big bone/cartilage in the front section, that rib has.

 

Thanks Dan

PS Got to get IT right next.My wife would kill me if the ribs were fatty and greasy once again.

post #7 of 7

Jeepers those ribs look great. I can NEVER get my ribs to out good let alone look like that. Those have nice coloring in and out. I though the problem was that I was keeping the temp too high but I was at or below 250 the whole way through. I did St Louis Sunday 2-2-1 and the meat was not near as tender as I though it was going to be. Do I need to leave them on longer?
 

Quote:
Originally Posted by Mdboatbum View Post

Hmm, did you trim those to St. Louis style? They look like the tips are still on. If you didn't cut along the cartilage line, you're keeping the fattiest part of the rib. BB's don't have that part, thus are less fatty. Untrimmed spares are just spareribs, and are really fatty. St Louis style ribs are really just bigger babybacks.

Watch this and pay special attention to what happens at the 49 second mark.

http://www.youtube.com/watch?v=H_MGM_RRTUQ

 

St Louis ribs in cross section look like this:

 

STLribs.jpg

 

Not this :

DSC00966.jpg

 



 

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