I use ST. Louis cut ribs but buy them that way from a friend at 6.00 a rack in a case of 12.
The main reason I use that cut is consistant cooking times across many racks being done at the same time. Nothin wrong with doing a whole rack at all. The small end of a whole rack will probably be a bit more done than say the middle. No big deal. Some folks prefer one end over another so with a St. Louis cut not much to fight about! LOL Remember to pull the membrane off regardless of what cut ya do.
Ya i already pulled the membrane off. Which kind you think is more appealing to people? I know with louis style you cut off the ends with the cartiledge. Plus the ribs i have still have the brisket bone in it should i cut that out also?
I almost always trim mine just because I think they look better and I think getting rid of the Cartlidge makes for better eats for someone who knows no better. I always cook the trimmings off mine and I eat those as they get done first. I pull the meat off and freeze it and then put in my beans the enxt time I smoke them with some pulled pork butt.....
I have never trimmed mine - just cooked full racks. However, there is something to the points made about more even cooking as there is usually a large difference in size/thickness from the large end to the small on a whole rack.
I think I will give this a try next time. Definately will cook the left over bits and use in beans or snacks.
Thanks, MH for the link to that tutorial It is very good and I have already bookmarked it.
I never really thought about. I have always cooked the ribs untrimmed BUT my wife has a recipe for ribs and greens. You boil the ribs then throw in the green. Delicious. Now I will trim the cartilege for her greens and that will make a good meal. BBQ ribs, turnip greens and cornbread.