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Full slab spare vs. St. Louis?

post #1 of 5
Thread Starter 

What does everyone like better? I like the untrimmed spare, they are so meaty. But the St. Louis is neater.

post #2 of 5

I prefer back ribs, but if I'm doing spares I do them St. Louis cut - it gives me the benefit of having rib parts for beans.

post #3 of 5

I enjoy trimming them and using the trimmings for snacks, and/or ingredients in some wicked beans.

post #4 of 5
post #5 of 5
Thread Starter 

Yea I cut the underside of the ribs (that flap of skirt meat off than cut it into chunks, brown and put into the beans) than smoke em whole. I am doing that again for the fourth. Next time I'll try them St. Louis style. I'm trying cherry wood chips for my ribs tomorrow first time Iv'e used cherry.

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