- Joined Feb 4, 2007
Did some yesterday following the 2-2-1 method and they never seemed to get tender and they were kind of dry. I have done St. Louis cut ribs a few times and they were great. Moist, tender, and cheaper than baby backs. Anyone else prefer St. Louis cuts? Or should I keep trying with the baby backs. I did them at 225 with water pan and basted them before foiling. Any thoughts?