sorry, strange thread I know, but I’ve been reading so many American blogs cookbooks and forums that I naively turned up at my butchers today to get some ribs and brisket thinking I’d have a choice between babyback and St. Louis ribs, huge briskets I can take my pick off etc. However I forgot I was in England! I’m sure there are butchers who have a wider variety of stuff, but although mine has great quality meat, they only had “ribs” and boned and rolled brisket.
With the ribs, can you tell me whether I have st Louis’s or babyback?
With the brisket, it’s only about 4 pounds, but it doesn’t really look like the ones I’ve seen in books and stuff. Have I got point, flat or both?
Any help much appreciated.
Dom
With the ribs, can you tell me whether I have st Louis’s or babyback?
With the brisket, it’s only about 4 pounds, but it doesn’t really look like the ones I’ve seen in books and stuff. Have I got point, flat or both?
Any help much appreciated.
Dom
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