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Kansas City trimmed spareribs out of the smoker

chris_harper

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Here are the ribs sliced up. Now waiting for the brisket to hit 200°. I have a thread in the beef section for it and the ABTs and fatty.

 
Last edited:

ellymae

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Educate me please - difference beterrn St Louis and KC cut ribs. Thanks!

No matter which yours are - they look tasty.
 

SmokinAl

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Great looking ribs, Chris!
 

chris_harper

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Educate me please - difference beterrn St Louis and KC cut ribs. Thanks!

No matter which yours are - they look tasty.
  • St. Louis Style ribs (a.k.a. St. Louis Cut) spare ribs are St. Louis Style when the sternum bone, cartilage, and rib tips (see below) have been removed. The shape is almost rectangular.
  • Kansas City style ribs are trimmed even more closely than the St. Louis style ribs, and have the hard bone removed.
 

gotarace

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Nice moist looking bones right there Chris...they look great from here...
 

chris_harper

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Thanks y'all! The ones I tasted were great. I tasted some of the brisket while I was slicing it up today. It was great also.
 

i is a moose

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you only tasted?

Man, if I had a pan of ribs like those settin' about, fresh off the smoke, it'd be all I could do not to smother my face into the whole lot!
Thanks y'all! The ones I tasted were great. I tasted some of the brisket while I was slicing it up today. It was great also.
 

Bearcarver

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Awesome looking ribs there, Chris!

Thanks for the view!

Bear
 

chris_harper

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LOL, I wanted to save some for the company I had over for supper tonight.

Thanks Bear!
 

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