Master of the Pit
- Joined Nov 21, 2006
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.
Educate me please - difference beterrn St Louis and KC cut ribs. Thanks!
No matter which yours are - they look tasty.
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.
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