Rib of choice and why ?

[wbf610]

Spares were good. I could do either, but the boss prefers BB.

 

[HalfSmoked]

Kit s Thanks for the like it is appreciated.

Warren

 

[SmokinAl]

Stl's here!
Get them on sale for $1.99 all the time.
Al

 

[kit s]

Your welcome Halfsmoked....seems we are a minority on the beef ribs...lol

 

[BigTurtle]

Stl's here!
Get them on sale for $1.99 all the time.
Al

I get mine at Sam's so the price is fairly stable. Reckon I'll practice up some more on spare ribs whole rack.

 

[sauced]

Easy...whole spares trimmed down to St. Louis and smoked along with the rib tips! Delicious!!

 

[Hawging It]

I buy full racks of spare ribs and trim down myself to Saint Louis style. I will save the rib tips and smoke em later. More meat on Saint Louis style and I prefer the flavor and texture over the Baby Backs.

 

[BigTurtle]

When I was building my reputation as a caterer/ restauranteer it was baby backs only. I know how long and what temps and the visual indicators of when they are just right. I'll try the whole racks trimmed like the last ones I smoked on my large stick burner. I'll do them in the large center 3 rack chamber on my stick burner to let them smoke.slowly. That back 4 rack is right over my fire box which is insulated but it gets hot over time.

 

[SlickRockStones]

I like whole spare ribs. I cut off the tips and leave them wrapped much longer the the StLs so they are almost fall apart. Lovem’ with Spicy Apple!

 

[muncie21]

I've never ever done beef ribs on any of my equipment. I just can't find them meaty enough.

Try asking your butcher to cut the ribs on a 1/4" cross cut, or flanken style. That's how Korean ribs are made, the ones I have cooked/eaten have plenty of meat.

 

[BigTurtle]

Try asking your butcher to cut the ribs on a 1/4" cross cut, or flanken style. That's how Korean ribs are made, the ones I have cooked/eaten have plenty of meat.

Thank you