Very timely for me. After shopping around at the local store and deciding that 3.99 was silly for st Louis when I can get spare for 1.99, I got two slabs at around 5# each.
Now I'm trying to decide , trim or not ? Wrap or not ? Remove membrane or not ?
My understanding is that St Louis cut is to give even cooking. I actually like a range of textures from tender to borderline burnt, one of the reasons I love beef burnt ends.
We also prefer some bite to fall off the bones so, right now I'm leaning towards just some rub and throwing them on the WSM at around 250-275 till they pass the bend/break test.
Probably a 1 to 3 mix of hickory and apple chunks.
Maybe I'll wrap one just to compare.
Now I'm trying to decide , trim or not ? Wrap or not ? Remove membrane or not ?
My understanding is that St Louis cut is to give even cooking. I actually like a range of textures from tender to borderline burnt, one of the reasons I love beef burnt ends.
We also prefer some bite to fall off the bones so, right now I'm leaning towards just some rub and throwing them on the WSM at around 250-275 till they pass the bend/break test.
Probably a 1 to 3 mix of hickory and apple chunks.
Maybe I'll wrap one just to compare.
