Question about St Louis Spareribs
- Thread starter Mayn
- Start date
TentHunter
Moderator
I think you're talking about the breast bone along the top. Just cut it off and cook it alongside the ribs.
http://www.pelletsmoking.com/hall-fame-recipes-22/how-trim-st-louis-style-spare-ribs-2264/
http://www.pelletsmoking.com/hall-fame-recipes-22/how-trim-st-louis-style-spare-ribs-2264/
Ducaticraig
New member
I always smoke babyback ribs to avoid the strip of bone connecting several of the rib bones. I hear many people really like St Louis Ribs more than B backs but you just have to deal with that miserable strip of bone. Go babyback if you want an easy way out.
Chili Head
New member
Newbie question on St. Louis ribs
I rarely cook ribs longer than 4 to 4 and 1/2 hours. Spares or baby backs it don't matter. Two hours at 250 then around 45 minutes to an hour in foil then about an hour to set them up after the foil stage. Don't go by time only..you gotta test them with a tooth pick because they won't always be done at the same times every time.
I rarely cook ribs longer than 4 to 4 and 1/2 hours. Spares or baby backs it don't matter. Two hours at 250 then around 45 minutes to an hour in foil then about an hour to set them up after the foil stage. Don't go by time only..you gotta test them with a tooth pick because they won't always be done at the same times every time.
TrickyDick
New member
Mmmm. Ribs! I was going to cook some Monday, but looks like, I need to postpone to Thursday or Saturday/Sunday. Not to HiJack, but in the Sam's Vac Pack (Bought on prior Sunday) Should I throw in the Freezer or safe to cook as long as Sunday (1 week) sitting in fridge in cryo-bag?
I bought baby backs - 4 slabs in one pack. Going to try a variety of rubs and sauces hopefully.
Thanks!
TD
I bought baby backs - 4 slabs in one pack. Going to try a variety of rubs and sauces hopefully.
Thanks!
TD
TentHunter
Moderator
Ducaticraig said:
Don't let that bone fool you. Be the bone... Conquer the bone...
Actually it's a whole lot easier to remove than you'd think, and with nothing more than a sharp knife.
The rib bones attached to it are very soft, and more cartilage-like than bone-like. A sharp knife cuts right through with no problem.
http://www.pelletsmoking.com/hall-fame-recipes-22/how-trim-st-louis-style-spare-ribs-2264/
P.S. Removing the membrane is the hardest part, and even Baby Backs have a membrane.
