G
Guest
Guest
Hello,
This is my first post. I received my WSM a week ago, and I just finished cooking two whole chickens on it. I will try them in a few minutes after my wife finishes with the side dishes.
While I am waiting, I have a few million questions I would like to ask. Maybe I should just start with the first few...
I am very confused about ribs. What is a "baby back" rib? What is 3/down mean? I see other ribs in a sealed package called simply "pork spareribs". I have also seen one other cut that is called "St. Louis Style Back Ribs".
Can anyone clarify these cuts a bit for me?
Thanks,
-Rob
This is my first post. I received my WSM a week ago, and I just finished cooking two whole chickens on it. I will try them in a few minutes after my wife finishes with the side dishes.
While I am waiting, I have a few million questions I would like to ask. Maybe I should just start with the first few...
I am very confused about ribs. What is a "baby back" rib? What is 3/down mean? I see other ribs in a sealed package called simply "pork spareribs". I have also seen one other cut that is called "St. Louis Style Back Ribs".
Can anyone clarify these cuts a bit for me?
Thanks,
-Rob