Individual St Louis cut Party Ribs


 
Those look like St. Louis ribs. Is it correct to say that St. Louis would be better than Baby Backs?
Looks very tasty :)
 
Brett-EDH said:
What temp are you cooking at? I usually get to done at 2.5 hours with higher heat, around 300° the whole way.
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I started at 225 to give them a little more smoke for the first 45 minutes. Then bumped to 250. Only difference this time was doing 4 racks and having very little spacing between the ribs. I did not allow for this.
 
Those look really great!

I googled some and see that many put them in a pan with butter, brown sugar, etc and cover with a lid. I think I like your way better.

I just checked mine in the freezer, and they are baby backs. The discussion above seems to indicate St. Louis are better suited....
 
Wilmer Cogburn said:
Those look really great!

I googled some and see that many put them in a pan with butter, brown sugar, etc and cover with a lid. I think I like your way better.

I just checked mine in the freezer, and they are baby backs. The discussion above seems to indicate St. Louis are better suited....
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I need someone to fact check me on this but I think baby back ribs are close to the pork loin so they are more lean vs the spare ribs, where the st louis ribs are taken from. The higher fat content is what makes the st louis ribs more tasty vs the baby backs.
 
John K BBQ said:
I need someone to fact check me on this but I think baby back ribs are close to the pork loin so they are more lean vs the spare ribs, where the st louis ribs are taken from. The higher fat content is what makes the st louis ribs more tasty vs the baby backs.
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You are absolutely correct
 
John K BBQ said:
I need someone to fact check me on this but I think baby back ribs are close to the pork loin so they are more lean vs the spare ribs, where the st louis ribs are taken from. The higher fat content is what makes the st louis ribs more tasty vs the baby backs.
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Seems most of the fat is cut away in a decent rack of St Louis cut ribs. I like them for this type of cook because they are fairly uniform in thickness and size. This helps with cooking times for all pieces. Most of the BB ribs I find are thicker on one side and taper. That’s my only reason for choosing St Louis cut. I think the St Louis cut is normally more expensive for a nicely trimmed rack because of the extra labor to trim and loss of meat trimmings?
Most of the ribs, of all variety, sold around here, have so much sodium cryo wrapped with the ribs they all taste like ham if you cook them too slow.
I will definitely give the pan, butter and brown sugar a try as it will also speed up the cooking and help render.
 
Darian Hofer said:
Seems most of the fat is cut away in a decent rack of St Louis cut ribs. I like them for this type of cook because they are fairly uniform in thickness and size. This helps with cooking times for all pieces. Most of the BB ribs I find are thicker on one side and taper. That’s my only reason for choosing St Louis cut. I think the St Louis cut is normally more expensive for a nicely trimmed rack because of the extra labor to trim and loss of meat trimmings?
Most of the ribs, of all variety, sold around here, have so much sodium cryo wrapped with the ribs they all taste like ham if you cook them too slow.
I will definitely give the pan, butter and brown sugar a try as it will also speed up the cooking and help render.
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I believe the Costco spare ribs cryovac are pork only as the ingredients. No solution added. Dunno how they’re packaged by you in TX.
 
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