RichPB (richlife)
TVWBB Wizard
This thread is a great read! THANKS!
I've always preferred baby backs because I don't like the extra fat in the spares. But this time I sort of followed Chris' St.Louis cut advice (including cutting a LOT of fat out) and they were much better 2-2-1. They were much better but still real fatty to my taste.
With all the comments here, I think I may need to cook longer and experiment more with different foil options (shorter and later, I think).
Anyway, thanks again, guys. You've given me the impetus to persevere just when I was thinking about just doing pork loin.
Rich
I've always preferred baby backs because I don't like the extra fat in the spares. But this time I sort of followed Chris' St.Louis cut advice (including cutting a LOT of fat out) and they were much better 2-2-1. They were much better but still real fatty to my taste.
With all the comments here, I think I may need to cook longer and experiment more with different foil options (shorter and later, I think).
Anyway, thanks again, guys. You've given me the impetus to persevere just when I was thinking about just doing pork loin.
Rich
