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Posted on 5/17/18 at 8:31 am to TH03
St Louis....they not only taste better to me but also retain a 'bite' after cooking. BBs become almost revoltingly tender, imo.
Posted on 5/17/18 at 8:46 am to mmmmmbeeer
quote:
St Louis....they not only taste better to me but also retain a 'bite' after cooking. BBs become almost revoltingly tender, imo.
I've never had an issue with BBs becoming mushy. That's usually more of an overcooking problem.
Ribs are the one hunk of dead animal I don't smoke to a specific temperature, but instead to texture.
Posted on 5/17/18 at 8:47 am to Centinel
quote:
I've never had an issue with BBs becoming mushy. That's usually more of an overcooking problem.
Bingo.
Posted on 5/17/18 at 8:52 am to Centinel
quote:
I've never had an issue with BBs becoming mushy. That's usually more of an overcooking problem.
Pretty tough to frick up pig parts on a smoker....get it somewhere between 195 and 205. You're right though, I should rely less on temp and more on the give in the bones.
Do you cook your BB to ~195 or have you never taken a reading?
Posted on 5/17/18 at 8:53 am to Janky
Yep. The BB's are easier to "overcook", i.e., cook to a fall-a-part texture.
Posted on 5/17/18 at 8:56 am to OTIS2
St. Louis
Posted on 5/17/18 at 9:07 am to mmmmmbeeer
quote:
Do you cook your BB to ~195 or have you never taken a reading?
Never taken a reading, only by feel and pull back on the bones. That's how my dad taught me to smoke ribs, and I still do it to this day.
Posted on 5/17/18 at 9:18 am to Centinel
Posted on 5/17/18 at 9:39 am to rbdallas
St Louis. Higher fat content better for low and slow.
Posted on 5/17/18 at 9:50 am to dualed
St. Louis, but I prefer spare ribs over St. Louis or baby backs.
This post was edited on 5/17/18 at 10:02 am
Posted on 5/17/18 at 10:26 am to golfntiger32
quote:
St Louis. Higher fat content better for low and slow.
This will be my next experiment. I normally use the 3-2-1 method for my BBs, but I'm going to try a rack of St Louis at 225 without foiling.
Posted on 5/17/18 at 10:27 am to dualed
Is it just me or has the price for a rack of ribs in the grocery store increased significantly? The price of 3 racks of ribs is more than a good size whole brisket.
My vote is St. Louis
My vote is St. Louis
This post was edited on 5/17/18 at 10:28 am
Posted on 5/17/18 at 11:43 am to dualed
St. Louis
Posted on 5/17/18 at 12:11 pm to El Magnifico
Spare. I don't like the St. Louis cut. leave me that knuckle on there.
Posted on 5/17/18 at 12:28 pm to Neauxla
i've only cooked baby backs.
just had some leftover st louis ribs from hamil's for lunch. they were fantastic. i'll be grabbing those next time i'm cooking ribs
just had some leftover st louis ribs from hamil's for lunch. they were fantastic. i'll be grabbing those next time i'm cooking ribs
Posted on 5/17/18 at 12:32 pm to Coater
Baby backs.
I don't like that tendon that runs thru the middle of 2/3rs of a rack of St Louis ribs.
I don't like that tendon that runs thru the middle of 2/3rs of a rack of St Louis ribs.
Posted on 5/17/18 at 12:34 pm to Coater
Love them both. But if I go back and count my last 10 rib cooks, ~7/8 were St. Louis cut.
Posted on 5/17/18 at 1:50 pm to dualed
I'm sitting this one out.
Posted on 5/17/18 at 2:02 pm to TH03
quote:
I do baby-backs now and then, but they are sort of like the chicken breast of ribs. Whiter and drier meat. St Louis are more like dark meat with more flavor.
Exactly how I would describe it too.
St. Louis all day.
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