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I prefer baby backs. I dry rub them, grill/smoke indirect on low then wrap and finish on low. I unwrap in the last bit of grilling and serve with sauce on the side.
I'm quite insistent that I don't eat baby back ribs or St. Louis ribs ever.
I don't like either one.
I like big pork ribs on the bone....and as far as beef ribs go, I'll eat them too before I eat those other ones!
A rib without a bone is nuts.
I don't consider the flap meat that you get on the St. Louis style to be something that belongs on a rack of ribs.
I've had many Chinese ribs that were superb!
Now go ahead and tell me off if you like.
I'm quite insistent that I don't eat baby back ribs or St. Louis ribs ever.
I don't like either one.
I like big pork ribs on the bone....and as far as beef ribs go, I'll eat them too before I eat those other ones!
A rib without a bone is nuts.
I don't consider the flap meat that you get on the St. Louis style to be something that belongs on a rack of ribs.
I've had many Chinese ribs that were superb!
Now go ahead and tell me off if you like.
im thinking you like the country style pork ribs,,,from the rib/blade end of a pork loin, or ribs made from the pork butt.
these are very good- and meaty!
Definitely baby back ribs. Those are more meaty and with less fat.
Being just a couple of hours from St. Louis, we go there quite a bit to eat the famous ribs of the city. Oh how wonderful they are. I have a dry rub I use to cook them slowly in the oven, then put them on the grill with a bit of wet homemade BBQ sauce.
I also like the taste of the more southern type vinegar based BBQ sauce. We always get ribs when we go to the Memphis area and a bit further south.
Boneless ribs aren't ribs. They are delicious, but they are closer to stew meat or boneless short ribs than bone - in ribs. My husband prefers the baby backs, while I prefer regular spare ribs or St. Louis style ribs (which are actually spare ribs with the rib tips cut off).
In Chinese cuisine, the cut that is generally used are the first 4-6 ribs in the spare ribs. Those are the ones with very little flap meat.
My favorite is baby backs. Prep is simply pulling off the silver skin, seasoning, and they're ready to be cooked. I just use simple seasoning, no brown sugar on mine.
For cooking, they are either smoked the whole time or in the oven the whole time. When smoking, I'm happy with any temp between 225-ish to 235-ish, and judge by how they drape when lifted with tongs to tell when they're done. In the oven they are uncovered part of the time, covered part of the time, and I just time them. I like them best smoked.
There is something to be said of holding the ribs by the bones. No forks and knives, please!
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