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Old 07-17-2023, 10:20 AM
 
Location: Saint Louis, MO
3,483 posts, read 9,015,984 times
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Quote:
Originally Posted by NJ Brazen_3133 View Post
Geez, makes me want to come now too. I wonder why STL is not usually mentioned along with the big four BBQ: Memphis, KC, TX, and NC. The city even have part of ribs named after itself.
When it comes to ribs it’s humorous, as whenever i travel around the country I’ll often see “St. Louis Ribs” on the menu…it’s as if we’re “low key” famous…at least with regards to ribs.

KC is obviously known for its BBQ, and i think that has large part to do with the stockyard and rail history of the city. But their burnt ends are the touted specialty. Do love some of that Carolina mustard sauce though. Lol. I could use some more BBQ in my life, and honestly am getting a real craving for ribs right now.
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Old 07-18-2023, 05:27 AM
 
341 posts, read 296,281 times
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Fall off the bone ribs are overcooked. Good ribs have a little bite
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Old 07-18-2023, 09:58 AM
 
Location: Southern MN
12,040 posts, read 8,414,540 times
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Quote:
Originally Posted by CalypsoNotch View Post
Fall off the bone ribs are overcooked. Good ribs have a little bite
Maybe the mention in your name of Calypso is a hint. In the Midwest food was preserved with some combination of smoke, fire, salt or sugar. Preservation was crucial as the growing and harvesting seasons were shorter.

People who lived in warmer climes had more food available all year around and could rely on capsaicin or citrus to take care of their concerns about food safety.

With pork there was the very real fear of contamination by parasites and it's resulting health problems. Nearly everyone in the Midwest today has adjusted to new standards of cooking safety given that many of our products are safer. But the custom of cooking meat until it falls off the bone is still very common in the Midwest.

So, tradition. And most of us wouldn't have it any other way.
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Old 07-18-2023, 12:38 PM
 
341 posts, read 296,281 times
Reputation: 692
Quote:
Originally Posted by Lodestar View Post
Maybe the mention in your name of Calypso is a hint. In the Midwest food was preserved with some combination of smoke, fire, salt or sugar. Preservation was crucial as the growing and harvesting seasons were shorter.

People who lived in warmer climes had more food available all year around and could rely on capsaicin or citrus to take care of their concerns about food safety.

With pork there was the very real fear of contamination by parasites and it's resulting health problems. Nearly everyone in the Midwest today has adjusted to new standards of cooking safety given that many of our products are safer. But the custom of cooking meat until it falls off the bone is still very common in the Midwest.

So, tradition. And most of us wouldn't have it any other way.
Did not know that was the reason. Very interesting. Thanks
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