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First St. Louis Ribs

Started by kettlebb, August 20, 2017, 07:14:21 AM

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kettlebb

I usually cook baby back ribs, usually use Stubbs rub and whatever fuel I have on hand. St Louis Ribs were $1.99/lb so I went for it. Out of Stubbs rubs so I hit them with Kosher salt, cumin, ground mustard, garlic powder, paprika, and a light dusting of white sugar. We have a pool party to go to in a little bit so these will cook while we are gone and be waiting on us for dinner.  Should be a great Sunday.  Happy grilling fellas.





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kettlebb




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HoosierKettle

Looking good!  Are you using stubs charcoal?


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kettlebb

No sir I had an open bag of Royal Oak so I went with that. It's holding temp really good. Oven thermometer has been at 260 all day


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

kettlebb



Gettin jiggly with it.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

TheKevman

Ribs look great! I'm doing St. Louis style ribs for the first time next weekend. Any differences in cooking between baby backs and St. Louis style I should know about?
A man who has an experience is never at the mercy of a man who has just a theory.

kettlebb

Not that I can tell @TheKevman . Everything I've read about the cuts is baby back ribs are the most lean ribs with more meat and shorter bones. I'm usually good at baby back ribs so these should be really good if there is more fat content. I'd say do everything you normally do and you'll be fine. I'm saucing mine now.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

TheKevman

A man who has an experience is never at the mercy of a man who has just a theory.

kettlebb

They are good ribs but the wife and I prefer baby back ribs. Nice smoke ring and the rub came out good. I didn't dry them out, the wife says there's more tug than my normal ribs. A great day for cooking!



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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

TheKevman

A man who has an experience is never at the mercy of a man who has just a theory.

mhiszem

Looks like a great day of experimenting. I don't notice much difference between St. Louis and baby back besides cooking time and texture. After cooking a couple racks of St. Louis i need to try baby back again to verify. St. Louis are more meaty but can have more "gristle" but that also depends on where you get them.


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kettlebb

Gristle is the right word. These came from ALDI. I don't mind Aldi meat though.


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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.

mhiszem

Baby back are easier to eat for people that just want good ribs without worrying about the gristle even though theres less meat. I have been getting my ribs at Acme. I need to stop at the local butcher to see the difference.


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HoosierKettle

I have tried a lot of aldi meats but I haven't tried their ribs yet. I get Smithfield at sams. I usually buy whole spare ribs and cut the tips off to make my own St. Louis style. St. Louis are my favorite but I love baby back as well. That rib looks good and has great color.


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