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Old 10-27-2017, 10:29 AM   #1
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Default Pork Ribs

What is your favorite type of pork rib?

Baby Back or St. Louis Style?
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Old 10-27-2017, 10:51 AM   #2
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Default Re: Pork Ribs

I prefer the St Louis cut.
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Old 10-27-2017, 11:00 AM   #3
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Default Re: Pork Ribs

Definitely St Louis or even just a nicely trimmed spare rib.
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Old 10-27-2017, 11:02 AM   #4
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Default Re: Pork Ribs

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Originally Posted by dreammachine View Post
What is your favorite type of pork rib?

Baby Back or St. Louis Style?
The ST. Louis, hands down. At my annual 4th of July bash, I traditionally serve these, as they are tenderer and more flavorful (because of the marbling). I also love to chew the bones and the most flavorful area around the top of the rib with the tender gristle and fat, most of which renders in cooking, leaving mostly tender flavor. I make my own flavorful rub and add a southwestern style tomato based sauce to accompany.
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Old 10-27-2017, 11:49 AM   #5
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Default Re: Pork Ribs

St. Louis style is what they usually smoke at competitions I think.
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Old 10-27-2017, 02:32 PM   #6
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Default Re: Pork Ribs

Baby back...don’t wanna trim and don’t want that top cap...most competition guys go through the trouble of cutting that top cap and trimming just to make a baby back...I just wanna pull the membrane off, rub then smoke.
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Old 10-27-2017, 04:57 PM   #7
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Default Re: Pork Ribs

If cooked properly, both!
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Old 10-27-2017, 05:04 PM   #8
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Default Re: Pork Ribs

If cooked improperly, neither.

Unfortunately, that's generally the case, in my estimation.
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Old 10-27-2017, 07:15 PM   #9
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Default Re: Pork Ribs

I don't like baby backs and I do not like fall off the bone anything. The best possible flavor and texture comes from St. Louis ribs from a good breed of hog.
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Old 10-27-2017, 07:37 PM   #10
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Default Re: Pork Ribs

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Originally Posted by The Yancey View Post
I don't like baby backs and I do not like fall off the bone anything. The best possible flavor and texture comes from St. Louis ribs from a good breed of hog.
Amen, brother. Most don't know or believe this. I only buy mine from a well-known purveyor of hogs.

None of that vacuum packed grocery store crap........
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Old 10-27-2017, 11:20 PM   #11
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Default Re: Pork Ribs

I prefer spare ribs. St Louis is just the style of cut. I always buy mine whole and trim them myself. Back ribs are from the pork loin area of the hog. They are meatier, but they have less flavor because they have less fat, just like pork loin. Spare ribs are lower on the hog and closer to the best part of the pig with the best rendering fat—the pork belly. That’s why spares taste better. The lore surrounding baby backs is the product of good marketing, just like chicken wings.
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Old 10-27-2017, 11:32 PM   #12
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Default Re: Pork Ribs

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Amen, brother. Most don't know or believe this. I only buy mine from a well-known purveyor of hogs.

None of that vacuum packed grocery store crap........

Berkshire, Red Wattle, Duroc, Old Spot, and Tamworth are worthy breeds. Mostly I get Berkshire and Duroc.
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Old 10-27-2017, 11:39 PM   #13
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Default Re: Pork Ribs

I keep seeing people recommend St Louis cut ribs over baby backs so I need to give them a try. I've been hesitant because every time I've had spare ribs it was like picking through a bunch of gristle just to get a little bit of meat. I probably just haven't had them from somewhere decent.
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Old 10-28-2017, 09:41 AM   #14
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Default Re: Pork Ribs

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Originally Posted by CockRoche View Post
I keep seeing people recommend St Louis cut ribs over baby backs so I need to give them a try. I've been hesitant because every time I've had spare ribs it was like picking through a bunch of gristle just to get a little bit of meat. I probably just haven't had them from somewhere decent.
Nah you just got to trim the heck out of them and get that membrane off.
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Old 10-28-2017, 09:50 AM   #15
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Default Re: Pork Ribs

Baby back ribs with honey BBQ with some bushes maple cured baked beans on the side. Lawd ah Mercy!
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Old 10-28-2017, 10:20 AM   #16
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Default Re: Pork Ribs

Baby Back
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Old 10-28-2017, 10:28 AM   #17
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Default Re: Pork Ribs

St. Louis is where its at. I generally buy spare ribs and cut off the rib tips and trim the fat, but I've never found a good way to make use of the rib tips. What do ya'll do with 'em?
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Old 11-04-2017, 08:42 AM   #18
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Default Re: Pork Ribs

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St. Louis is where its at. I generally buy spare ribs and cut off the rib tips and trim the fat, but I've never found a good way to make use of the rib tips. What do ya'll do with 'em?
I do not remove them. Basically, a St. Louis cut is the name given with the tips removed. But I leave these flavorful, tender morsels on. They are delicious, especially if you like gnawing. Only on a poor quality cut (hog) are these gristles tough. The surrounding meat is so tender, it practically melts in your mouth. In my estimation,they are as much of secret as wings used to be.
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