St Louis ribs...

Decided to go with them today. Nine times out of ten I do baby backs. Barbecue sauce and Dijon potato salad are finished, as is the cole slaw. Ribs are just a few minutes away, been smoking a little over four hours. Looking over wines right now.

MMMMMMMMMMMMMMMMMMMMMMM!!!!!!!!!!!!!!!!!!!!

John

That's about the same time we smoke 'em. Baby backs about an hour less. We put a gloppy sauce on the St Louis AFTER removing them from the smoker, and a Caroline Red sauce on the baby backs, again after smoking. Hope you and all others had a great Fourth nomatter where you live.

Chef, are you using the "St. Louis" designation to describe the cut of the rib or the method of preparation. My understanding is that St. Louis style ribs are spare ribs from which the brisket bones have been removed which are then smoked with a wet sauce. Is that what you mean?

Mark Lipton

Chef, are you using the "St. Louis" designation to describe the cut of the rib or the method of preparation. My understanding is that St. Louis style ribs are spare ribs from which the brisket bones have been removed which are then smoked with a wet sauce. Is that what you mean?

Mark Lipton

Just the cut, Mark.

Sounds great, chef! I was visiting my parents this weekend, or else I would have broken out the smoker and done some ribs I prefer baby backs, especially as it's hard to get St. Louis cut spareribs in New England.

I could, of course, buy an untrimmed rack of spareribs and remove the chine and brisket myself to leave a St. Louis cut. Any suggestions on what to do with the trimmings from such a procedure?

-Paul W.