Nothin' wrong with spares. A little more prep work than loin backs, but just as tasty. If they came labeled "St. Louis", that usually means most of the trimming is already done. Hope the membrane got peeled off the back before starting to cook. If not, no big deal. Sounds like you're using a grill. Higher heat is OK, too-- it doesn't always require low & slow. When you can stick a toothpick into the meat between the bones, and it goes in like soft butter, they're tender and done. Don't put on any sauce until then, and continue to cook just long enough to set the glaze, but not burn the sugars in it.
"I find the pastrami to be the most sensual of all the salted cured meats. Hungry?"
I love St. Louis ribs, or baby backs, for that matter. I usually rub and refriegerate, then wrap in foil. I cook in foil for first hour to 90 minutes (depending on cut of ribs and cooking heat), then unwrap and cook over direct heat, turning every 5-10 minutes until done (2-3 hours total, depending on cut of ribs).
Today, I cooked 3 skirt steaks for tacos. Tonight, I think it is burges (one of my boys and a friend went to Acquisipace for beer ond to grab somethng for me to cook). Waiting to start the nba game being recorded now. Last nights game was Fantastic
The ribs were very tasty. I had a few from the narrow/lean end. Yummy. Dom had the larger ones. He loved them, but MAN! What alot of waste.... too much fat, as far as I'm concerned.
Nevertheless, being the good wife, I'll continue to buy them.....but lust for babybacks.
"Don't argue with an idiot; people watching may not be able to tell the difference."
I'm with you, I much prefer baby backs to spares. Just a personal preference, I guess.
My inlaws did a crawfish boil yesterday and they had about 15 pounds left that they were just going to toss that I took home. So I've spent the last hour or so peeling them and now I'm making stock for bisque. My thumb hurts from peeling but I'm looking forward to bisque for dinner!
Spares do take a bit more prep work. Even if purchased already St. Louis-trimmed, they typically can use some more meat-side surface-fat trimming. Loin backs you can generally just pull the membrane off the back side and cook, but at a premium for the convenience.
"I find the pastrami to be the most sensual of all the salted cured meats. Hungry?"
I am embarrassed to say that I've never pulled the back membrane off..... I shall start. Loved your toothpick test. It's a keeper!
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Jesse- I've got a KICK ARSE recipe for crab bisque.... but it's not on this computer. I promise you that when I get the time I'll type it out and send it to you. Cook it once a year over the holidays.
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Have a great holiday weekend, gang.... it's been raining here for HOURS.
"Don't argue with an idiot; people watching may not be able to tell the difference."
Oh wait, you didnt tell me there's chocolate cake! lol I'm making dog food...does that count?
“I'm sure when Peyton Manning was growing up he always wanted to throw the TD pass that gave the Saints a Super Bowl win," Jorge Arangure wrote. "Now he has."
I'll type it out and send it to you. Cook it once a year over the holidays.
