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Hey guys-

Dom convinced me to get a slab of "St. Louis" style ribs. I've always preferred "baby backs".

Rubbed 'em with a Breaux Bridge concotion, and have been turning, turning, turning for a couple hours.

Going to finish them off with some original KC Masterpiece sauce. (For the first time in years, we're doing "straight BBQ" flavor)

Cole slaw, sweet corn.... and a refrigerator full of leftovers if that doesn't do the trick.

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.

Thanks, sweetie! Was just about to put sauce on! Will use your toothpick trick.

---------- Post added at 07:21 PM ---------- Previous post was at 07:12 PM ----------

Your toothpick test worked. Just basted 'em. Dunno what I've been missing all these years- convinced that Baby Backs were the best- these look AB FAB!

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

Hi gang-

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.

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 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.

Doug has smoked some ribs....I made potato salad and baked beans..and a chocolate cake. Will post pics when I figure out how to do this;);)

Oh wait, you didnt tell me there's chocolate cake! lol I'm making dog food...does that count?