I’m going to purchase a case of pork ribs, for a large gathering in a couple weeks.
For you guys that know ribs, what should I get?
They come in a bunch of different forms, Baby back St. Louis Spare And also numbered for quality.
What do you guys use that is both somewhat economical, meaty and flavorful .
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
If I was cooking for a pack of Minnesotan’s it would be BB’s.
Or anyone else if it were me. You pay out the butt for bones that you can't eat when you buy ribs. What you do get is delicious but so are BB's and they are a lot easier to cook, practically idiot proof.
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Baby Backs cooked with mesquite wood. Damn! This makes me want to thaw some out. Make some jalapeño poppers, corn on the cob, skillet fries and onions.
I, too, like the St Louis cut. For a larger group, get a couple or two or more Boston butts . . . longer time to finish but a lot more (quantity) flavorful meat, but that's just me.
Any cut of pork you get would be MY favorite.
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Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
I can get baby back for $2.98/ pound and St Louis for $1.29 by the case.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
i used to do baby backs but have switched over to st louis cut spares. if you can get a deal on the full spare, its easy to trim them to st louis style. the reason i like the st louis style is that they are usually evener (is that a word?) in size from one end of the rack to the other. that makes for easier smoking. the bb's usually have a big fat end and the rack tapers off to smaller and thinner on the other end which gets overdone. while you can get a good even cook on bb's, for me and my wsm, its easier with st louis. plus there is a lot of meat on a st louis style and when done right i think they are tastier with a better texture than bb's. and they are usually cheaper.
