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Kenneth Online Content OP
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Cali, whatcha cooking, Spares?

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Yeah, full cryopacks. Two from one store @ 1.89#, six from another @ 1.99#. Cooked for the CBRSA Bench rest competition this weekend. Ribs on Saturday, pulled pork and brisket sammies today. BBQ coleslaw, grilled squash and peppers, pinto beans with bacon and onions and jalape�os. Didn't hurt Walt Berger with the beans this time!



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I love my baby back ribs, slow cook them , etc, but good beef ribs are good also, I dont slow cook the beef ribs, and I want them pink on the inside.

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What are St. Louis style ribs? I saw them[cheap] and bought and cooked them yesterday. Where do these fall between babyback and spares?


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Originally Posted by Kenneth
Originally Posted by eh76


Rib racks are the way to go but the stainless racks Cabelas sells work better. I have that set too.



You Meathead, A rack is a rack.


Careful now...other wise these yahoos will start posting "rack" pictures. grin

The reason I say the ones I got form Cabela's are better is that they are stainless steel and more compact. The take up less room and are easier to clean up. Those powder coated racks don't take too much scrubbing before the finish goes away.


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Originally Posted by Raeford
What are St. Louis style ribs? I saw them[cheap] and bought and cooked them yesterday. Where do these fall between babyback and spares?


Spare ribs that have been trimmed.

http://www.grillingcompanion.com/cooking-st-louis-style-ribs/


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Thanks, the RACK that I picked up this weekend was only $7. Couldn't resist!


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I bought a case of spare ribs from Sam's Club last week. 3 ribs per cryovac and 3 cryovacs per case for $2.24/ lb. If you buy single cryovacs they are $2.99/lb


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luv me some beef ribs...u really have to shop for them/and save till u have enough for a feed!.....I let the butcher know ..they like to remove all the meat and grind for burger or the sorry sob's will cut the rack into single bone ...for display ...man that pizz's me off...


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My favorite beef ribs are the ones on the bottom of a prime rib roast. Lots of tender meat, still pink, and no sauce! Had a bunch of them left over( on purpose) after our clubs Christmas dinner. After a racks worth for lunch, I made beef barley soup with the rest!



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Originally Posted by eh76
Originally Posted by Raeford
What are St. Louis style ribs?

Spare ribs that have been trimmed.


Yes sir.

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Originally Posted by calikooknic
My favorite beef ribs are the ones on the bottom of a prime rib roast. Lots of tender meat, still pink, and no sauce! Had a bunch of them left over( on purpose) after our clubs Christmas dinner. After a racks worth for lunch, I made beef barley soup with the rest!


They make very good beef barley soup!


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Originally Posted by eh76
Originally Posted by calikooknic
My favorite beef ribs are the ones on the bottom of a prime rib roast. Lots of tender meat, still pink, and no sauce! Had a bunch of them left over( on purpose) after our clubs Christmas dinner. After a racks worth for lunch, I made beef barley soup with the rest!


They make very good beef barley soup!


With lots of mushrooms and two fire roasted pasilla chiles. Mmmmm.



Sean
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