I am ready to take the plunge and do some ribs this weekend in my Smokette. I've heard alot of talk about ribs, Baby Backs, St. Louis, and Spares. I've done baby backs on my weber in the past. I even did some on a Brinkman barrel type cooker with an offset firebox. I bought them at the local Safeway and I think they were smithfield and they were cryopacked. When I finished cooking them they were pretty tender, but they were quite smoky and the meat was a definite Pink...not white as I expected. Does anyone have an idea what I did wrong there? Also most of the stores only sell either the spare ribs or the baby backs or the country style ribs. Can someone give me a quick course on how to tell a St. Louis from a spare or a baby back. Is it only size? I guess they all "eat" pretty good when they are cooked properly.
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