I have recently eaten St. Louis Ribs and found them to be meaty and tasty. What is the real difference between them and good ol baby backs? The Safeway has them on sale this week so I was going to try and smoke some.
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I notice that the loinbacks cook better for me . They are a little more consistant in size(from end to end) than the spares. Spares around here do seem to be a little more meaty but I cannot get St. Lewis cut ribs easily. My Sams carries IBP spares/brisket bone off they call them. This is a full spare and to me by the time I cut them into St. Lewis spares I am up to the price of loinbacks. Make sense??? I also dont like the cartilege in a un trimmed spare so I have a lot of waste. I just stick to the loinbacks with much success. BUT if the price of loinbacks keeps going up I may resort to spares because of price. I picked up 24 slabs of loinbacks at Sams last week at $2.68lb. Great deal!!! They went up to $3.91 the next day!! Good luck.
Say Bubba, are the loinbacks you are referring to the same as what they call country spare ribs? Yes, well the spare ribs here in the supermarkets are about $2.99@ lb. whereas the St Louis ribs are $4.99.
I find the loin backs easier to cook and more tender, but with a little patients, the spares come out great, and alot cheaper too. Also I think spares have more of a better pork flavor, loins are more mild tasting. For myself I like the spares better overall
Jon
Jon
So we are on the same page,here is a pretty good site.
http://www.ribman.com/abtribs.html
Like Jon,I like spares.
Trimming to a St. Louis cut eases the cooking and leaves great snacks for the cook with the trimmings.
They also go great in your beans.
http://www.ribman.com/abtribs.html
Like Jon,I like spares.
Trimming to a St. Louis cut eases the cooking and leaves great snacks for the cook with the trimmings.
They also go great in your beans.