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Name:   Mack - Email Member
Subject:   Baby Back vs. St. Louis Ribs??
Date:   8/13/2013 9:14:01 PM

Smoked my first rack of St. Louis ribs tonight. Rub was a Memphis style of brown sugar, chipotle, cayenne, garlic, onion, paprika, etc, etc. Smoked on a Weber for 4 hours indirect at @ 275*. Pulled off, bathed in a mustard sauce, wrapped in foil and back on the grill for another hour.
Very, very, very competitive with Baby Backs for flavor and amount of meat. Price per slab is way less than BB's.
Competition cooks like a STL rib, and I see why.









Name:   Mack - Email Member
Subject:   Baby Back vs. St. Louis Ribs??
Date:   8/13/2013 9:17:38 PM

Just more about a STL rib. Suckers were good and just as good as a Baby Back!!






Name:   crappyattitude - Email Member
Subject:   One word......
Date:   8/14/2013 6:59:36 AM


YUM!!!!!!

Crappy : )

(Just outside of Nashville)



Name:   Tall Cotton - Email Member
Subject:   Baby Back vs. St. Louis Ribs??
Date:   8/14/2013 8:39:00 AM

Like many other things (BGE's :-) we have been brainwashed by catchy advertising to believe that baby backs are better. I like St Louis style but most folks see the square uniformity of the BB's as more desirable. The proof is in the taste and it looks like you have that figured out. I'm surprised you didn't cook them on the Masterbuilt.




Name:   Mack - Email Member
Subject:   Baby Back vs. St. Louis Ribs??
Date:   8/14/2013 9:42:01 AM

More than 2 slabs and I would use the Masterbuilt. But, I got another widget for the Weber that is perfect for ribs. It is a half-moon aluminum tray that keeps all the coals in a small area on the side of the coal grate and allows more area for indirect cooking plus it is easier to control temperature. Also, I am in Birmingham dodging UPS planes and the MB is at the lake house.



Name:   Mack - Email Member
Subject:   Baby Back vs. St. Louis Ribs??
Date:   9/4/2013 9:05:47 PM

Ahhh crap!!. I just did 2 racks of BabyBacks this weekend exactly the same as the St. Louis racks before??
Toss-Up for me. Both St. Louis and BabyBacks were just awsome.
Pork is evil anyway, according to Levi. But, He never gnawed on a smoked rib. His loss. (Ric, you watching?)
In future, I will load up the freezer on whichever is on sale. As long as they are good quality ribs it does not seem to make a difference. Cook times/prep are the same.



Name:   roswellric - Email Member
Subject:   Baby Back vs. St. Louis Ribs??
Date:   9/6/2013 9:54:22 PM

Not near the fat in the KC's...Two edged sword...You have to go lower and slower. Glaze whether BBQ or something else will keep it from drying out. Those look great.



Name:   roswellric - Email Member
Subject:   Baby Back vs. St. Louis Ribs??
Date:   9/6/2013 9:55:52 PM

HAHA! Yes the pig is bad but hey. it's just a sin against the flesh not the soul :-)





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