Name:	Mack -	Reply
Subject:	St. Louis Cut vs. Baby Back ribs??
Date:	6/12/2017 8:04:06 PM

One more time, just to jingle this dead forum. Come on folks!!! It is Summer and time to Burn Some Meat!!

Competition cookers use STL ribs often. I think I prefer Baby Backs because of the amount of loin meat they normally have. But, the STL have more meat between the bones?? And they smoke more quickly. Both are priced about the same and are generally available.

Which and why?? Smoke Eaters Need to know these things, ya'll.

Name:	Tall Cotton -	Reply
Subject:	St. Louis Cut vs. Baby Back ribs??
Date:	6/14/2017 9:06:39 AM

I don't do ribs as often as I would like, but when I do, they are baby backs. There's just something about the St Louis style and them not being as uniform in shape. Also, you tend to get more gristle in the St Louis. I think you're correct about the amount of meat between bones. Since the St Louis are from farther down the ribs have spread a little. Either way, cooked properly they are both a tasty meal!

So do you remove the membrane from the back, or leave it on? If you remove it, what method do you use?

Name:	Mack -	Reply
Subject:	Membrane
Date:	6/14/2017 5:35:16 PM

Always remove it. I get it started at one corner with a blunt butter knife and use strips of paper towels to peel it off, many times in a single piece. Cannot imagine wanting to chew that thing...

Name:	Tall Cotton -	Reply
Subject:	Membrane
Date:	6/15/2017 10:06:26 AM

Same here Mack. If one is stubborn, must have come from a female hog, I sometimes use my catfish skinning pliers. What is your preferred method of cooking them? Fast/slow, high or low temp, time .....?

Name:	Mack -	Reply
Subject:	Membrane
Date:	6/15/2017 11:53:44 AM

Weber kettle over small indirect fire, hickory chunks, aluminum water pan. Coat with olive oil, cajun Toni's, sometimes a dash of brown sugar. Usually takes about 4 hours for bones to start pulling back. Done.

Name:	Little Talisi -	Reply
Subject:	Membrane
Date:	6/16/2017 11:26:26 AM (updated 6/16/2017 11:27:23 AM)

Baby backs, membrrane pulled,  that have had a apple juice soak then a Bad Byrons rub for at least a day. Then on the smoker at 225 for three hours untouched then a vinegar based sauce baste every 30 minutes after that until done. Smoker with charcoal and peach or apple wood chips for a light wood flavor.

Name:	Mack -	Reply
Subject:	Membrane
Date:	6/17/2017 9:50:33 AM

Glad to know somebody is reading this forum...