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St. Louis ribs ?? newbie question

edited November -1 in EggHead Forum
What in tarnation is a "St. Louis style" sparerib? My local Super-
saver has them on sale this week for $1.99 per lb. Should I pick
some up, or stick to buying baby-backs at $3. 89 per lb? Thanks
in advance, for helping a newbie!!

Comments

  • Tim MTim M Posts: 2,410
    Young forever,[p]Good question and a tough one to answer because its hard to understand. I grew up in St Louis and never had a rib there- let alone a St Louis cut one. The link below is a great site to learn about pork, it might help.[p]The St Louis rib is a spare rib (larger bone than a baby back) and the best I can figure - it's more about the bone "curve" than anything else. They trim it a bit differently too - but it's a spare rib.[p]Tim
    [ul][li]RibMan link[/ul]
  • SpinSpin Posts: 1,375
    Young forever,[p]Give them a try, cooking as you do with the baby backs. The only difference is the spares will take about 1-1.5 hours longer to cook.[p]Spin

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