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We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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They are just better ...

SmokeySmokey Posts: 2,468
edited 8:18PM in EggHead Forum
<p />Again I am making some St. Louis style ribs for by beloved and myself. I've come to the conclusion that although baby back ribs look and tast great, St. Louis style ribs are meatier and tastier! These have abou 30 minutes to go (and have just been saused)![p]Smokey


  • WardsterWardster Posts: 681
    I agree.

  • SmokeySmokey Posts: 2,468
    <p />Sorry,[p]Here's that picture!
  • Smokey,[p]I've never heard of St. Louis style ribs. Is there another name for them? Are they typically found in grocery stores? Or are they a butcher item? Thanks.[p]Kevin

  • I found this site to explain the "what". I'll have to look for local availability.[p]

  • Tim MTim M Posts: 2,410
    Kevin D.,[p]It's just a rack of spare ribs with the brisket bones removed. Most peole discard them anyway. Dogs love 'em though.[p]Tim

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