Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

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They are just better ...

SmokeySmokey Posts: 2,468
edited 11:51AM 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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