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Ribs for the office

BigBuford
BigBuford Posts: 78
edited August 2022 in EggHead Forum
Today I Qed two racks of spares and three racks of St Louis for the office. 
Empty platter in ten minutes. 
Top row spares bottom row St Louis
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    Well played sir.  Those look awesome.  Love that you mixed it up a little.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lousubcap
    lousubcap Posts: 36,800
    That is bringing it home on several fronts.  Great cook and I suspect the carry-over will yield great results.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • loco_engr
    loco_engr Posts: 5,818
    edited August 2022

    @BigBuford

    Nice looking cook, but I'm confused about the difference between "two racks of spares and three racks of St Louis"
    By chance where they baby backs?
    aka marysvilleksegghead
    Lrg 2008
    mini 2009

    Henny Youngman:
    I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
    Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap
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  • BigBuford
    BigBuford Posts: 78
    Two racks of regular spareribs and three racks of St Louis cut ribs. 
    No loin backs on this cook. 
    I hope this answers you question. 
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,484
    edited August 2022
    This has a pic of the three:

    https://www.bonappetit.com/story/how-to-buy-pork-ribs/amp

    Spare ribs have the little candy corn shaped cartilage stuff and really tender meat still on. Cut that off and you have St. Louis. 
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  • TWags15
    TWags15 Posts: 71
    Elite cook and love treating the coworkers! I do somewhat frequently with protein, but more often with sweets or “experiments.” The pulled pork has actually netted a couple weekend side jobs for grad parties. Fun stuff.
    Tim
    Large BGE (2020), Outdoor Kitchen (Summer 2021)
    Aurora, IL
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  • RRP
    RRP Posts: 26,455
    edited August 2022
    TWags15 said:
    Elite cook and love treating the coworkers! I do somewhat frequently with protein, but more often with sweets or “experiments.” The pulled pork has actually netted a couple weekend side jobs for grad parties. Fun stuff.
    I’ve been retired for 17 years now but 2 years before I retired I egged 3 butts. After pulling them then the next day I reheated the meat in a BIG crock pot using the secret Coca-Cola trick. Talk about WOWING a bunch of people which included 2 guys who thought they were BBQ studs with their gas grills!  I recall I even served the meat with a couple homemade sauces on the side which I believe made my office treat all that much more unique! 
    Re-gasketing the USA one yard at a time 
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