baby back vs st. louis style ribs

Discussion in 'The Bar' started by Harry Gibbs, Jul 7, 2012.

  1. Harry Gibbs

    Harry Gibbs the boss of all men

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    i bought two racks a ribs to slow cook in the oven today, one rack of baby backs and one of st. louis style. i can't remember the last time i had st. louis style ribs and i never ever made them before. any tips or things to consider when cooking them that would be different than baby backs? which are better -- baby back or st. louis style?

    i kick ass with baby back ribs:

    [​IMG]

    [​IMG]
     
  2. Shivvy

    Shivvy Well-Known Member

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    baby back :cheer:
     
  3. Schmoopy

    Schmoopy Shit Mult Hunter

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  4. Harry Gibbs

    Harry Gibbs the boss of all men

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    beat it jew. we're talking pork here with the normal people.
     
  5. RobsDad

    RobsDad Well-Known Member VIP

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    I use the same rub on both, but when I start them in the oven, I wrap the St.Louis ribs in foil.

    I don't know why, but the bigger ribs seem to dry out more than the baby backs.
     
  6. Shivvy

    Shivvy Well-Known Member

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    i put rub on, then i grill for a about 10 minutes. put sauce on then put them in the oven for 2 1/2 hours on 250. take off. put back on grill for 10 minutes
     
  7. Tarpon1965

    Tarpon1965 Resident Dawg Whisperer

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    Dinkus, St Louis are just spare ribs cut down. We prefer them as they have more meat than the babybacks. The St Louis will take more time, maybe an hour or two longer on the smoker at 225, to cook than the BBs.
     
  8. RobsDad

    RobsDad Well-Known Member VIP

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    I rub....drop in the oven at 250......cook for about 3 hours.

    Rub em again.....wrap them in foil, then back in the oven for another hour.

    Take em off, to finish and sauce on the grill.
     
  9. idiotbox

    idiotbox Looking for a dime and found a quarter. VIP

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    if you want to do them right, you have to remove the oven from the equation. yes it will get the job done but they surely won't be as good as ribs done on the grill/smoker.
     
  10. Tarpon1965

    Tarpon1965 Resident Dawg Whisperer

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    Stop rubbing your meat so damn much!
     
  11. banksy

    banksy Like a 40 degree day VIP

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    This place does 'em the best:

    [​IMG]
     
  12. Tarpon1965

    Tarpon1965 Resident Dawg Whisperer

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    Chilis is more better.
     
  13. beatlejaws

    beatlejaws nowhere poster

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    this question is like watching a ping pong match
     
  14. Porn Stache

    Porn Stache Active Member

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    I hate St. Louis Style.

    Just so everyone knows.
     
  15. Vyb

    Vyb serial chiller Gold

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    So St. Louis style is a cut?

    I only know Memphis ribs, dry or wet for a nucca.
     
  16. EasyJesus

    EasyJesus Papi Gold

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    I did these last weekend, I;ve never tried the St Louis style, I'll have to look it up

    1. Pull facia off, rub down w/ garlic, sea salt, fresh ground pepper and a little brown sugar, place in lexan dish, pour a beer in and cover with tin foil.
    2. Bake for 2 hours at 290 and then finish on the grill over low heat while you baste the bbq sauce on, I like Sweet Baby Rays

    [​IMG]
     
  17. RH Goatcabin

    RH Goatcabin Unknown Member VIP

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    Dinkus Mayhem's dilemma. :bigthink
     
  18. Capn Crud

    Capn Crud The Pride of Cucamonga VIP Gold

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    Damn! :buffet:
     
  19. Tarpon1965

    Tarpon1965 Resident Dawg Whisperer

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    Yes, it's to make them more even in size so everything cooks more evenly.

    [video=youtube;H_MGM_RRTUQ]http://www.youtube.com/watch?v=H_MGM_RRTUQ[/video]
     
  20. BrulesRules

    BrulesRules Just grab 'em in the biscuits VIP

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    baby back, just love how the slide right off the bone if done properly. Now I want ribs for breakfast.