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

    Reputations:
    3
    Joined:
    Dec 13, 2011
    Messages:
    31,749
    Likes Received:
    5,862
    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 VIP Extreme Gold

    Reputations:
    328,125
    Joined:
    May 23, 2011
    Messages:
    166,260
    Likes Received:
    99,676
    baby back :cheer:
     
  3. Schmoopy

    Schmoopy Shit Mult Hunter 2010 OG Gold

    Reputations:
    91,640
    Joined:
    Aug 25, 2010
    Messages:
    220,877
    Likes Received:
    46,353
  4. Harry Gibbs

    Harry Gibbs the boss of all men

    Reputations:
    3
    Joined:
    Dec 13, 2011
    Messages:
    31,749
    Likes Received:
    5,862
    beat it jew. we're talking pork here with the normal people.
     
  5. RobsDad

    RobsDad Well-Known Member 2010 OG VIP Gold

    Reputations:
    6,753
    Joined:
    Sep 28, 2010
    Messages:
    3,887
    Likes Received:
    3,830
    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 VIP Extreme Gold

    Reputations:
    328,125
    Joined:
    May 23, 2011
    Messages:
    166,260
    Likes Received:
    99,676
    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

    Reputations:
    0
    Joined:
    Sep 2, 2010
    Messages:
    8,955
    Likes Received:
    0
    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 2010 OG VIP Gold

    Reputations:
    6,753
    Joined:
    Sep 28, 2010
    Messages:
    3,887
    Likes Received:
    3,830
    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

    Reputations:
    84,852
    Joined:
    Dec 15, 2011
    Messages:
    25,112
    Likes Received:
    30,672
    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

    Reputations:
    0
    Joined:
    Sep 2, 2010
    Messages:
    8,955
    Likes Received:
    0
    Stop rubbing your meat so damn much!
     
  11. banksy

    banksy It's summertime VIP

    Reputations:
    16,987
    Joined:
    Dec 14, 2011
    Messages:
    82,569
    Likes Received:
    12,207
    This place does 'em the best:

    [​IMG]
     
  12. Tarpon1965

    Tarpon1965 Resident Dawg Whisperer

    Reputations:
    0
    Joined:
    Sep 2, 2010
    Messages:
    8,955
    Likes Received:
    0
    Chilis is more better.
     
  13. beatlejaws

    beatlejaws nowhere poster

    Reputations:
    403
    Joined:
    Dec 13, 2011
    Messages:
    54,290
    Likes Received:
    5,649
    this question is like watching a ping pong match
     
  14. Porn Stache

    Porn Stache Active Member

    Reputations:
    0
    Joined:
    Sep 14, 2010
    Messages:
    12,582
    Likes Received:
    0
    I hate St. Louis Style.

    Just so everyone knows.
     
  15. Vyb

    Vyb serial chiller Gold

    Reputations:
    5
    Joined:
    Sep 16, 2010
    Messages:
    43,520
    Likes Received:
    1,303
    So St. Louis style is a cut?

    I only know Memphis ribs, dry or wet for a nucca.
     
  16. Psycho2

    Psycho2 Patron Saint of the Banned

    Reputations:
    77,531
    Joined:
    Sep 17, 2010
    Messages:
    48,933
    Likes Received:
    40,103
    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 Time to pulsate. Time to yearn. 2010 OG POTY The Bar Gold

    Reputations:
    59,784
    Joined:
    Oct 25, 2010
    Messages:
    118,923
    Likes Received:
    46,287
    Dinkus Mayhem's dilemma. :bigthink
     
  18. Capn Crud

    Capn Crud The pride of Cucamonga VIP

    Reputations:
    59,801
    Joined:
    Dec 13, 2011
    Messages:
    72,613
    Likes Received:
    14,596
    Damn! :buffet:
     
  19. Tarpon1965

    Tarpon1965 Resident Dawg Whisperer

    Reputations:
    0
    Joined:
    Sep 2, 2010
    Messages:
    8,955
    Likes Received:
    0
    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

    Reputations:
    265,507
    Joined:
    Jan 18, 2012
    Messages:
    174,712
    Likes Received:
    106,748
    baby back, just love how the slide right off the bone if done properly. Now I want ribs for breakfast.