So I have a question for the CP grilling/smoking afficionados here.
I see on food cooking shows, BBQ contest shows, and here on CP they cook pork spare ribs. Why? Also called St. Louis cut.
I'm a baby back snob myself. Have accidentally bought spare ribs and cooked them.
They're ok. But that end with the bone, that they make riblets with pisses me off.
So why do people prefer spare over baby back? Is it because they are more uniform and cook evenly together? Where as baby backs can have a larger side than the other.
So what's the reason CP experts? Try to convince me, please.
Originally Posted by ptlyon:
So I have a question for the CP grilling/smoking afficionados here.
I see on food cooking shows, BBQ contest shows, and here on CP they cook pork spare ribs. Why? Also called St. Louis cut.
I'm a baby back snob myself. Have accidentally bought spare ribs and cooked them.
They're ok. But that end with the bone, that they make riblets with pisses me off.
So why do people prefer spare over baby back? Is it because they are more uniform and cook evenly together? Where as baby backs can have a larger side than the other.
So what's the reason CP experts? Try to convince me, please.
Go.
There's no right or wrong answer but parts of this link might help.
Comparing St Louis-style ribs vs. baby back, the most apparent visual difference is the shape. St Louis ribs are flatter and straighter, whereas the baby back ribs are curved and shorter. Because the St Louis ribs are flatter and easier to brown and get just right on the grill, they can cook more evenly, which is excellent. They also have a more succulent and fattier characteristic. The fat is bursting with flavor, but there is meat there as well.
Baby back ribs vs. St Louis ribs give you a contest of fat versus meat. The baby back ribs are meaty, making them easier to marinate in any sauce. You have to be more selective with the St Louis ribs. The meaty rib is heartier and will fill you up faster, plus it is leaner and healthier for you. If you are looking to watch your figure and stick with a diet while still enjoying some delicious ribs, then the baby back ribs are the right choice.
I have moved from Baby Backs to St. Louis personally. [Reply]
For me #1 is price. Baby back can be easily double the price of spares. Back back are higher up on the rack and contain a portion of the loin which typically will make them a meatier rib. Which is why most people prefer them. Spares, whether they have been trimmed down to a STL trim, or just the bone removed, or the bone and ribs tips removed is my preference. If I can get 2 racks for the price of 1 back back rack, that's a no brainer to me.
I smoked a rack of STL yesterday for some family. I don't think they knew or gave a damn what cut they were. Only thing left was bones.
edit*
trimmings from spares always get smoked and thrown in beans. [Reply]
My neighbor who's off the boat Italian and genuinely hates everything has warmed up to me a bit and gave me some of his hand made sausage...and biscotti for morning coffee...both of which are straight fire
Anyway, finally got around to using the sausage on a homemade pizza, the other is a white pizza with green olives and a fuck ton of garlic
Originally Posted by KCUnited:
My neighbor who's off the boat Italian and genuinely hates everything has warmed up to me a bit and gave me some of his hand made sausage...and biscotti for morning coffee...both of which are straight fire
Anyway, finally got around to using the sausage on a homemade pizza, the other is a white pizza with green olives and a fuck ton of garlic
I'm a devout Carnivore so that legit Italian sausage looks and sounds incredible, but that white pizza sounds even better... loves me some green olives on pizza, briny salty tartness almost like a vegetarian anchovy
And you can never have too much garlic on a pizza [Reply]
Last night’s dinner was 8 oz. Sirloins, marinaded overnight, pan seared, and finished in the oven; garlic mashed potatoes, and garlic Parmesan asparagus.
Have to say I was pretty pleased with the results. [Reply]
Tonight is a heaping catfish fritter basket from the local pub, with excellent potato salad, onion, tartar... and some fried green tomatoes I'll be making fresh
Tomorrow night is ribeye street tacos, picked up two big ones and they're going in an overnight marinade of OJ, fresh garlic, onion powder, cumin and oil... then getting flame grilled and chopped up
Topped with chipotle lime crema, cilantro and onion
Mrs. GloryDayz and I are really enjoying learning how to cook on the new Blackstone. Tonight is easy, brats for a pool party, but the fried rice, bacon, and chicken breasts we've done have been a fun thing to learn.. [Reply]
Prosciutto, mozzarella, roasted red peppers and arugula with a dressing of EVOO, balsamic vinegar, basil paste, garlic powder, salt and pepper whisked in small bowl and spread on both sides with silicone brush after removing excess dough.
Ate half and wrapped the other half for tomorrow. It was delicious.
Originally Posted by scho63:
Made a giant sandwich on Ciabatta loaf.
Prosciutto, mozzarella, roasted red peppers and arugula with a dressing of EVOO, balsamic vinegar, basil paste, garlic powder, salt and pepper whisked in small bowl and spread on both sides with silicone brush after removing excess dough.
Ate half and wrapped the other half for tomorrow. It was delicious.
The French dip tonight! Cut roast beef from the deli and provolone cheese as well. Fresh French bread and McCormick's Au Jus mix. Heat the roast beef in the oven in foil for 350 for 20 min. Meanwhile, heat Au Jus. On French bread spread Arby's Horsey sauce, add heated roast beef. Add the provolone cheese. place sandwich under the broiler for 1 1/2 minutes. Serve with Au Jus. Dip sandwich in Au Jus and enjoy! [Reply]
