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Old 04-07-2005, 05:03 PM   #8
On the road to being a farker
dxesmkr's Avatar
Join Date: 10-29-03
Location: Upstate SC

I've been using St.Louis cut for the past two years in comps.For me its getting hard to find meaty BB's(unless you custom cut)and the little fat in St. Louis make for a juicy,flavorful rib.So thats why I switched.Plus the BB's are more expensive.
If you cook a good rib it doesn't matter which one you use.I've scored equally well using both kinds.It's all in technique and the sauce.

Willy T.
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