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Old 04-07-2005, 05:03 PM   #8
dxesmkr
On the road to being a farker
 
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Join Date: 10-29-03
Location: Upstate SC
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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.
www.willytsbbq.com
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