Originally Posted by pmad
As a St. Louisian myself, I can not support the OP.
The only ones not doing St. Louis style ribs in St. Louis are those who don't know how.
I disagree. What makes cooking stl cut ribs different than cooking a rack of untrimmed spares? Not much because they are the same thing. Stl style is simply trimmed more so than spares.
Nothing against the stl style, but I think a lot of folks think they are more popular here than they really are. And its really not a "style" of cooking ribs, all it really is is the way a rack of spares gets cut. You could take a rack of stl cut ribs and do them Memphis style with just a dry rub and still call them stl style. That of course just wouldn't make sense.
All MHO of course..X
18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC
Last edited by flyingbassman5; 01-16-2013 at 09:54 AM..
Reason: bad grammar