R
rescue_ranger
Guest
Ribs, you have whole slab or spare ribs, baby back, KC cut also known as St. Louis cut, but lately I have heard of a Colorado cut? And a Missouri cut? I have never heard of these I am thinking it is probably a KC cut just called different for the cook’s home state? Don’t know, not sure that’s why I am asking I always do KC cut, I will trim off the gristly rib tips, square off the ends and trim off the flap, always makes for a great end product and if cooked right it will show a little bone when done. What’s ya alls preference when it comes to ribs? Do you trim them down or throw a slab on? Curious is all
Thanks
RR
Thanks
RR