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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-03-2013, 10:23 AM   #1
CharredApron
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Default Rib ? Babybacks vs Kansas city style.

Which do you prefer? I am heading to the butchers and I have mainly cooked Babybacks, but after looking at these posts all day, I am thinking that the larger KC style might be better cooked on the Smoker. For years I have done the BB's in the oven low and slow at 190 all day in a pan of watered down q sauce and then basted with beer. Then off to the gasser to finish. However, when I do bb's on the smoker I don't think the ones I get have enough fat to render and they aren't as tender as my oven roasted ones. Are KC style better?
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Unread 04-03-2013, 10:35 AM   #2
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I was a long time loin back rib cooker. I didn't really like the thicker meat on the loin back especially the super thick part on the beginning and always found myself taking ribs from the end. I tried spares and while I liked the evenness of the meat and the flavor I hated all the cartilage and small bones. I then gave up and went back to the loin backs again. I just tried some KC trimmed spares, and fell in LOVE with them.. For me it was the best of both worlds no small bones and even meat thickness. It's all I do now.
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Unread 04-03-2013, 10:48 AM   #3
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Whats the difference between St Louis and KC Style ribs?
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Unread 04-03-2013, 11:06 AM   #4
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Quote:
Originally Posted by Hometruckin View Post
Whats the difference between St Louis and KC Style ribs?
I'd like to know too.
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Unread 04-03-2013, 11:12 AM   #5
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Kansas City style ribs are like St. Louis Style ribs except that all of the gristle, flap meat and long strips of fat are trimmed off. (And smoked as "rib tips"). The result is a tapered slab. I'll try to find a picture or video... Somebody help me here.
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Unread 04-03-2013, 11:17 AM   #6
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Quote:
Originally Posted by shirknwrk View Post
Kansas City style ribs are like St. Louis Style ribs except that all of the gristle, flap meat and long strips of fat are trimmed off. (And smoked as "rib tips"). The result is a tapered slab. I'll try to find a picture or video... Somebody help me here.
Funny thing is that's how I sometimes trim my spares.....been doing that for several years. I didn't realize that was a particular style of ribs and always thought of that as St. Louis as well.
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Unread 04-03-2013, 11:23 AM   #7
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This is the best tutorial I've seen for trimming St. Louis style, and he's a brethren.

http://thehogblog.com/?p=695
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Unread 04-03-2013, 11:24 AM   #8
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Have never heard of a differentiation between St. Louis cut and KC before. And the definitions of St Louis style ribs is the same as what Shrknwrk describes above as KC style. Rib tips are pretty popular around here as well!

Only thing I've ever heard about Kansas City style ribs has to do with the seasoning and saucing of them. Interested to see where this goes as maybe I'm missing something?

I'm also a bigger fan of spares than back ribs, as I think they are tastier due to the higher fat content
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Unread 04-03-2013, 11:32 AM   #9
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I like them both.
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Unread 04-03-2013, 11:41 AM   #10
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If you trim off everything except the meat & bones that are under the silverskin, you'd have a Kansas City trimmed slab. Only a little more than half the untrimmed slab.
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Unread 04-03-2013, 12:20 PM   #11
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Quote:
Originally Posted by shirknwrk View Post
If you trim off everything except the meat & bones that are under the silverskin, you'd have a Kansas City trimmed slab. Only a little more than half the untrimmed slab.
I thought this was St. Louis style? Am I missing something?
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Unread 04-03-2013, 12:33 PM   #12
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My spares look tapered after trimming. That sometimes fools my wife into thinking they're baby backs....and she prefers bb's over spares.....lol..
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Unread 04-03-2013, 12:35 PM   #13
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Quote:
Originally Posted by shirknwrk View Post
Kansas City style ribs are like St. Louis Style ribs except that all of the gristle, flap meat and long strips of fat are trimmed off. (And smoked as "rib tips"). The result is a tapered slab. I'll try to find a picture or video... Somebody help me here.
Kansas City style ribs
I prefer St. Louis cuts self, especially for comps
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Unread 04-03-2013, 01:23 PM   #14
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Quote:
Originally Posted by MS2SB View Post
I thought this was St. Louis style? Am I missing something?
I believe the same thing
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Unread 04-03-2013, 03:09 PM   #15
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Per Wikipedia..
St. Louis style ribs (or St. Louis cut spare ribs) are St. Louis style when the sternum bone, cartilage, and rib tips (see below) have been removed. The shape is almost rectangular. Kansas City style ribs are trimmed even more closely than the St. Louis style ribs, and have the hard bone removed.



Per the man over at Amazingribs.com
Kansas City cut. Not a commonly accepted term, it is usually used to refer to what is otherwise known as a St. Louis cut. Sounds like a little Missouri rivalry to me.




Per here... http://texascookin.blogspot.com/2009...louis-way.html
"Once you get past the last (12th or 13th) rib, you make the perpendicular cut to separate the thin tail meat from the slab of ribs. Cutting off that end as well as the chine bone and catilege is what makes a St. Louis cut into a Kansas City cut (so I've been told)."



Per here... http://www.bigdaddyskitchen.com/bbq&grilling/ribs.htm
"You may have heard of St. Louis style ribs and Kansas City style ribs. These are merely variations on spare ribs, and refer to the way the slabs are trimmed. St. Louis style has the brisket bone removed, while Kansas City style are trimmed even more having the hard bone removed."




So it sounds to me that no one really knows what the difference is. 4 Different sites with four different answers. Sounds like we have a debate on our hands...

Heck, even I don't know the difference and I'm a born and raised STL native..
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