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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-06-2007, 07:45 PM
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#1 |
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is one Smokin' Farker
Join Date: 04-27-07
Location: Mattoon, IL
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St. Louis cut back ribs?
Just ate at a restaurant that had "St. Louis cut back ribs" on the menu. Is their such a thing? The sure looked like spares to me. Tasted like rubber, which is about what I expected
 . But they did have a damn good piece of Shoe Fly pie
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Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle |
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10-06-2007, 08:39 PM
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#2 | |
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is One Chatty Farker
  
Join Date: 06-21-06
Location: Lawrence, Kansas - The Great American Outback
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Quote:
Does your shoo-fly pie look something like this? ingredients directions 1 cup flour 3/4 cup Brown Sugar 1 heaping TBSP Crisco Shortening 1 cup King Syrup 1 tea. baking soda 3/4 cup boiling water 1 beaten egg  Preheat oven to 375. Mix flour, brown sugar and shortening into crumbs. Split the crumb mixture in half. Set the one half aside for crumbs. Pour the King Syrup in the other half of the crumb mixture. Mix the baking soda in the boiling water. When this fizzes, pour on top of the king syrup/crumb mixture. If the soda/water doesn't fizz, you didn't get your water hot enough or your baking soda is bad. Dump out water and try again. Pie won't rise if it doesn't fizz. Add 1 beaten egg. Mix with fork. Pour in unbaked pie shell. If you don't want to make your own shell, just use one of those fold out Pillsbury ones. Top with crumbs. Bake in preheated 375 oven. Bake 10 minutes. Don't open the door, turn oven down to 350. Bake an additional 30-40 minutes.
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We should be too big to take offense and too noble to give it. - Abraham Lincoln ------- One Moocow UDS! (Thanks, Shane!) http://www.moocowbbq.com/ Two Weber 22.5" kettles One Brinkmann Smoke'N PitMaster Deluxe One LARGE WSM! (special black glossy finish) w/Stoker! WooHoo! KCBS Member/KCBS Master CBJ #24295 Sweaty, smokey and enjoying every minute. |
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10-06-2007, 09:00 PM
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#3 |
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Full Fledged Farker
Join Date: 06-25-06
Location: New York
Name/Nickname : Steve
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There was just a thread on how to cut spares down to st. louis style. http://www.bbq-brethren.com/forum/sh...ad.php?t=32251 They are just regular spares trimmed down.
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10-06-2007, 09:01 PM
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#4 |
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Quintessential Chatty Farker
 
Join Date: 09-14-05
Location: Vernon, Connecticut
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Grasshopper,
Read this thread: http://www.bbq-brethren.com/forum/sh...ad.php?t=32251 and you shall recieve the wisdom of how to trim a rack of full spares into St. Louis cuts. Use this wisdom wisely and you shall be the reciprient of epicurial bliss.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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