st. louis

Seasoned 6 spare ribs, st. Louis cut, last night. Olive oil Kosher salt Goya red top Lemon pepper Garlic powder I don’t like BBQ rub on my ribs. Sitting here watching the bird feeders thinking, “I should start this cook”; 8:15am.

Grabbed a rack of spares from the DoD Commissary on Friday. They're not Duroc or anything fancy, but $10 works for me. I've been trying to think of a flavor avenue that we haven't had in a while. Nothing came to me until this morning... darn it! Why don't I make these like Korean Pork Ribs...

Has anyone been able to find Tri Tip in St. Louis at a reasonable cost? I tried calling around to some butchers that I know and some local grocery stores but prices were ridiculous at $10.99/LB. I called Zernas (out in Washington) and they can get it, but it comes in an 80lb increments. If the...

Greetings, My name is Tyler and I just started to get into BBQn a few weeks ago. My pops gave me an old smoker that he had sitting around and I decided to figure out what this whole thing was all about. I know it's just a little cheapie MeCo smoker, but it was free and it'll get the job done...

Heading over to Sam's or Costco today to pickup some ribs for the holiday weekend. I was considering trying spare ribs this time, and have never done it. 1) Is it essential to do a St. Louis trim to spares prior to smoking? (or is this merely done for competition appearances?) 2) If I do...