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deezdrama
Guest
I planned to buy about 3 racks of loin backs but all cubs food has was tiny 1lb baby back ribs for 7-9$. I got one of them and a rack of st. loius cut spare ribs.
Ive read online alot of people prefer st. louis style spares better than baby backs- I doubt that- but for the money you do get alot more meat- so Im hoping to smoke my st. louis cut ribs decent and hope they end up being pretty close to the baby backs- but have never cooked st. Louis style or spare ribs before....
Do I prepare and smoke them the same as the baby backs? I read on another thread about bending and cutting cartilage- what is this about?
Any help is greatly appreciated!
Also- They didnt even have large rolls of jimmy dean sausage so had to buy two $7 ea. generic sausage rolls for my fatties Im going to cook - hope they turn out ok.
Anyway I plan on removing the membrane from the ribs,cutting trimming fat, mustard/dry rub and let sit in fridge for a couple hours, then smoke them at 220 degrees for 2 hours, spritz them apple juice foil and cook for 2 more hours, remove from foil and add bbq sauce then cook for another hour.
Does this sound right- any suggestions?
Ive read online alot of people prefer st. louis style spares better than baby backs- I doubt that- but for the money you do get alot more meat- so Im hoping to smoke my st. louis cut ribs decent and hope they end up being pretty close to the baby backs- but have never cooked st. Louis style or spare ribs before....
Do I prepare and smoke them the same as the baby backs? I read on another thread about bending and cutting cartilage- what is this about?
Any help is greatly appreciated!
Also- They didnt even have large rolls of jimmy dean sausage so had to buy two $7 ea. generic sausage rolls for my fatties Im going to cook - hope they turn out ok.
Anyway I plan on removing the membrane from the ribs,cutting trimming fat, mustard/dry rub and let sit in fridge for a couple hours, then smoke them at 220 degrees for 2 hours, spritz them apple juice foil and cook for 2 more hours, remove from foil and add bbq sauce then cook for another hour.
Does this sound right- any suggestions?