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View Full Version : Rib ? Babybacks vs Kansas city style.


CharredApron
04-03-2013, 10:23 AM
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?
:confused:

rabeb25
04-03-2013, 10:35 AM
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.

CharredApron
04-03-2013, 10:48 AM
Whats the difference between St Louis and KC Style ribs?

Carbon
04-03-2013, 11:06 AM
Whats the difference between St Louis and KC Style ribs?I'd like to know too.

shirknwrk
04-03-2013, 11:12 AM
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.

Carbon
04-03-2013, 11:17 AM
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.

Wrench_H
04-03-2013, 11:23 AM
This is the best tutorial I've seen for trimming St. Louis style, and he's a brethren.

http://thehogblog.com/?p=695

Stoke&Smoke
04-03-2013, 11:24 AM
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

BobM
04-03-2013, 11:32 AM
I like them both. :biggrin1:

shirknwrk
04-03-2013, 11:41 AM
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.

MS2SB
04-03-2013, 12:20 PM
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?

Carbon
04-03-2013, 12:33 PM
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..

jmoney7269
04-03-2013, 12:35 PM
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
traeger ribs - YouTube
I prefer St. Louis cuts self, especially for comps

Stoke&Smoke
04-03-2013, 01:23 PM
I thought this was St. Louis style? Am I missing something?

I believe the same thing

flyingbassman5
04-03-2013, 03:09 PM
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/2009/02/how-to-trimming-spare-ribs-st-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..

The_Kapn
04-03-2013, 03:15 PM
Spares vs BB's is strictly personal preference.
We cook BB's both at home and when we competed.

I just found a slab of spares hiding in the back of the freezer that I am gonna try for some "bacon on a stick".
Just don't care to cook them for regular rib eats. 8)

TIM

CharredApron
04-03-2013, 03:17 PM
Thanks to everyone for your replies. Picked up a 3 rack pack at Costco of St. Louis Style and gonna give em a go.

CharredApron
04-03-2013, 03:19 PM
I am ready for some of the Bacon on a stick that you speak of! I used to live in Defuniak Springs, a lifetime ago!

funugy
04-03-2013, 04:20 PM
Spares vs BB's is strictly personal preference.
We cook BB's both at home and when we competed.

I just found a slab of spares hiding in the back of the freezer that I am gonna try for some "bacon on a stick".
Just don't care to cook them for regular rib eats. 8)

TIM

****Thread Jack***
Uh, what? Bacon on a stick? More info please.
**end thread jack**

I get full spares around here and trim to KC or St. Louis, whatever they are called. I trim the tips and flap from fat/grissle/etc and make chunk them up and put them in a pan for smoking.

I prefer the spares over babybacks due to cost and I like more meat with the spares compared to the babybacks.

fingerlickin'
04-03-2013, 04:21 PM
I prefer baby backs. I don't dig the fatty, cartilagey bits, even on a St. Louis cut. Maybe the spares around here just suck, but I still prefer BB's.

CharredApron
04-03-2013, 04:24 PM
I prefer baby backs. I don't dig the fatty, cartilagey bits, even on a St. Louis cut. Maybe the spares around here just suck, but I still prefer BB's.
I have basically always done Babybacks, but I need to learn to make different types. I travel quite a bit to other countries and cuts of beef differ widely. I don't think I can get babybacks at my house in belize, but i can darn sure find some great cuts of pork, or whole hogs.

The_Kapn
04-03-2013, 04:31 PM
I am ready for some of the Bacon on a stick that you speak of! I used to live in Defuniak Springs, a lifetime ago!

****Thread Jack***
Uh, what? Bacon on a stick? More info please.
**end thread jack**

Just a concept dreamed up late one night for now. 8)
Gonna cure the spares just like BuckBoard or Canadian Bacon and see what happens.
Probably been done before, but I have not "Binged" it 8)

Probably gonna cut them down the middle of the bones to make shorties for an appetizer kinda thing--not for sure now.

Seems like a good experiment for ribs that we do not care for.

TIM

ps--sorry for the unintentional thread jack. :redface:

Smokin Ribs
04-03-2013, 04:45 PM
Buy spares and cut into St Louis, use the trimmings to make riblets.. YUM

dwfisk
04-03-2013, 05:00 PM
I was just thinking the same thing. I've always called it a St Louis trim, but they look the same to me.
Whats the difference between St Louis and KC Style ribs?

dwfisk
04-03-2013, 05:10 PM
Now that I know they are essentially the same, I prefer KC-SL spares.
http://i1311.photobucket.com/albums/s661/dwf703/007_zpsac9d9f49.jpg
And the trim makes outstanding rib tips, sausage or bean add-in's.

landarc
04-03-2013, 05:10 PM
I prefer St. Louis style spares, the untrimmed sparerib rack and modified KC cut (leaving tips on, removing flap) are just too fatty for me anymore. I do like baby backs if I can get the normally trimmed ones, not the extra meaty, again, I find the extra meaty ribs to be too fatty for me, plus, they cook up funny for me. I really do like the normal loin backs, they have a great taste.

However, I do smoke the rib tips, then use them for making stocks. I end up with a little bit of smokiness to my stocks that I really enjoy. I use the flap meat for sausage or ground pork use.

fingerlickin'
04-03-2013, 06:18 PM
I have basically always done Babybacks, but I need to learn to make different types. I travel quite a bit to other countries and cuts of beef differ widely. I don't think I can get babybacks at my house in belize, but i can darn sure find some great cuts of pork, or whole hogs.


Yep, nothing wrong with doing a little experimenting. I've done the side by side BB's vs. Spares quite a few times now and the spares have only came out on top once. I had bought that rack fresh from a small local grocery store, maybe that was the difference vs. the cryo packs at the club stores.

TheMidnightSmoker
04-03-2013, 06:29 PM
In watching the Aaron Franklin video on ribs the Kansas City rib is trimmed simular to a St Louis except where the St Louis is cut across lenghtwise to form a rectangular shape the Kansas City will not do this, leaving the middle bones longer then the sides bones.

Just BS
04-03-2013, 06:40 PM
I used to do BB's all the time. Then I went to spares and trimmed 'em up myself. These days, I prefer St Louis style. I like the way they come out when cooked low and slow (225). BB's cook faster too, which peeps like. Seems to me folks are starting to turn up their smoking temps to the 275-300 range. That's when you have problems...Everyone's in a rush these days.

LMAJ
04-03-2013, 06:41 PM
I buy whichever is on sale...