Name:   Tall Cotton - Subject:   St. Louis Cut vs. Baby Back ribs?? Date:   6/14/2017 9:06:39 AM

I don't do ribs as often as I would like, but when I do, they are baby backs. There's just something about the St Louis style and them not being as uniform in shape. Also, you tend to get more gristle in the St Louis. I think you're correct about the amount of meat between bones. Since the St Louis are from farther down the ribs have spread a little. Either way, cooked properly they are both a tasty meal!

So do you remove the membrane from the back, or leave it on? If you remove it, what method do you use?