Grilling & Recipes: Baby Back vs. St. Louis Ribs??
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(Lake Beauclair Specific)
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Name:
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Mack
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Subject:
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Baby Back vs. St. Louis Ribs??
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Date:
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8/13/2013 9:14:01 PM
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Smoked my first rack of St. Louis ribs tonight. Rub was a Memphis style of brown sugar, chipotle, cayenne, garlic, onion, paprika, etc, etc. Smoked on a Weber for 4 hours indirect at @ 275*. Pulled off, bathed in a mustard sauce, wrapped in foil and back on the grill for another hour.
Very, very, very competitive with Baby Backs for flavor and amount of meat. Price per slab is way less than BB's.
Competition cooks like a STL rib, and I see why.
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