St. Louis cut baby!!(Technically, spares)
Spares or 3# and down St. Louis trim.
Honestly, I don't have a preference, as long as they have good smoke, are tender, and have a decent bark.
Are "regular" ribs spares or St. Louis cut? I like the St. Louis cut myself.
I was actually referring to spare ribs. Should have clarified. Will make the question more specific now...
Industry standards have changed quite a bit in the 16 years I have been in business. 3.5 lbs. and down spareribs used to be the norm but the packers have begun to slaughter largers hogs resulting in a larger sparerib. They quite often weigh 4.5 to 4.9 lbs. per slab. They take anywhere from 4.5 to 6 hrs. at 250-275F to properly smoke. Pre-trimmed St. Louis style ribs take only about 4 hrs. to finish off but it is difficult to find a fresh(not frozen) packed St. Louis rib.
Lets not forget rib patties!! Um, everyone loves the McRib.I perfer the whole spare rib over St. Louis style. The rib tip has a huge good chunck of meat with it that is some of the best flavor. Of course it also has a big chunck of cartilage, but you can eat around it/spit it out.
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