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They all eat good!!My wife prefers baby back, will eat both no problem, and I prefer Saint Louis style, and will eat both no problem. I expect I prefer SL in part because they are more of a challenge to trim and cook, plus I can start to nibble on the trimmings from the spare ribs about 3 hours into the cook!
If I am cooking wet ribs at low and slow I go with St. Louis ribs. My wife does really good baby back ribs at a higher temperature with just SPOG on them.Which ribs do you and the family prefer? Babybacks or St Louis style spareribs.
Interesting idea on the membrane. Will have to try that!Full spares, score the membrane in both directions rather than peel it off.