polsongrizz
Well-known member
Have you tried Spareribs, (St Louis)? I use to use nothing but BB but after switching over to SR with the chine bone on I have never looked back.reinell30 said:I use baby back ribs.
In the MBN and Memphis in May competitions, you always use Loin-Back ribs, (Baby Backs) - because it is what the judges expect. But in the Kansas City BBQ circuit, you always use St. Louis.
The Loin-Back ribs tend to be smaller and don't have as much meat on them... but the meat is really tender. Spare Ribs are meatier and have a higher fat content and for myself they just have a better flavor.
As for rib knowledge, check this page out...
http://amazingribs.com/recipes/porknography/pork_cuts.html