What's your favorite rib type?

[coronet340]

I have been cooking a baby back rack and St. Louis rack every time I grill/smoke ribs. Other then the baby backs being slightly leaner (and usually a $1/lb more) I have not noticed much difference.

I tend do a dry rub on one and it stays that way. On the other rack I do a simple seasoning then baste with some really good BBQ sauce towards then end. I tightly wrap both of them, then they sit over night.

 

[Bruzilla]

I always get St. Louis style

 

[MoparMitch]

I want my Baby Back,Baby Back,Baby Back Ribs !!

 

[Pops1967GTX]

I want my Baby Back,Baby Back,Baby Back Ribs !!

X2:headbang:

I think mario is going with .....

 

[super-bee_ski]

LOL Pops!

Uh...Like 68chicken..
I think the St. Louis has a better flavor than the Baby Back...

 

[barnfind]

Yum!!!

 

[slepr1]

Back ribs! I buy the half pork loin and get my butcher to cut off the back rib leaving double the meat on the ribs. Slow cook at 300 with dry rub in a covered pan with a little water for 2 hours. Then re season and broil till tops are crispy. My family and friends love them.

 

[Lionized]

Rib eye...all day.

 

[MarPar]

X2:headbang:

I think mario is going with .....

ah yes, the ubiquitous t-bone. while high on the MeatMan's list, you cant beat a bone-in ribeye for flavor and texture.



as for piggy...st lou's all the way. baby backs are are great, dont get me wrong; but the st louis just has a meatier consistency and holds flavor and smoke better IMHO.

 

[Budnicks]

Rib Eye {or Bone in standing Rib Roast} & St. Louis yummie

now I'm hungry

 

[texas69bee]

I like the baby back ribs. They tend to cook faster on the smoker. I use a dry rub with the 3 2 1 method. 3hrs. uncovered at 275 deg 2hrs. in foil then 1hr. in sauce. A little longer for the St.Louis style. Which is just a spare rib with a square cut.

 

[5.7 hemi]

Cooked!!

 

[Cordobaleather]

Montgomery Inn in Cincinnati, OH they have awesome ribs - Bob Hope used to fly them out to Hollywood.

 

[Dennis H]

Sonny's BBQ chain Florida. Sweet and Smoky. NO good ribs in San Jose.

 

[coronet340]

ah yes, the ubiquitous t-bone. while high on the MeatMan's list, you cant beat a bone-in ribeye for flavor and texture.

View attachment 230558

Had some local rib eye last night. Still not a fan - too fatty. I'll take a med. rare NY strip for my money.

 

[cr8crshr]

Slow cooked using the 1 2 3 process....

 

[patrick66]

Never cared for ribs. I just don't like them.

 

[Finallygotmine]

http://thechive.com/2014/12/22/the-50-sexiest-photos-of-2014-50-photos/sexiest-photos-45/

These!!

 

[coronet340]

Slow cooked using the 1 2 3 process....

Vs the 3 2 1 method??


For me, 6 hours is way too long. I prefer to eat the meat off the rib, not pull the bone out of the rack.

 

[Pops1967GTX]