On Sun, 15 Jan 2017 21:33:58 -0600, Califbill
wrote:

Here I think the best is Sweet Baby Rae's. I do not think you get it
outside California.

No it is everywhere. Costco and Sams has it

On Sun, 15 Jan 2017 19:54:55 -0500, wrote:

On Sun, 15 Jan 2017 16:26:28 -0500, Poco Loco
wrote:

I've done 'St Louis' style ribs once. I don't like the way they're cut. Too much gristle and fat
left on the one end, and the other seems to have been trimmed for Chinese ribs. That's the way they
come around here anyway.

That sounds more like a full spare rib.
They start with cutting off the "back ribs", then you have the "spare
rib" and if you cut that lip of cartilage off the other end it is a St
Louis Rib. (all bone)

The stuff both Costco and our local Safeway sell as 'St Louis Ribs' have very short rib bones (about
2") and include the cartilage. I buy the loin back ribs.
http://virtualweberbullet.com/ribsel...s/backribs.jpg

On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote:

wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?


Here I think the best is Sweet Baby Rae's. I do not think you get it
outside California.

It's here also, but way too sweet for me.

On Monday, January 16, 2017 at 8:22:30 AM UTC-5, Poco Loco wrote:
On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote:

wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?


Here I think the best is Sweet Baby Rae's. I do not think you get it
outside California.

It's here also, but way too sweet for me.

Same here, on both accounts. I like Stubb's, it's more of a Texas-style sauce, so it's not as sweet and has a bit more of a bite.

On Mon, 16 Jan 2017 08:22:37 -0500, Poco Loco
wrote:

On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote:

wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?


Here I think the best is Sweet Baby Rae's. I do not think you get it
outside California.

It's here also, but way too sweet for me.

I usually mix Sonny's sweet and KC masterpiece about 2:1 and add a
squirt of Lea and Perrins, some balsamic vinegar, molasses and a shot
of italian dressing

Its Me wrote:
On Monday, January 16, 2017 at 8:22:30 AM UTC-5, Poco Loco wrote:
On Sun, 15 Jan 2017 21:33:58 -0600, Califbill wrote:

wrote:
On Sun, 15 Jan 2017 06:52:37 -0800 (PST), Its Me
wrote:

And of course, you *must* peel the membrane before you do anything.

Yup. About half the time the St Louis ribs come peeled, other times I
do it myself.

What do you guys do for sauce?


Here I think the best is Sweet Baby Rae's. I do not think you get it
outside California.

It's here also, but way too sweet for me.

Same here, on both accounts. I like Stubb's, it's more of a Texas-style
sauce, so it's not as sweet and has a bit more of a bite.


Don't drench it. I like the Carolina mustard based the best, but wife
disagrees.