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)

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