Baby back ribs or St. Louis cut?

For all you smokers out there

 

St Louis cut for me. I find the straighter bones are easier to eat, and the meat more flavorful due to a little more fat. Baby Backs are very curved so the underside is harder to bite into and while they have more meat on the top than St Louis cut, it is cut from the leaner loin.

Of course, I would never turn either style down.

 

same. they're all finger lickin good to me

 

I like the baby back ribs if they are going to be served with other BBQ meats...as its just enough to satisfy your craving for ribs but not enough to fill you up to where you cant eat anything else

 

Interesting take on it, makes sense.

 

Im BBq'n for my B-day and Ive got brisket, ribs and chicken planned for the meats and a guests are supposed to bring sides So I like to sample a bunch of different things rather than fill up on just one thing

 

^^^ Interesting take on Baby Backs. The ones I have made actually have more meat on them than St Louis cut due to the thicker cut of the loin on the top of the rib.

But like I said, they are all good!

 

st louis..the just seem more rustic..less process. baby backs are all tidy and neat little rectangles of meat and bone.

i like a little more "tooth" and "pull" to my ribs. baby backs come off the bone to cleanly.

 

Baby backs for me. Easier to fit into the smoker and great tasting!

 

St Louis cut.

 

whats with the prices lately? Cheapest ribs I saw was at Safeway buy one get on free at $15 or $7.50 a rack at Safeway's. Most Ive seen are around $12-15 for one rack of ribs...

 

St. Louis all day. I like the cut. I always keep the scraps from this cut and eat them as a snack while my racks are smokin.

 

Spares trimmed in to St. Louis cut. The trimming is where I get experimental with rubs while the main rack is getting the regular treatment.

 

Spares cut to St. Louis on the band saw. Take the tips and treat them like burnt ends. They make a hell of a sammich or 15 bean soup.

 

St. Louis! On sale in CA for $7 per rack at Ralphs. Dinner tonight. Smoked on Rec-Tec. 1 hour at 275, 4.5 hours @ 225.

 

Noice.

 

Well, those look good enough to eat.

 

did you use any food coloring in the rub?

 

No. The color probably comes from a combo of the smoked Paprika in the rub and the Stubb's "sticky sweet" sauce I brushed on the final 30 minutes.

 

Whichever is cheaper that week.