Quote:
Originally Posted by zcaveman
I always thought St Louis ribs was the way they cut them. They get rid of the meaty part at the top. They go from the knuckles to the bottom.
Or are you talking about St Louis, Mo?
Z
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St. Louis ribs (spare ribs) are larger and meatier and they tend to have more fat.
Baby backs (loin ribs) are a lot leaner.
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Troy, Rochester, Hazel Park, Harbor Beach, Grand Rapids, Michigan
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