St. Louis-style ribs are immensely popular, particularly in the world of competitive BBQ. Unlike the typical spare rib or the baby back, the St. Louis-style rib is really uniform in shape. A slab is almost a perfect rectangle, which makes for even cooking all the way through -- ideal for competition BBQ, where replicating the same, superb ...
Jun 01, 2015 · This recipe comes from America’s Test Kitchen “Slow Cooker Revolution”. The slow cooker is perfect in breaking down the connective tissue in ribs as well as developing a nice tender cut of meat. I get the St. Louis style ribs not because I’m from St. Louis, but because I like the cut. The meat seems more substantial than baby back ribs ...
Recipe adapted from “Dr. BBQ’s Big-Time Barbecue Cookbook” by Ray Lampe and published by St. Martin. Share on pinterest. Share on facebook. Share on twitter. Share on email. Ingredients. Print. 3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs …
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