Dimitri > wrote:

> "Andy" <q> wrote in message ...
>> Dimitri said...
>>
>>>
>>> " BOB" > wrote in message
>>> ...
>>>> "Andy" <q> wrote in message ...
>>>>> Got favorite ribs?
>>>>>
>>>>> short ribs?
>>>>> beef ribs?
>>>>> baby back ribs?
>>>>> ___ ribs?
>>>>>
>>>>> What's your favorite? And your second favorite?
>>>>>
>>>>> I've never made ribs, nor can I remember the last time I ate them.
>>>>>
>>>>> Anyone?
>>>>>
>>>>> Best,
>>>>>
>>>>> Andy
>>>>>
>>>>
>>>> St Louis cut spares. With the rib tips smoked, too. Chef's treat.
>>>>
>>>> As a matter of fact, there will be six racks hitting the grill at about
>> 7
>>>> AM to be ready for lunch tomorrow.
>>>>
>>>> BOB
>>>
>>> Amen!
>>>
>>> Best pork rib cut bar none!
>>
>>
>> Is that "St. Louis cut spares" a familiar order nationwide? What would it
>> be called in Kalifornia? I gotta order there.
>>
>> Recalls burnt ends in KS.
>>
>> I wish I could have a Memphis belle join me to keep me in and out of
>> trouble in Los Angeles?!? Would be well kept, fed, entertained, etc.
>> Catalina Island overnight!!!
>>
>> Back to ribs...
>>
>> "St. Louis cut spares" I'll call out west for the equal.
>>
>> Andy
>
> the Saint Luis Cut is a method of butchering the spareribs - this is not a
> preparation spicing or method of cooking. it involves taking the spareribs
> and removing the waste.

That's not waste (except the shine bone). That's the best part of
the spares up there by the tips. I cook them whole.

-sw