I have never cooked ribs. However, they are so good that I am going
to try them. Most recipes call for a rack of ribs. I'm very confused
as to which type one should use. There are spare ribs, baby back
ribs, St. Louis style, Kansas city style, country style etc. These
are all described on line but I still find it very confusing.

Which ribs do people here use, and what method of cooking for each
type?

http://www.richardfisher.com

On Jan 28, 11:45*am, Helpful person > wrote:
> I have never cooked ribs. *However, they are so good that I am going
> to try them. *Most recipes call for a rack of ribs. *I'm very confused
> as to which type one should use. *There are spare ribs, baby back
> ribs, St. Louis style, Kansas city style, country style etc. *These
> are all described on line but I still find it very confusing.
>
> Which ribs do people here use, and what method of cooking for each
> type?
>
> http://www.richardfisher.com

Here's a great site that might help.
http://amazingribs.com/recipes/porkn...ribs_ever.html

On Jan 28, 3:43*pm, Chemo > wrote:
>
> Here's a great site that might help.http://amazingribs.com/recipes/porkn...ribs_ever.html

Thanks, it's a great site.

"Helpful person" > wrote in message
...
>I have never cooked ribs. However, they are so good that I am going
> to try them. Most recipes call for a rack of ribs. I'm very confused
> as to which type one should use. There are spare ribs, baby back
> ribs, St. Louis style, Kansas city style, country style etc. These
> are all described on line but I still find it very confusing.
>
> Which ribs do people here use, and what method of cooking for each
> type?
>


I like spare ribs, and that web site shows a good cooking method.


Question for all: do you really remove the membrane. It is a PITA, and I
don't mind the result if left on.

On Mon, 28 Jan 2013 11:45:55 -0800 (PST), Helpful person
> wrote:

>I have never cooked ribs. However, they are so good that I am going
>to try them. Most recipes call for a rack of ribs. I'm very confused
>as to which type one should use. There are spare ribs, baby back
>ribs, St. Louis style, Kansas city style, country style etc. These
>are all described on line but I still find it very confusing.
>
>Which ribs do people here use, and what method of cooking for each
>type?
>
>http://www.richardfisher.com

St Louis or baby back ribs are meatier. Country style are not really
ribs at all, but some love them.

John Kuthe...

On Mon, 28 Jan 2013 14:09:59 -0800, "Pico Rico"
> wrote:

> Question for all: do you really remove the membrane. It is a PITA, and I
> don't mind the result if left on.

Yes and I don't think it's hard to do either. Loosen enough at the
small end to get a good grip on and pull (but not too fast). If I can
do it... a manly man like you can do it too. All bets are off if you
have arthritis in your hands or wrists though.

--
Food is an important part of a balanced diet.

Spike wrote:

Question for all: do you really remove the membrane. It is a PITA, and I
don't mind the result if left on.

I remove the membrane. If you're applying a dry rub or marinade, the
membrane will block it from getting to the meat on that side of the rack.

Bob

On 1/28/2013 3:43 PM, Chemo wrote:

> On Jan 28, 11:45 am, Helpful person > wrote:
>> I have never cooked ribs. However, they are so good that I am going
>> to try them. Most recipes call for a rack of ribs. I'm very confused
>> as to which type one should use. There are spare ribs, baby back
>> ribs, St. Louis style, Kansas city style, country style etc. These
>> are all described on line but I still find it very confusing.
>>
>> Which ribs do people here use, and what method of cooking for each
>> type?
>>
>> http://www.richardfisher.com
>
> Here's a great site that might help.
> http://amazingribs.com/recipes/porkn...ribs_ever.html
>
I could spend hours browsing that site, thank you! I'm going to look
into grill grates since I use a gas grill. Looks like a must-have.

Most normal folks cook St. Louis style Spare Ribs. KC must be a alternate label for those. Here is a purty good u tube of how to trim them up. http://www.youtube.com/watch?v=VYMNLMQmM4s If you want to learn to make the best go over here and hang out a bit. Gas grills are for burgers and steaks..not ribs. Bon Apetit.

BBQ Central

St Louis style spareribs. Mom knows best-I tried the others and then
went back. I usually buy the Hormel slab from the grocery store. I just
once bought them "fresh" from a local meat counter and they had done a
really funky cut that was extremely annoying to try to eat.

I remove the membrane-personal preference.

Mom swears by 450 degrees for 30 min before reducing heat to really low
so we compromized and did high heat for only 20min. It didnt seem to
hurt the outcome.

Ribs don't have to be barbequed either-I did some with an all purpose
no-salt seasoning and that was quite good as well.

Though Mom loves her homemade barbeque sauce I am all for quick and
easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
sauce is awesome and cheap.

On Tue, 29 Jan 2013 21:27:57 -0600, (z z) wrote:

> St Louis style spareribs. Mom knows best-I tried the others and then
> went back. I usually buy the Hormel slab from the grocery store. I just
> once bought them "fresh" from a local meat counter and they had done a
> really funky cut that was extremely annoying to try to eat.
>
> I remove the membrane-personal preference.
>
> Mom swears by 450 degrees for 30 min before reducing heat to really low
> so we compromized and did high heat for only 20min. It didnt seem to
> hurt the outcome.
>
> Ribs don't have to be barbequed either-I did some with an all purpose
> no-salt seasoning and that was quite good as well.
>
> Though Mom loves her homemade barbeque sauce I am all for quick and
> easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
> sauce is awesome and cheap.

I'm fine with ribs done in the oven too and I don't bother messing
around with the heat. They're done when they're done.

--
Food is an important part of a balanced diet.

On Jan 29, 11:10*am, bigwheel >
wrote:
>
> Most normal folks cook St. Louis style Spare Ribs. KC must be a
> alternate label for those. Here is a purty good u tube of how to trim
> them up.http://www.youtube.com/watch?v=VYMNLMQmM4sIf you want to learn
> to make the best go over here and hang out a bit. Gas grills are for
> burgers and steaks..not ribs. Bon Apetit.
>
> 'BBQ Central' (http://www.bbq-4-u.com/forum/)
>
> --
> bigwheel

A good gas grill is good for anything. One can argue about the
difference in char but that is more a matter of individual preference
rather than better or worse.

For smoking, a gas grill is also OK. A smoker is easier to control
and load if you have one.

http://www.richardfisher.com

On Jan 29, 10:27*pm, (z z) wrote:
> St Louis style spareribs. Mom knows best-I tried the others and then
> went back. I usually buy the Hormel slab from the grocery store. I just
> once bought them "fresh" from a local meat counter and they had done a
> really funky cut that was extremely annoying to try to eat.
>
> I remove the membrane-personal preference.
>
> Mom swears by 450 degrees for 30 min before reducing heat to really low
> so we compromized and did high heat for only 20min. It didnt seem to
> hurt the outcome.
>
> Ribs don't have to be barbequed either-I did some with an all purpose
> no-salt seasoning and that was quite good as well.
>
> Though Mom loves her homemade barbeque sauce I am all for quick and
> easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
> sauce is awesome and cheap.

I'm fortunate to live in a town that has the most wonderful butcher so
I can get my ribs from him. Regarding barbecue sauce, I've found
Stubb's to be a good bottled sauce.

http://www.richardfisher.com

On Tuesday, January 29, 2013 9:27:57 PM UTC-6, z z wrote:
> St Louis style spareribs. Mom knows best-I tried the others and then
>
> went back. I usually buy the Hormel slab from the grocery store. I just
>
> once bought them "fresh" from a local meat counter and they had done a
>
> really funky cut that was extremely annoying to try to eat.
>
>
>
> I remove the membrane-personal preference.
>
>
>
> Mom swears by 450 degrees for 30 min before reducing heat to really low
>
> so we compromized and did high heat for only 20min. It didnt seem to
>
> hurt the outcome.
>
>
>
> Ribs don't have to be barbequed either-I did some with an all purpose
>
> no-salt seasoning and that was quite good as well.
>
>
>
> Though Mom loves her homemade barbeque sauce I am all for quick and
>
> easy-after trying multiple bottles of sauce Kraft's brown Sugar barbeque
>
> sauce is awesome and cheap.

You could pair St, Louis style ribs with St. Louis style barbecue sauce.
http://www.maull.com/sauces.html

--Bryan

Helpful person wrote:
>
> Regarding barbecue sauce, I've found
> Stubb's to be a good bottled sauce.

Cattleman's sauce is pretty good but I normally just whip up my own or buy
the cheapest generic bbq sauce. Sauce is the compliment, the meat is the
true flavor.

Gary

On Jan 30, 12:24*pm, Gary > wrote:
> Helpful person wrote:
>
> > Regarding barbecue sauce, I've found
> > Stubb's to be a good bottled sauce.
>
> Cattleman's sauce is pretty good but I normally just whip up my own or buy
> the cheapest generic bbq sauce. *Sauce is the compliment, the meat is the
> true flavor.
>
> Gary

Not true. Much of the flavor is imparted from the sauce. The final
product is only as good as the parts you put in it.

On Jan 29, 8:10*am, bigwheel >
wrote:
> Helpful person;1808094 Wrote:
>
> > I have never cooked ribs. *However, they are so good that I am going
> > to try them. *Most recipes call for a rack of ribs. *I'm very confused
> > as to which type one should use. *There are spare ribs, baby back
> > ribs, St. Louis style, Kansas city style, country style etc. *These
> > are all described on line but I still find it very confusing.
>
> > Which ribs do people here use, and what method of cooking for each
> > type?
>
> > 'Richard Fisher Optical Engineering Consultant'
> > (http://www.richardfisher.com)
>
> Most normal folks cook St. Louis style Spare Ribs. KC must be a
> alternate label for those. Here is a purty good u tube of how to trim
> them up.http://www.youtube.com/watch?v=VYMNLMQmM4sIf you want to learn
> to make the best go over here and hang out a bit. Gas grills are for
> burgers and steaks..not ribs. Bon Apetit.
>
> 'BBQ Central' (http://www.bbq-4-u.com/forum/)
>
> --
> bigwheel

What's "normal"?

On Wednesday, January 30, 2013 11:24:22 AM UTC-6, Gary wrote:
> Helpful person wrote:
>
> >
>
> > Regarding barbecue sauce, I've found
>
> > Stubb's to be a good bottled sauce.
>
>
>
> Cattleman's sauce is pretty good but I normally just whip up my own or buy
>
> the cheapest generic bbq sauce. Sauce is the compliment, the meat is the
>
> true flavor.
>
I got several bottles of Cattleman's because with coupons it was close to
free. It was way sweet, like a thick syrup. I thought that Cattleman's
was a funny name, since a lot less BBQ sauce gets used on beef than pork or chicken.
>
> Gary

--Bryan

"Chemo" > wrote in message
...
On Jan 29, 8:10 am, bigwheel >
wrote:
> Helpful person;1808094 Wrote:
>
> > I have never cooked ribs. However, they are so good that I am going
> > to try them. Most recipes call for a rack of ribs. I'm very confused
> > as to which type one should use. There are spare ribs, baby back
> > ribs, St. Louis style, Kansas city style, country style etc. These
> > are all described on line but I still find it very confusing.
>
> > Which ribs do people here use, and what method of cooking for each
> > type?
>
> > 'Richard Fisher Optical Engineering Consultant'
> > (http://www.richardfisher.com)
>
> Most normal folks cook St. Louis style Spare Ribs. KC must be a
> alternate label for those. Here is a purty good u tube of how to trim
> them up.http://www.youtube.com/watch?v=VYMNLMQmM4sIf you want to learn
> to make the best go over here and hang out a bit. Gas grills are for
> burgers and steaks..not ribs. Bon Apetit.
>
> 'BBQ Central' (http://www.bbq-4-u.com/forum/)
>
> --
> bigwheel

What's "normal"?

---

good question. not me, apparently, but the actual extent of such normalcy
escapes me.

Best way is to figger out what is abnormal then pick the opposite. This right here is the best sauce for ribs. Add enough orange blossom honey to sweeten it up. Apply "once" about the last 15 mins or so as a glaze. Gluttonous folks who do it more than suggested rob all the spices from the rub. Save your money on the other junk recommended.

Texas Rib Rangers Spicy Sauce : FireCraft

This is very good Rib Rub. Not near as much salt or sugar as most.

http://www.headcountry.com/category/...ship-seasoning

Helpful person > wrote:
> On Jan 30, 12:24 pm, Gary > wrote:
>> Helpful person wrote:
>>
>>> Regarding barbecue sauce, I've found
>>> Stubb's to be a good bottled sauce.
>>
>> Cattleman's sauce is pretty good but I normally just whip up my own or buy
>> the cheapest generic bbq sauce. Sauce is the compliment, the meat is the
>> true flavor.
>>
>> Gary
>
> Not true. Much of the flavor is imparted from the sauce. The final
> product is only as good as the parts you put in it.

Of much of the so called BBQ ribs I eat, sauce overwhelms the meat. I'll
stick to my veggie, non sweet, non thick, non stick, mild sauce. Meat and
veggies.

I do use Stubbs though for pulled pork. There are no good BBQ joints near
me, but the good ones are in the form of traveling cookers. One place up
river grills over a wood fire. That still imparts some smoke flavor to
their meats.

Greg