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In Reply to: Rib Doneness posted by Randy on February 09, 2008 at 14:31:24:
I cook St Louis a shade more than the previous 2 individuals. I usually need 2 hands to take a rack off for cutting but I can stand it on it's side to cut. Meat will have a very slight tug when you bit. Bone should be dry. That's why I do 3 slabs at a contest as I usually blow one out.
Now cooking for friends and at home I generally blow them out so it's just about falling off the bone. I can still cut them lying flat at least in to 3 or 4 bone pieces.