Banner advertisements by bbqads.com

Re: About the Spare Ribs


[ Follow Ups ] [ Post Followup ] [ FAQ ]

Posted by mikey on March 06, 2011 at 06:55:37:

In Reply to: About the Spare Ribs posted by Fisher1 on March 05, 2011 at 20:20:47:

Did you cut them down to St. Louis style, or leave the slabs whole? The whole slab has a thick layer of fat from the top of the bones up; cutting them down removes most of the layer, and helps the remainder render out.


Follow Ups:



The BBQ Forum Home Page

Source:
adsl-71-94-149.bhm.bellsouth.net
98.71.94.149
Mozilla/4.0 (compatible; MSIE 8.0; Windows NT 6.1; WOW64; Trident/4.0; SLCC2; .NET CLR 2.0.50727; .NET CLR 3.5.30729; .NET CLR 3.0.30729; Media Center PC 6.0; BRI/1; .NET4.0C)



[ BBQ Search ]