Ribs: It's What"s For Dinner

Unfortunately, in Southwest Missouri good BBQ is all but impossible to find. Granted, there are some locals who participate in BBQ cook-offs that can generate some good eating, but if you want good Q, you gotta do it yourself.

I used to believe that Babyback ribs were the end all. Sure, most people believe that they're the best; I did too until I discovered St. Louis style ribs. Babybacks are easy to spot. The rib bone is curved and more rounded because they come from the top of the pig's rib cage. St. Louis style ribs come from the center part of the rib cage and are flat; the ribs are oval shaped and in essence are Spare Ribs. Another BIG difference is the price. Babybacks are around $5 a pound and the St. Louis style ribs are around $2 to $2.50 a pound.

Now, St. Louis style ribs need some trimming. Either you can do it or the butcher can, but St. Louis style also contain the portion of the rib cage where "riblets" come from. Those need trimmed as does a meat flap that is found on the back side of the rib. St. Louis style ribs are meatier and have much more flavor because there's more fat that what you find on babyback ribs.

I've included a shot of what my ribs look like before they hit the grill. When these wonderful slabs of heaven come off the grill, you know you're eatin' "high on the hog."