Will People Care?? (Need Advice!)

[Bad Hat BBQ]

I will be cooking 10 Slabs of Ribs for an Auction Event. The Bid Advertisement stated:

"Scott will fire-up the Smoker and smoke 10 Slabs of Pork Spare Ribs. A slab of ribs could be a great addition to your Memorial Day festivities! (This is a Rain or Shine Event)"

Here is the question....

Will the folks care if they get St. Louis Cut or a traditional slab of Ribs? (not sure if MOST people know the difference)

(Note: The COSTO St. Louis Cut are pretty decent...a little on the smallish side)


I know the Pit will provide sound (and maybe a little snarky) advice.

Thanx
Scott

[Panhead John]

Snarky is our specialty! 😂

[bbqLuv]

“You would be snarky if you sounded like you knew what you were talking about. Just saying.” 🙈🙉🙊 😁

[Bad Hat BBQ]

I dug out my old Flak Jacket....all because of a little Snark!

[DaveD]

I predict nobody will even notice. Anyone who does will be someone you can have a good bbq chat with! Win-win.

And all without a hint of snark.

[Bad Hat BBQ]

Agree with your prediction....

[Murdy]

Kinda meta, but, weren't you being at least a little snarky when you said "without a hint of snark"?

[DaveD]

Murdy I beg your pardon? Moi? Snark? I have no idea what you're talking about. How could you even think such a thing??

[Sid P]

Just show them a pic of the package 😉. Seriously, I don’t think most people know the difference. I didn’t until I read Meathead’s book.

[Donw]

Personally it is a auction and North Americans like big especially when forking out money. I’d do full ribs unless you can find some nice meaty St. Louis cuts which will cost more than Costco. I order my ribs from Cheshire Pork in NC now but even on sale they will cost more.

[Bad Hat BBQ]

Starting to think about going with the St. Louis Cut and I will add smoked biscuits and some smoked sausage....

[Bkhuna]

Cook what you want. If they don't like it, maybe you can suggest they re gift them to someone with the good manners not to whine.

[bbqLuv]

Love it.

[Bad Hat BBQ]

This is the type of comment I was expecting AND I appreciate it!

[Mosca]

Nope. You could serve baby backs and no one will notice or care.

[HawkerXP]

Costco St Louie are my go to!

[Bad Hat BBQ]

I just cooked them yesterday and they were pretty good!
Thanks

[realdocBBQ]

Technically, they are St. Louis cut spare ribs - so you're still golden.

[Bad Hat BBQ]

I like the way you think about this....

[RonB]

I've never had anyone comment on the type of ribs I served.

[bbqLuv]

I get comments on my ribs, but I can't post those comments here.

[LA Pork Butt]

While I don’t know how many folks will know the difference, I think you will get better reviews from the St. Louis ribs than the the full spares.

[Bad Hat BBQ]

That is a good point...thanx

[Draznnl]

Folks probably won’t know the difference. But you will. You advertised that you’d give them spare ribs. They are bidding on and paying for spare ribs. Give ‘em spare ribs.

[Bad Hat BBQ]

Starting to think about going with the St. Louis Cut and I will add smoked biscuits and some smoked sausage....my ribs are always well received BUT this is why I asked for thoughts....
Thanx

[smokenoob]

What’s the difference?

[Mosca]

St Louis cut are spares with the tips removed, and squared up.

[smokenoob]

Mosca ah thanks, I always wondered why some ribs had those tips at the end. I would prefer not to have those small bone tips…..

[RonB]

smokenoob - they grow there as chef's treats while cookin'. Just trim them off before cooking, and cook 'em. They should be done early, and you can scarf them down.

[Alan Brice]

I prefer BB. I am hearing more n more about Spares and St Louis cut. I am open to larnin', thats what this site has been to me since I have been here. I will shut up n listen thanks.

[Bad Hat BBQ]

Ditto on the learnin'....

[Mosca]

I prefer BB. I am hearing more n more about Spares and St Louis cut. I am open to larnin', thats what this site has been to me since I have been here. I will shut up n listen thanks.

Take a set of full spares, and trim 13 or so ribs from the breast bone and the tips, along with the flap at the end, and you have a St Louis cut rack. Baby backs are a milder taste, and spares are more flavorful, IMO, but it isn’t that different. Spares/St Louis aren’t as curved as baby backs, and they are more uniform thickness and aren’t as thick on the top, making them an easier cook, again IMO.



Edit: found this:



I take full spares and trim them less severely than a St Louis cut; I love the tips, and I think they’re easier to eat at the end of a rib than they are separated. There’s a piece of cartilage that runs perpendicular to the ribs and holds all the tips together; I cut just on the other side of that. I do trim that flap at the right end because it never cooks right. It’s better to trim it and use it for something els

[rlozinak]

Thanks for explanation. I learned something.

[Murdy]

Do you need a saw to make that long cut perpendicular to the ribs or can you force a knife through there?

[Bad Hat BBQ]

I have a pair of Pruning Shears that I use for poultry (spatchcock) & meat