St Louis ribs is there a wrong way?

[dpearce]

I have some picky eaters, so they tend to prefer steaks closer to medium well, which I do not. So their steaks get a little bit more time (very little, if I can help it). Ribs, I haven't had too much of an argument.

I play with the cooks, sometimes I've wrapped, sometimes I haven't. Just to see what happens.

I prefer a little tug off the bone, same as you, but I won't turn down a more tender cook.

I think Ace and Panhead John have the right idea.

[Duanessmokedmeats]

Par boil it, then season with pumpkin spice...

[Panhead John]

And don’t forget the Liquid Smoke!

[Oak Smoke]

Panhead John That was the beauty of Claude sauce. The liquid smoke was already in it, along with salt and black pepper.

[J-Melt]

A family member told me while I was in Texas this week that she prefers brisket the way my grandma made it. In the oven…

[captainlee]

I don't mind at all how they come out, flavor is numero uno. I do prefer the slightest tug, wife likes fall off the bone. I enjoy them either way. If they come out slight tug when we reheat them again for another meal they are fall off. Also it will vary on the rack, smaller bone side will fall off and the meaty ones will tug.

[Huskee]

Who says you cannot just take 1 rack, or half a rack, and not wrap it, just start it 30-60 mins earlier? But yes, I get conflicted sometimes doing what you mention. The worst was watching one of our close friends put ketchup on a 60-day wet aged ribeye I hand cut and put my 3-rub blend on. After she ordered it with "very little pink". Sigh... It was in her mouth not mine and she left happy, so I guess that's what matters.

EDIT: She asked for A1 but we didn't have it, thought I was in the clear, then she asked for ketchup.

[Oak Smoke]

I’ve never figured out exactly where to draw the line on these request. I must say the beautiful ribeye you described would have been hard to serve ketchup with. I know we are’t the “Have it your way” place but I try to please all that I can. You’re a good man for giving that person that steak and the ketchup. At today’s prices I might have slipped her a sirloin as soon as she said very little pink.

[LA Pork Butt]

The only wrong way to cook ribs is the way you don’t like. And cooking them the wrong way is acceptable if you cook them the way your guests like.

[tenphases]

Before I get rightfully attacked let me just say that I hang my ribs in my Humphreys pint, no wrap, 4.5 hours and that's my favorite way to make em. That being said, when I was a kid I would visit my family in Costa Rica , they were pig farmers and they let me have a pet pig, I named it and everything. Piggy and I were best buds, there was a hill by the house and I would ride down the hill and ride piggy back up the hill all day long. Then one day Piggy was gone and we had chops for dinner 😂😂😂 I cried and ate and cried some more lol. The point of the story is that Tio (uncle) Cumbion would brine, BOIL the ribs, then sear them on a tire rim that was burning whatever wood scraps were in the backyard. Just saying those boiled rib were really good!!

[mrichie1229]

That gives new meaning to the nursery rhyme "This little piggy went to market..."