OK, the family is coming in and the prime brisket and sausage are bought. I always cooks St Louis style ribs but for some reason (could it have been the sale?) I picked up babybacks instead.
Other than not cooking them so long is there anything else I should know/do?
I remove the membrane, salt over night, cover w MMR just before they go on at 225F and cook till they crack when picked up w tongs. Then sauce with a mixture of my variation on KC sauce mixed with some raspberry jam and flame caramelize with a large roofer's torch (learned that at Bogart's in St Louis).
Anything diff for the bitty ones?
Thanks
Other than not cooking them so long is there anything else I should know/do?
I remove the membrane, salt over night, cover w MMR just before they go on at 225F and cook till they crack when picked up w tongs. Then sauce with a mixture of my variation on KC sauce mixed with some raspberry jam and flame caramelize with a large roofer's torch (learned that at Bogart's in St Louis).
Anything diff for the bitty ones?
Thanks
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