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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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St Louis or baby back?

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  • bcostlow
    Former Member
    • Jul 2016
    • 94
    • San Antonio TX

    St Louis or baby back?

    58
    St Louis ribs
    75.86%
    44
    Baby back ribs
    24.14%
    14
  • Spinaker
    Moderator
    • Nov 2014
    • 10960
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    Love me some St.Louis Ribs!! I love the uniformity of the ribs. I don't really care for all the thick loin meat on BBs' .

    Comment


    • Craigar
      Craigar commented
      Editing a comment
      Ditto

    • BBQbot
      BBQbot commented
      Editing a comment
      I'm usually in the same camp here, but once in awhile, you get some great marbling in that (often times lean) loin meat. And when you get a babyback with that marbling, it's pretty great eating.

    • Spinaker
      Spinaker commented
      Editing a comment
      Baby backs certainly have their day. BBQbot
  • EdF
    EdF
    Club Member
    • Jul 2016
    • 3228
    • Atlantic Highlands, NJ
    • Uuni Pro (new kid in town)
      Karubeque C-60
      Large BGE since 2002 + plate setter + pizza stone + upper grid + stainless paella pan for drippings (the best!)
      TEC Cherokee FR since 2014 (portable infrared grill - does a mighty sear)
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      Thermapen
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      Various other stuff

    #3
    Personal preference, I'd say. I'm a spareribs (including SLC) guy myself. Seems like more collagen and interesting stuff to cook down. In fact, when I get done working I'm prepping a couple of racks for tomorrow!

    Comment

    • LarryO47
      Former Member
      • Feb 2017
      • 468
      • Unadilla, New York

      #4
      Baby Backs all the way. I think they are meatier and more delicious than the St. Louis!

      Comment

      • Willy
        Charter Member
        • Apr 2015
        • 1916
        • High Desert of the Great Southwest

        #5
        Both! Nonetheless, I voted BBs--and meaty ones at that.

        Comment

        • Amajeff99
          Club Member
          • Feb 2017
          • 214
          • CT
          • I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.

          #6
          I voted for st Louis style as they came out better than my baby backs did but I am so new to this my vote should probably not count any way LOL

          Comment


          • GadjetGriller
            GadjetGriller commented
            Editing a comment
            I'm in the same boat as you Amajeff99. I have not had good results with BB but the SL have consistently come out great. But if somebody else cooks them I'll take either one!!
        • Mr. Bones
          Charter Member
          • Sep 2016
          • 10018
          • Kansas Territory
          • Grills / Smokers
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          #7
          Can I have one slab of each, please?
          I love both, cook baby backs more often, unless I fire up th' stickburner...
          Then I load 'er up with both!

          Comment

          • FireMan
            Charter Member
            • Jul 2015
            • 8216
            • Bottom of Winnebago

            #8
            I'm with EdF & the spare ribs. I'll trim to St. Louie & have all the goodies that come with it as frosting on the cake. Plus, the cheapskate that I am, it is the lowest cost product in my parts. Then again, @Larry047 has a good idea. Well, maybe Mr. Bones 'S camp is good to. Hey. Whose idea was it that we have to chose anyway. I think this poll is extremely unfair. I say EAT! EAT! & EAT! Let our digestive systems decide.

            Comment

            • RonB
              Club Member
              • Apr 2016
              • 13522
              • Near Richmond VA
              • Weber Performer Deluxe
                SNS
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                Smokenator 1000
                Cookshack Smokette Elite
                2 Thermapens
                Chefalarm
                Dot
                lots of probes.
                CyberQ

              #9
              I'll eat whatever someone puts in front of me, but I mostly buy St Louis.

              Comment

              • HorseDoctor
                Charter Member
                • Sep 2014
                • 1147
                • Central Iowa

                #10
                My vote too is actually spares! Anyone offended by watching me nibble on cartilage tips is probably someone I don't want to "break bread" with anyway.

                Comment

                • cookingmadly
                  Club Member
                  • Mar 2017
                  • 19
                  • Los Osos, CA
                  • Memphis Grills Pro
                    Karubecue
                    Alfa Forno 4 Pizza Oven
                    ... and some cheapo gasser that can't even put grill marks on a hot dog.

                  #11
                  I was raised a baby back guy... but after reading here, reading Meathead's book, and watching some videos online, I decided I might be wrong about that and gave a slab of St. Louis a try recently and loved them. Have another three racks on right now, and I may just be a convert...

                  Comment

                  • Pirate Scott
                    Club Member
                    • Mar 2017
                    • 1340
                    • Clay, New York
                    • - Plain old Charbroil Charcoal Grill
                      - 26" Weber Kettle
                      - Jack Daniels No7, Four Roses

                    #12
                    I like Both, but have been doing the Baby Backs because the wife likes them better.

                    Comment


                    • Mr. Bones
                      Mr. Bones commented
                      Editing a comment
                      Good Call!
                  • Nate
                    Banned Former Member
                    • Apr 2015
                    • 3794
                    • Quarantined

                    #13
                    Gotta go with the spares....

                    although i wont turn down someone serving me some baby backs.

                    Comment

                    • tbob4
                      Charter Member
                      • Nov 2014
                      • 2494
                      • Chico, CA
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                      #14
                      Spares. If you had run the same poll 15 years ago it would have been the opposite. Not a thing wrong with the baby back ribs but I haven't cooked them as regularly for awhile. I love a good sauce on baby backs and little, if no sauce, on St. Louis'.

                      Comment


                      • Mr. Bones
                        Mr. Bones commented
                        Editing a comment
                        Sweet! Do ya' do yer SLC's Memphis~ish, with yer own tweaks?
                        Always tryin' to learn new stuff, everyday!!!

                      • tbob4
                        tbob4 commented
                        Editing a comment
                        Mr. Bones - I use my beef rub as a base - salt, pepper, paprika, garlic powder, lemon powder, a couple types of chili powders and then either a cajun rub or my chicken rub - no salt,
                    • PaulstheRibList
                      Founding Member
                      • Jul 2014
                      • 1579
                      • Lake Charles, LA
                      • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
                        1.) A pair of Weber Smokey Mountain 22.5's
                        2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
                        3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
                        4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
                        5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
                        6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
                        7.) 22" Weber Kettle with Slow-N-Sear
                        8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
                        9.) BarbecueFiretruck...under development
                        10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
                        11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
                        12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
                        12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

                        Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

                        I'm loving using BBQ to make friends and build connections.
                        I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

                      #15
                      I started on St. Louis cut spares and they are my fav!!!!

                      Comment


                      • Spinaker
                        Spinaker commented
                        Editing a comment
                        Get on the rib list!!!!

                      • PaulstheRibList
                        PaulstheRibList commented
                        Editing a comment
                        #Exactly!

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                    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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