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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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St Louis or baby back?

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

    St Louis or baby back?

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

      Dexter (Beagle mix)
      Kinnick (American Foxhound)

      Big Green Egg (Large) X3
      Blackstone 36" Outdoor Griddle 4-Burner

      Karubeque C-60
      Kamado Joe Jr. (Black)
      Lodge L410 Hibachi
      Pit Barrel Cooker
      Pit Barrel Cooker 2.0
      R&V Works FF2-R-ST 4-Gallon Fryer

      Weber Spirit Gasser
      FireBoard (Base Package)
      Thermoworks ThermaPen (Red)
      Thermoworks MK4 (Orange)

      Big Green Egg Plate Setter
      Benzomatic TS4000 Torch X 2
      Benzomatic TS800 High Temp Torch X 2

      Bayou Classic 44 qt Stainless Stock Pot
      Bayou Classic 35K BTU Burner

      Digi Q DX2 (Medium Pit Viper Fan)
      Dragon VT 2-23 C Torch
      Eggspander Kit X2
      Field Skillet No. 8,10,12

      Finex Cat Iron Line
      FireBoard Drive
      Lots and Lots of Griswold Cast Iron
      Grill Grates
      Joule Water Circulator
      KBQ Fire Grate

      Kick Ash Basket (KAB) X4
      Lots of Lodge Cast Iron
      Husky 6 Drawer BBQ Equipment Cabinet
      Large Vortex
      Marlin 1894 .44 Magnum
      Marquette Castings No. 13 (First Run)
      Smithey No. 12
      Smokeware Chimney Cap X 3
      Stargazer No.10, 12
      Tool Wizard BBQ Tongs
      Univex Duro 10" Meat Slicer
      FOGO Priemium Lump Charcoal
      Kingsford Blue and White
      Rockwood Lump Charcoal
      Apple, Cherry & Oak Log splits for the C-60

      Buck 119 Special
      Cuda 7' Fillet Knife

      Dexter 12" Brisket Sword
      Next Major Purchase
      Lone Star Grillz 24 X 48 Offset

    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' .


    • Craigar
      Craigar commented
      Editing a comment

    • 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
    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)
      Polyscience Sous Vide Pro since 2012 (wasn't much else available in those days)
      Thermapen Air
      ThermaQ (or its predecessor)
      Thermoworks Hi temp IR
      BBQ Dragon & Chimney of Insanity
      Various other stuff

    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!


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

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


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

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


        • 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.

          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


          • 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

            Kingsford 24" grill (Free) 'Billy'
            Brinkmann Smoke n Grill
            Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
            Weber 18" Kettle ($30 CL) 'Lil' Feller'
            Weber Smokey Joe ($25 CL) 'Lil' Brother'
            Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
            Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
            Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
            Weber 22.5 OTS DO Code Black ($15 CL)
            Weber 22.5 OTS E Code Black ($20 CL
            Weber 22.5 OTS EE Code Black ($20 CL

            Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
            Weber "H" Code 18.5" WSM '86 ($75 CL)
            Weber " " Code 18.5" WSM

            Weber 26.75, $199 NFM clearance !!!
            Weber SJS AH 'Lil' Brother'
            Weber SJS AT 'Lil' Sister'
            Weber SJS DE Code (FREE) 'Lil' Helper'
            Weber SJG M Code 'Lil Traveller'
            Weber SJS AH Code 'Kermit'
            (Lime Green)
            Horizon 20" Classic, w/baffle/tuning plate (FREE)
            Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!

            Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
            Maverick ET-732, (Black)
            Thermopops, (Red, Yellow, Green)
            ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
            Blue ThermaPen Mk4
            Orange Thermapen Mk4
            Pink Thermapen Mk4
            ThermoWorks IR-GUN-S
            ThermoWorks Smoke
            ThermoWorks Open Box Smoke
            4 Pro Series cable extensions
            Smoke Gateway

            2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
            BBQ Vortex, 2 Hovergrills, Top Deck
            Warming shelf
            MyWeigh KD-8000Kitchen Scale‚Äč
            Backyard Grill marinade injector
            Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
            Bear Paws
            Meat Rakes
            BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)

            Probably a ton of cast iron, mostly very old...still cookin'
            G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
            '60's Revere Ware (Mom's), + others found elsewhere
            60's CorningWare 10-cup percolator (Mom's) Daily driver
            50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
            Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
            Tramontina 6.5 qt Dutch Oven

            Cutlery, etc.:
            Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
            Dexter 12" slicing knife, 6" Sani-Safe boning knife
            Smith's Tri-Hone Natural Arkansas Knife Sharpening System
            Multiple steels, from all over the planet
            Crock sticks
            Diamond stones, various
            Lansky Sharpening System

            Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
            Dinner: Guests: Washington Forge, Town and Country
            Fancy / Formal: Family silverware

          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!


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

            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.


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

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


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

                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.


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

                  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...


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

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


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

                    Gotta go with the spares....

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


                    • tbob4
                      Charter Member
                      • Nov 2014
                      • 2494
                      • Chico, CA
                      • BBQ's
                        California Custom Smokers Intensive Cooking Unit
                        California Custom Smokers Meat Locker
                        Santa Maria Grill
                        Vision Grill

                        Sierra Nevada IPA


                      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'.


                      • 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.

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


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

                      • PaulstheRibList
                        PaulstheRibList commented
                        Editing a comment



                    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.
                    See more
                    See less