I'm in the Twin Cites (yup, it's snowing heavily here right now, April 10) and a new BBQ joint opened up near me claiming Memphis style ribs. They use back ribs and the result for me was like eating a pork chop. In general I've always preferred a St. Louis cut and that's what I smoke on my WSM. I just assumed ribs in Memphis were mostly St. Louis cuts, but after searching online I've only become confused. I've made multiple visits to Memphis over the years for BBQ (oh, and work) and enjoyed it.
Last time I was in Memphis, I was visiting friends who relocated and I made it to Central and the Commissary. The ribs were excellent and they didn't seem like back ribs. OK, not like any of the back ribs I've ever had up here in Minnesota. BBQ is starting to heat up, pun intended, in the TC, but it has a ways to go.
I read an old interview with the Central BBQ founder and the article said that, "Central uses loin back ribs, essentially baby backs except the terminology usually refers to larger than normal racks from the same cut."
What does this mean? Is Central using part of the St. Louis cut? Is there a lot of marketing going on here or do some folks use a cut that has some of the St. Louis and some of the back? Specifically, in Memphis are back ribs the most prevalent cut in BBQ joints?
I also understand that hogs vary by breed, size, etc. and that the difference could be about the amount of fat in the particular hog. One person's back might be super lean and the other's nice and fatty.
I've been a member for a while, but never posted. I've learned a lot from the community and thanks for all your help. Sorry if I'm not doing this in the right place.
Last time I was in Memphis, I was visiting friends who relocated and I made it to Central and the Commissary. The ribs were excellent and they didn't seem like back ribs. OK, not like any of the back ribs I've ever had up here in Minnesota. BBQ is starting to heat up, pun intended, in the TC, but it has a ways to go.
I read an old interview with the Central BBQ founder and the article said that, "Central uses loin back ribs, essentially baby backs except the terminology usually refers to larger than normal racks from the same cut."
What does this mean? Is Central using part of the St. Louis cut? Is there a lot of marketing going on here or do some folks use a cut that has some of the St. Louis and some of the back? Specifically, in Memphis are back ribs the most prevalent cut in BBQ joints?
I also understand that hogs vary by breed, size, etc. and that the difference could be about the amount of fat in the particular hog. One person's back might be super lean and the other's nice and fatty.
I've been a member for a while, but never posted. I've learned a lot from the community and thanks for all your help. Sorry if I'm not doing this in the right place.
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