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Say in ain't so, Boneless St. Louis Ribs at Costco.
Costco now has bone-in and boneless St Louis Ribs.
Time for this old man to do more research for St. Louis style ribs without bones.
A bone-less rack of ribs? Sounds wrong, mal-adjusted, but you know if I'll have to give them a try. If they are still in stock.
Would they come from Non-binary, from non-gender beef?
Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
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Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
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Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"
Cookbooks to check out - Raichlen's "Brisket Chronicles" and anything by Adam Perry Lang.
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
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Yoder YS640
LSG 48" Santa Maria Gill
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Thermapen Mk4
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I have bought boneless baby backs from Sam's before and they were actually very good. I assume they are the meat just on top of the bones. I haven't seen them in many years and never in Costco.
I’ve seen boneless country style ribs at Costco before but it’s basically a shoulder cut into what appeared to be 2â€x8-10†pieces. I’ve never seen or heard of boneless St. Louis ribs or boneless baby backs. Weird.
That doesn’t sound right. I could see it for back ribs since most of the meat is above the bones. St Louis ribs have most of the meat between the bones and I thought the belly is above the bones.
Not 100% certain, an by no means any kinda 'Expert', but I do believe, (perhaps mistakenly), that St Louis style ribs are derived from pork critters, an not so much beef.
Last edited by Mr. Bones; February 26, 2021, 11:47 PM.
Nah, don't be like that, Mr. Bones, throwing yer fancy education and big words around, making us all look bad. Not everyone here knows the difference between porcine and bovine ;-) :-) :-)
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26" Weber Kettle one touch
Blackstone 36†Pro Series
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sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
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Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I picked up a pack of spares last week and when i separated them to single packs to freeze, one of the racks was almost boneless like. It was very strange. I didn’t spend much time examining this one rack, but thinking back I wonder if its boneless? I don’t think it is but it was an odd rack of ribs for sure!
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