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 Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
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PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
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"
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 ;-) :-) :-)
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
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"Baby Girl" The cat
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
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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