Hey fellas,
All of this rib chat inspired me to post what I am cooking today - St. Lois style ribs. I removed the membrane - added my dry rub - wrapped in cellophane to sweat overnight in the fridge. Local store (Publix) has them on sale for $1.99 a pound this week so I decided I would smoke a few slabs today since I had another smoking opportunity as well. A friend sent me some King salmon from Alaska and unfortunately UPS did not deliver till end of the day and some of it had thawed. SO - I will smoke that thawed King salmon and the St. Louis style ribs today using good ole' NC hickory for my smoke and a dry rub a friend of mine happens to make. Shameless plug - Kenny Bear's barbeque rub is delicious - http://www.southerngourmetspice.com
And NO offense to the other 'ribs' that have been posted yet they are NOT RIBS. Pork - yes! - ribs - NO!!! Those were 'country style' ribs - a huge misnomer as they are closer to a pork chop than a rib and yes - 4 or 5 hours is wayyy too long for that cut. Here is a link to a good site that defines different cuts of pig. I could not pass up $1.99 a pound (roughly $5.50 per rack) St. Louis style ribs. In 6+/- hours after I fire up my smoker I will post a pic of the finished pig product.
https://amazingribs.com/tested-recipes/pork-chops-pulled-pork-ham-and-more-pork-recipes/pork-cuts-explained
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