Jeff Russell wrote:
>
> As others have said, spare ribs. But, trim off the top meaty hunk for more
> even cooking. I believe that is called a St. Louis cut.
> Make sure to cook the trimmed parts too.


Aaaa, I like the extra chunk on there. Yes, the ribs (some of them) will
have a joint in them, but I don't mind.




Brian Rodenborn