"matt tsang" > wrote in message
om...
> Is the st. louis cut done mainly to promote even cooking?
>
> I've been cooking my spares as is. I've found that sometimes the ends
> have been dry. Should I be trimming the ribs beforehand and cooking
> the ends and flap separately?

The St. Louis cut is done for appearance, either in a contest situation or a
restaurant.

I disagree. They are primarily done for even cooking.

"Ricky" > wrote in message
...
> "matt tsang" > wrote in message
> om...
> > Is the st. louis cut done mainly to promote even cooking?
> >
> > I've been cooking my spares as is. I've found that sometimes the ends
> > have been dry. Should I be trimming the ribs beforehand and cooking
> > the ends and flap separately?
>
> The St. Louis cut is done for appearance, either in a contest situation or
a
> restaurant.
>
>

I disagree. They are primarily done for even cooking.

"Ricky" > wrote in message
...
> "matt tsang" > wrote in message
> om...
> > Is the st. louis cut done mainly to promote even cooking?
> >
> > I've been cooking my spares as is. I've found that sometimes the ends
> > have been dry. Should I be trimming the ribs beforehand and cooking
> > the ends and flap separately?
>
> The St. Louis cut is done for appearance, either in a contest situation or
a
> restaurant.
>
>

matt tsang wrote:
> Is the st. louis cut done mainly to promote even cooking?
>

Appearance and $$$.

In today's ads:
Spare ribs $1.49/#
St Louis cut $ 4.99/#
Rib tips $ 0.98/#

Different sto
Spares $1.99/#
St. Louis $6.49/#
Tips $1.49/#


BOB