We all know He's the rib KING

[JoeBfishing]

"Baby Back Ribs" ( St.Louis Style, if thats what they are called ? ), for me are not as enjoyable a Spare Ribs... cellfish...

Hey Cellie, St.Louis Style is a trimmed down rack of spare ribs. They remove the lower strip of the rack which is down by the belly brisket area of the swine. Square it off sorta speak. So it sounds like you like the St. Louis n fattier spareribs with the cartilage and chit. When you cook em for the FusterCluck I suggest using the baby back ribs because they make for smaller handling portions. More to go around and you don't want these guys spitting out fat and cartilage all around.

Your job there PAL dont forget it

Oh shoot, I just saw this!

 

[cany]

Oh shoot, I just saw this!

You already knew it

 

[Old Mud]

They have a lot of them.

Hey Joe, i had no idea. so i could go to you and order my ribs and a couple of 3/4" carbide boring bars ? To bad i live more than 39.4 miles.

 

[Fishscale]

The proof is in the pudding #ribking

 

[PropellerJohnII]

the stuff dreams are made of?