Spare ribs

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Dahlvig
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Spare ribs

Postby Dahlvig » Tue Nov 18, 2014 6:11 pm

In regards to comps and pork ribs.
It looks like most comps specify spare rib. Looking at the different types of cuts you have spare ribs, baby back and St. Louis. Research looks like the St. Louis cut is considered spare rib also. So in regards to comps that specify spare ribs, is the St. Louis cut accepted? I'm new to this stuff so sorry if it seems like a silly question or doesn't make sense.
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Re: Spare ribs

Postby limey » Tue Nov 18, 2014 6:24 pm

St.Louis are accepted and are used by most cooks. 7 to 9 ribs are required depending on the amount of cooks, box is required to shut.
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Dahlvig
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Re: Spare ribs

Postby Dahlvig » Tue Nov 18, 2014 6:34 pm

Thanks for the quick answer.
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