Comments on: St. Louis Spare Rib Prep

by: Chuck Armstrong

Tue, 12 May 2009 05:43:15 +0000

Nice presentation. I see a few things I can correct in my technique. I appreciate the pictures.

by: Unkle A

Sat, 05 Apr 2008 20:47:35 +0000

Very nice presentation of how to prepare a St. Louis rack. I have many friends that ask me how to prepare a St. Louis rack of spares and I email them the link to this site.
Well done my friend!

by: Samuel Burson

Mon, 08 Oct 2007 16:47:21 +0000

Thanks Todd, I really wanted to know what “skinnin” the ribs meant.

by: thirdeye

Mon, 05 Feb 2007 04:30:49 +0000

Nice how-to Todd. Maybe it’s just me, but I really enjoy eating the trimmed off tips.

by: Robert Fernandez

Thu, 01 Feb 2007 14:49:14 +0000

I feel that it’s best to skin the ribs. The skin can get tough in cooking, but more importantly, it blocks the absorption of spices and smoke into the bone side of the meat. It’s just my opinion and not gospel.