Breaking in my new "BBQube" temperature controller on a few racks of St. Louis style pork spare ribs.


When butchering spare ribs St. Louis style, you separate the bottom section where the bones are from the top along a natural bend. There's a long, narrow flap of meat between them you remove that cooks hours before the rest and serves as a chef's snack (pictured on the right).

Sign in to participate in the conversation
Librem Social

Librem Social is an opt-in public network. Messages are shared under Creative Commons BY-SA 4.0 license terms. Policy.

Stay safe. Please abide by our code of conduct.

(Source code)

image/svg+xml Librem Chat image/svg+xml