I was in walmart today, they had pork spares for 1.78, st Louis for 2.28, but the beef brisket was now priced at 6.86 a pound, double what it was a few days ago.
I bought some of the St. Louis ribs, but they look kind of pathetic compared to the baby back ribs. I always thought spares/ St. Louis had more meat than loin back ribs?
Since I am pretty new to these cuts of meat, I not quite sure when to spot a deal.
I am going to cook the St. Louis with the loin backs today, will they be OK to cook them at the same time?
I'll probably put the St. Louis on the top and the loin backs on the 2nd shelf, as the temps usually seem a bit lower on the top.
In the picture below, the St. Louis are about 3/4 of an inch thick and the loin back are 3+ inches thick.
I did BBQ sauce as a binder on 2 and Mustard on 2 and put them in the fridge last night.
I will see if I can tell any difference in binders.
I don't normally put sauce on mine, but my wife always does. I think though she is used to eating dry takeout ribs.
Going to try 235 for 5.5 hours and rest for 15 minutes or so.