prep and larp
Tuesday, July 3rd, 2007Tomorrow’s the fourth of July and that means barbecue installment #4: pork ribs. These are the meaty St. Louis style cut of ribs. I know everyone is all agog about baby back ribs, but honestly, it’s a sack of bones with not so much meat. I don’t relish the idea of cooking something for 10+ hours that has such a low yield of consumable material.
rub and rest for 12 hours or more