I'm a little disappointed in Journey's newest lead singer, Arnel Pineda. He just doesn't add up to Steve Perry in my opinion. But then again, I'm all for Steve Perry. I was wondering what he thinks of Arnel.
There are generally 2 different styles of ribs... St. Louis Spares (or Spare Ribs) and Loin Backs (or baby back ribs) In the MBN and Memphis in May competitions, you always use Loin-Back ribs - because it is simply what the judges expect. But in the Kansas City BBQ circuit, you always use St. Louis Spares.
Allow 5 to 6 hours for St. Louis Cut ribs and spare ribs, or 3 to 4 hours for baby back ribs. The exact time will depend on how thick the slabs are and how steady you have kept the temp. If you use rib holders so they are crammed close to each other, add another hour. Then check to see if they are ready.he best advice I will ever give you: Develop a relationship with your butcher. On spareribs, the amount of meat is determined by nature, all you get is the meat that is on the hog. But because the baby back ribs are cut from the loin meat, the amount of meat on the baby backs is determined by your butcher.