Originally Posted by mitmondol
Those are beautiful!
What kind of ribs are they (sorry if I'm too ignorant and can't tell from the pics)
Those are whole (I guess) spare ribs i.e., I haven't cut off the tips or the flap on the back to make them St. Louis style. Which brings up a question.
For those of you who do cut your ribs, do you serve the St. Louis style to the guests and save the tips for another time?
To Renee, yes, I love the BGE - I've only owned it for a couple of months now but we must use it at least two times a week, usually more like three or four. Go through about a bag of charcoal a month-ish.