I`ve made ribs before but never used the St. Louis style cut before. Everyone says the extra rib meat that you cut off, cooks differently.
I`m sure it cooks faster, but never have I seen a video tell me how to cook this specific part of the rib.
What would be the instuctions for cooking this part of the rib?
I`m sure it cooks faster, but never have I seen a video tell me how to cook this specific part of the rib.
What would be the instuctions for cooking this part of the rib?