Serves: 5
Baby back ribs:
These are cut from the top end of the rib bone-flavorful, meaty, and small. Some butchers offer them with the backbone still attached check that the price per pound drops accordingly.
Spareribs:
Sometimes called St. Louis ribs, these longer bones offer more gnawing pleasure. You've had them sauced, but have you tried them with a dry rub, marinade, or mop and then sauce? Yow!
Country-style spareribs (a.k.a. split or butterflied blade chops):
Big and meaty, these "ribs" are really individual, thick chops cut from the shoulder end of the loin. If you see a bone, it's actually a shoulder blade, not a rib. Who cares? They taste great and are easy on the budget. Plus, there's no membrane to remove, just trim the fat.
Serving:
Count on 1 pound of raw weight per serving. Some folks like more (especially when the sauce is homemade).
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This _A Griller's Pork Rib Glossary recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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