Milsurp After Hours

It's not exactly spring yet, but I never let a chance to light up the BBQ pass.

Looks tasty Robert, are they pork ribs?

Pork Ribs, Joe. The back ribs have really tender meat with more fat content. Pork ribs in the US are more frequently St. Louis style spare ribs which have a little more of a chew to them. However, most BBQ joints in the US boil their St. Louis style ribs before they ever go over the fire so that the meat on the less fat spare ribs gets the softer treatment and eats more like baby backs. I don't believe in boiling ribs before grilling of any kind. Sometimes I have more of a taste for the spareribs with the more al dente chew and go with the St. Louis style .

The ones you see in the photo came out really tasty after about 50 minutes on the grill at the slower cook height. The meat comes off the bone real tender and flavorful. Of course this is a case of picking up with your fingers and gnawing the meat off the bone caveman style.

Thanks for the clarification Robert, my kind of ribs.

Yesssss.... my favorite kind of ribs, looks like you did a great job on them.

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