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Date Posted: 17:10:23 04/12/01 Thu
Author: reg
Author Host/IP: NoHost / 209.226.140.150
Subject: Re: Yeah right...
In reply to: Ron 's message, "Re: Yeah right..." on 16:39:01 04/12/01 Thu

>>Beef or Pork Rib's Ron: Big beef ribs I call
>>brontosaurus. Pork side ribs without the breast bone
>>removed or could be St. louis cut with the with the
>>breast bone removed, if they are big I don't think
>>they would be pork back rib's. St. louis is a
>>competition rib and in my opinion are the best. The
>>breast bone has all the small bones in it and it is
>>great if you don't mind eating around them....LOL. And
>>I'm looking forward to them in my e-mail although I
>>have never tried to eat smoked e-mail rib's
>>before...........LMAOROTF...Bruce
>
>Pork ribs, with the little bones. If he doesn't charge
>me more, I'll make them be St-Louis style, I've had
>them before but the damn butcher, not this guy,
>charged me more for it. Go figure, less meat more $$$.
>BTW what does LMAOROTF mean?

Afternoon Ron , those St Louis cuts usually cost more . i get them here called Roadhouse cut and the absolute best ribs i ever had bar none . only problem is they are $ 4.00 lb and thats before these last increases . think by the time you buy the regular rack at around $2.69 , cut them to St Louis and have the bits and pieces ( that real stringy tough sh!t and breast bone )i often wonder if it's not better to pay the price and get all perfect slabs . when i'm having company thats what i get . anyway good luck with the new cooker and the long weekend . reg

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Replies:

  • Re: Yeah right... -- Bruce, 18:27:45 04/12/01 Thu
  • St-Louis -- Ron, 12:10:23 04/13/01 Fri


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