Home Cooking 2

St. Louis style ribs in a recipe for baby backs....what to modify?

foodus | Sep 3, 201106:48 AM

I'm using St. Louis style instead of the baby backs that this recipe calls for. They've been rubbed, refridgerated,and wrapped overnight. Now the recipe says to roast,covered with foil, at 225 for 2 1/2hrs followed by a low heat grill/baste for 25 minutes. What should I modify since the St.Louis style are so much bigger and also known for cooking up "tougher"?

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