Page 19 - Amazing Ribs - Book

Some can have up to 3/4 inch of lean loin meat on the top depending on how generous the butcher feels. If you buy a rib roast (see below) you can remove the ribs yourself and control how much loin meat is on them.
Because the bones are close together they have less tough connective tissue than spareribs or St. Louis cut ribs; thus, they cook a bit faster. A standard 2- to 3-pound slab can serve two people or one really hungry big man.
If you plan to cook in the huge “World Championship Barbe- cue Cooking Contest at Memphis In May” you should master babybacks, the cut of choice in Memphis.
19