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Pittsburg, Kansas | Salt, pepper and garlic powder.
Wife will smoke them if she is smoking other meat and has the smoker going. Otherwise for a quicker meal she will wrap them in foil and bake them (she doesn't have to be attentive of them that way) in the oven then put them on the charcoal grill later for texture, crust and mouth feel.
I like them about every way. A little chewy or falling off the bone. We have them multiple different ways. Down here in Bonaire we do the baby backs because that is what is more generally available (nearly all food for the island comes in on a ship or plane other than the small percentage grown locally). At home it is nearly always St Louis style. If we don't eat all the ribs in one setting (usually don't) she makes a meat soup out of the left overs which is also delisciious. The soup consists of the meat, onions and maybe whatever is left over like some cooked hamburger patties or some other meat.
Since we are low carb we do none of the sweet sauces loaded with sugar. I occasionally will have a little bit of spicy mustard with meat as a condiment. Usually just the seasoned/smoked meat though, be it ribs, steak or otherwise.
Edited by John Burns 9/7/2022 07:57
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Smoked baby back ribs
