I'm trying to decide how I wanna cook my 3 racks of spares this weekend. I've left them whole before and they seemed more juicy. But trimming them St. Louis style seems to be the more "accepted" way. I've read because they cook more evenly that way. This is the way I've done it most.
So, what do you do? Whole, or St Louis? Or do you do something else? Let's hear it!
So, what do you do? Whole, or St Louis? Or do you do something else? Let's hear it!