There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
St Louis ribs are spareribs that have been trimmed. The cartilage at the end of the bones and the thin flap at the end are removed to make a nice rack of ribs. You can have your butcher do this or you can cut them off yourself. To remove the cartilage end, just feel down the rib and you will feel where the meat connects to the bone. Take a heavy knife and cut through this connection. Don't throw the trim out, it makes great rib ends.
I like to let the ribs rest for a couple of hours then I fire my smoker up to 230 F. You can use anything from mild apple, to strong hickory smoke depending on your tastes. Put the ribs in the smoker for 3 hours. You can spray with apple juice a couple of times in this period. It is optional but I like it.
Wrap the ribs with heavy duty foil and add 1/2 cup of apple juice before sealing the foil. Put the ribs back in the smoker for 2 hours in the foil.
Unwrap the ribs and brush them with your favourite barbecue sauce. If you want to try your own, here are the links to a couple of sauces from my blog:
http://oldfatguy.ca/?p=3494
http://oldfatguy.ca/?p=1966
Put the ribs back on the smoker for 1 hour, brushing the ribs with sauce at 20 and 40 minutes.
These are a nice rib and are quite easy to make.
If you would like to see more of my rib cooks, check out my blog, http://oldfatguy.ca.
The Old Fat Guy