I think that the baby back is still by far the most popular, but lots of places do pretty well with the St. louis style, I even think one of the big bbq chains (famous Dave’s) uses St. louis. I cook my own using one of the smokaroma pressure smokers, and it makes the best darn rib around. The smoker is really small and still cooks 45 lbs. of ribs at a time. After they are cooked I cool them down, wrap in food wrap, then store in the fridge, when I get an order all I have to do is nuke it a little then sauce it and mark it on the chargrill, but it could go through an oven just as well. Ribs are such an easy add on. Before I cooked my own I use some precooked by farmland, Curly’s, and Hormel’s Austin blues I think they were called. I think I liked Hormel’s and Farmlands the best, other than my own of course. Good luck!
David McGuire
