St. Louis Ribs: How to Trim, Season, and Get Them Ready to Cook 🔥

This is the full prep walkthrough. I'm covering:

What actually makes a rib "St. Louis" vs. a regular spare rib
Why Costco's trim job saves me a ton of time
My silver skin shortcut (no peeling required)
And the big one — going salt and pepper only after what we discovered in the direct heat ribs video

Salt first, let it pull moisture, then come back with pepper. That's the move.

Now I want to hear from you all:

👉 Are you still running commercial rubs on your ribs, or have you gone simple?

👉 What's the one thing you've changed about your rib prep recently that made the biggest difference?

Drop a comment below — let's talk it out.

– Backyard SmokeMaster BBQ

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