Deals on St. Louis Ribs & Brisket, Plus the Value of Leaner Ground Beef
On this episode of Meat & Greet on KBUN Sports Radio, Myke Stittsworth breaks down what makes St. Louis-style ribs one of the best values at the butcher counter right now — and why smart shoppers are picking them up alongside brisket for weekend cookouts.
Myke also digs into the real value of leaner ground beef. While 80/20 gets a lot of love for burgers, there are plenty of everyday meals — tacos, chili, pasta sauces — where a leaner grind gives you more usable meat per pound and less grease in the pan. It's about picking the right tool for the job.
What You'll Learn
- Why St. Louis ribs are a perfect entry point for backyard smoking
- How to pick a brisket at the counter without overspending
- When leaner ground beef actually saves you money in the long run
- What's fresh and on special at Stittsworth Meats this week
About Meat & Greet
Every week, Myke Stittsworth joins Joel Hoover and Scott Williams on KBUN Sports Radio's High Noon to talk meats, grilling, and what's good at the shop. Tune in weekdays 12–2 PM on 1450 AM or 101.1 FM in Bemidji, MN.
🎧 Listen to this episode on KBUN | Browse all Meat & Greet episodes
🍖 Recipe: Slow-Cooker Stittsworth St. Louis Ribs
Tender, fall-off-the-bone St. Louis ribs that braise low and slow in a savory barbecue sauce.
Ingredients
- 2 full racks Stittsworth St. Louis Ribs
- 1 cup barbecue sauce
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
Instructions
- Remove the membrane from the back of the Stittsworth St. Louis Ribs by sliding a butter knife under it and peeling it away.
- Cut the ribs into sections that fit your slow cooker.
- Mix barbecue sauce, beef broth, vinegar, brown sugar, and garlic powder in a bowl.
- Layer ribs in the slow cooker and pour sauce over them.
- Cook on low for 6--8 hours or on high for 3--4 hours.
- Ribs should be tender and meat pulling easily from the bone.
- Serve hot with extra sauce on the side.
Pro Tip: St. Louis ribs are lean and benefit from low, slow cooking. Don't rush them -- the longer they braise, the more tender they become. Save that braising liquid for dipping.