Midwest jidacheng barbecue

The name "St. Louis" in Missouri is often heard in the classification of American roast pork chops. "St. Louis pork chop" means a special cut of the ribs, compared with the name given to a certain kind of barbecue because it is made in different ways. In Kansas City, east of Missouri, unlike Carolina and Texas, which specialize in whole pigs or beef, Kansas has a large variety of barbecues, and the largest barbecue Association in the United States is also here. Here you can eat "burned ends" - the word literally translates as "burned on the edge". In practice, many barbecue masters will choose Brisket with uniform fat and thin to cut off the excess fat, but burned ends uses this kind of excess fat beef. In fact, his essence is that the smoked brisket is cut and smoked again, so that the smoked flavor is stronger and the flavor is concentrated, and the beef is fresh and juicy because of the high content of fat.

Rib tips, a distant cousin of burned ends, also seems to have been cut into pieces. Rib tips is a small piece of spare rib next to pork ribs, with a bit of crispy meat,