Barbecue pork ribs: 3 picks

St. Louis-style barbecue ribs at Bobbique, in Patchogue.

St. Louis-style barbecue ribs at Bobbique, in Patchogue. (July 20, 2010) Photo Credit: Doug Young

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Dry-rubbed with spice and slow-smoked for hours on end, barbecue pork ribs can be an obsession. St. Louis ribs are a little fattier -- and, hence, have more flavor -- than the slightly costlier baby backs. Both, though, are worth the messy fingers.

Find the ribs of your dreams at these prime barbecue pits:

909 W. Beech St., Long Beach

Pitmaster Dan Monteforte's Long Beach babrbecue powerhouse just spawned a new Lynbrook takeout spot. At both, baby backs and St. Louis ribs are slow-smoked, pebbled with spices. Who needs sauce?

70 W. Main St., Patchogue

Meaty St. Louis ribs are the only kind served at pitmaster Eric Rivkin's place for barbecue and live blues. The ribs are smoked, dry-rubbed and glossed with barbecue sauce -- or not, if that's your preference.

19 W. Main St., Bay Shore, 631-206-3000
4847 Merrick Rd., Massapequa Park, 516-799-4900

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Barebecue boss Al Horowitz serves up moist spice-rubbed smoked baby backs as well as "St. Louie grand backs" at his two houses of 'cue.

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