Mister Bob
Babbling Farker
The babybacks weighed in at 2 pounds 7 ounces, the spares at 2 pounds 11 ounces.
Both get a light coating of Tony C's Creole and a heavy dose of Simply Marvelous Sweet Seduction, which has become my 'go to' rub for all things pork! If you haven't tried it yet, you really should, it's outstanding!
I gave the spares a 45 minute head start
then put the babybacks on right alongside.
An hour later I melted a stick of butter, stirred in 2 tablespoons of honey and drizzled it on.
About 45 minutes after that, I wrapped them up in a sauce/glaze recipe I'm working on.
One hour in the foil, then another coat of glaze and back in the cooker until done.
The results:
A perfect bite on the spare
and the same on the babyback.
So, which one is the winner? Both were great, but my wife and I preferred the spareribs. I think the extra fat gives them a slightly better flavor. Fat = Flavor after all... :thumb:
Both get a light coating of Tony C's Creole and a heavy dose of Simply Marvelous Sweet Seduction, which has become my 'go to' rub for all things pork! If you haven't tried it yet, you really should, it's outstanding!
I gave the spares a 45 minute head start
then put the babybacks on right alongside.
An hour later I melted a stick of butter, stirred in 2 tablespoons of honey and drizzled it on.
About 45 minutes after that, I wrapped them up in a sauce/glaze recipe I'm working on.
One hour in the foil, then another coat of glaze and back in the cooker until done.
The results:
A perfect bite on the spare
and the same on the babyback.
So, which one is the winner? Both were great, but my wife and I preferred the spareribs. I think the extra fat gives them a slightly better flavor. Fat = Flavor after all... :thumb:
