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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-05-2011, 09:23 AM   #1
Mister Bob
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Default Babybacks vs. St. Louis cut spares - a side by side cook and taste test

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...
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Unread 12-05-2011, 09:28 AM   #2
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Those are outstanding. What electric carving knife do you use? I need one for Christmas this year. Great job.
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Unread 12-05-2011, 09:31 AM   #3
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Great Pr0n! Love the color and bitemarks! The wife and I are partial to spares also. The added fat gives a little more flavor and tenderness. Great photo skills by the way!
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Unread 12-05-2011, 09:41 AM   #4
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Quote:
Originally Posted by GreenDrake View Post
Those are outstanding. What electric carving knife do you use? I need one for Christmas this year. Great job.
I don't use an electric knife, that was done with a Shun Classic 9" slicer. I think a really sharp blade beats an electric every time.
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Unread 12-05-2011, 09:41 AM   #5
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Simply Marvelous!
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Unread 12-05-2011, 09:43 AM   #6
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Then you must be a surgeon. Beautifully done. I am moving to a Nakiri blade for the next dry run, then want to try a slicer.
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Unread 12-05-2011, 09:47 AM   #7
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Looks like a home run from here. Simply Marvelous!
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Unread 12-05-2011, 09:47 AM   #8
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I want!!! Those look awesome. I prefer Spares but I suppose if you twisted my arm I'd eat the BB...
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Unread 12-05-2011, 09:48 AM   #9
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Nice cook Bob! Simply Marvelous Sweet Seduction is the bomb on pork!!
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Unread 12-05-2011, 09:51 AM   #10
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Outstanding, Bob!! Those look superb!
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Unread 12-05-2011, 10:05 AM   #11
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Ohhhh wee, dem looks mighty fine, Mister Bob!
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Unread 12-05-2011, 10:14 AM   #12
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WOW! I was just thinking of doing a side by side comparison too, especially after all the questions on the site about the difference/preference. But the king beat me to it! But I'm still gonna try it myself . Thanks Mister Bob, those looks delicious. And thanks for showing me that one can use butter instead of this vegetable spread/margarine in a bottle stuff most everyone seems to use. I have some friends who own a dairy, and when I do ribs for their Superbowl this year, I would like to not offend them!
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Unread 12-05-2011, 10:20 AM   #13
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Looks great!!!!

After the second glaze did you refoil them or let the ribs go straight back on the grill? How much longer did they cook after the second glazing? What temp?

Thanks!
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Unread 12-05-2011, 10:35 AM   #14
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Quote:
Originally Posted by FromthePitBBQ View Post
Looks great!!!!

After the second glaze did you refoil them or let the ribs go straight back on the grill? How much longer did they cook after the second glazing? What temp?

Thanks!
No foil after the second glaze and back in the cooker until they're done. This time, it was about 45 minutes.
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Unread 12-05-2011, 10:36 AM   #15
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as always, nice cook and beautiful pics. thanks for sharing!
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