Pork ribs.... Spares vs Baby Backs - Page 3

MattG · 02-06-2013, 09:55 AM

We mostly buy spares. I like them because we cut them down to St. Louie. Then we take the rib tips and cook them up for snacks on game day. Also put them in beans. Just more bang for my buck.

Just BS · 02-06-2013, 09:58 AM

I used to only cook BB's because that what I thought were the best ribs. Then I joined the Brethren, built an UDS, stopped precooking and basically learned the errors of my ways. Now I exclusively do spares trimmed to St Louis style, because I think they taste better, have more meat and "eat" better.

Cack · 02-06-2013, 10:43 AM

I'm a spare rib kinds guy. I don't understand paying the same or more for less meat. The only reason BBs are so famous is because restaurants use them and Chilli's had the cool jingle for it.

Terry The Toad · 02-06-2013, 01:00 PM

Wow, I guess I need to try spares again. The ones I've had had were way too fatty. Most of the BB's I've had were meaty and delicious.

J-Rod · 02-06-2013, 01:23 PM

I really like BB's, but with the higher cost it's been hard for me to justify buying them. I'm pretty happy with my St. Louis style cooks as of late, but after checking the price per lb. vs. spares, I've switched to buying spares and trimming them myself St. Louie style. Then I gots leftover meat for beans, chili, whatever.

I am due to make some BB's though, it's been a while.

DubfromGA · 02-06-2013, 02:21 PM

Quote:

Originally Posted by Mason Dixon Bowhunta

Spares trimmed up St Louis style.

Yup.

Total agreement.

El Ropo · 02-06-2013, 05:55 PM

I prefer spares over BBs for the fact that they contain more fat. As the fat renders, it creates all that yummy flavor and moisture. Someone here mentioned not liking spares as much for fat content. I think it's possible they weren't cooking long enough or hot enough to render the fat out.

Someone also mentioned spares tasted hammy compared to BBS. I have never experienced that. Sounds more like a salt application issue or "enhanced" ribs. This is why people make it a point to not let pork sit in a high sodium rub for more than a couple hours. To avoid non intentional curing. To me, overnight resting of a pork product with a salty rub has been on the "don't ever do this" list for a long time, yet people still seem to think it's OK to do this with their pork. If you want ham, buy ham.

koko1 · 02-08-2013, 01:41 PM

If out at a restaurant I prefer baby back for some reason. At home spares. Around here bbs are usually $2 higher per pound. I can get 2 slabs of spares for $16-20 where one baby back slab will cost almost that for one.

Freddy j · 02-08-2013, 02:31 PM

Quote:

Originally Posted by ksu1971

You gotta love auto correct on iPhones. I meant I prefer BBs.

Lol! There is a website of just auto-correct fails....too funny.

02-06-2013, 09:55 AM	#31
MattG is one Smokin' Farker Join Date: 06-29-09 Location: Madison Ga. Downloads: 0 Uploads: 0	We mostly buy spares. I like them because we cut them down to St. Louie. Then we take the rib tips and cook them up for snacks on game day. Also put them in beans. Just more bang for my buck. __________________ Stumps Stretch, WSM, Bar-B-Chef Smoker, UDS in progress

02-06-2013, 10:43 AM	#33
Cack is One Chatty Farker Join Date: 10-05-11 Location: Greenville, SC Downloads: 0 Uploads: 0	I'm a spare rib kinds guy. I don't understand paying the same or more for less meat. The only reason BBs are so famous is because restaurants use them and Chilli's had the cool jingle for it. __________________ Lang 36" Original Patio (Jessica) - Char-Broil Commercial Series 4 Burner gasser

02-06-2013, 01:00 PM	#34
Terry The Toad Take a breath! Join Date: 08-16-11 Location: Saint Cloud, FL Downloads: 0 Uploads: 0	Wow, I guess I need to try spares again. The ones I've had had were way too fatty. Most of the BB's I've had were meaty and delicious. __________________ Lang 48 Original Superfast RED ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan

02-06-2013, 01:23 PM	#35
J-Rod is one Smokin' Farker Join Date: 08-15-12 Location: Detroit Downloads: 0 Uploads: 0	I really like BB's, but with the higher cost it's been hard for me to justify buying them. I'm pretty happy with my St. Louis style cooks as of late, but after checking the price per lb. vs. spares, I've switched to buying spares and trimming them myself St. Louie style. Then I gots leftover meat for beans, chili, whatever. I am due to make some BB's though, it's been a while. __________________ "Hey careful man there's a beverage here!!!" Last edited by J-Rod; 02-06-2013 at 02:55 PM..

02-06-2013, 05:55 PM	#37
El Ropo Babbling Farker Join Date: 10-06-10 Location: Austin, TX Downloads: 1 Uploads: 0	I prefer spares over BBs for the fact that they contain more fat. As the fat renders, it creates all that yummy flavor and moisture. Someone here mentioned not liking spares as much for fat content. I think it's possible they weren't cooking long enough or hot enough to render the fat out. Someone also mentioned spares tasted hammy compared to BBS. I have never experienced that. Sounds more like a salt application issue or "enhanced" ribs. This is why people make it a point to not let pork sit in a high sodium rub for more than a couple hours. To avoid non intentional curing. To me, overnight resting of a pork product with a salty rub has been on the "don't ever do this" list for a long time, yet people still seem to think it's OK to do this with their pork. If you want ham, buy ham. __________________ Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. Weber SJS. Stubbs. B&B Oak Lump. Cannondale 2009 F8 (for burning off all the great BBQ)

02-06-2013, 09:58 AM	#32
Just BS Full Fledged Farker Join Date: 09-10-12 Location: So Cal Downloads: 0 Uploads: 0	I used to only cook BB's because that what I thought were the best ribs. Then I joined the Brethren, built an UDS, stopped precooking and basically learned the errors of my ways. Now I exclusively do spares trimmed to St Louis style, because I think they taste better, have more meat and "eat" better.

02-08-2013, 01:41 PM	#38
koko1 Is lookin for wood to cook with. Join Date: 12-26-12 Location: Southside, AL Downloads: 0 Uploads: 0	If out at a restaurant I prefer baby back for some reason. At home spares. Around here bbs are usually $2 higher per pound. I can get 2 slabs of spares for $16-20 where one baby back slab will cost almost that for one.