Loin back vs untrimmed spare ribs

[dadsr4]

I've always cooked untrimmed spares, but I ran across too good of a deal on loin backs. I cook on a Weber kettle indirect, using a dry rub and no foil. My usual cook is at 250 degrees for about 4+ hours. Any tips on times would be appreciated. Thank you.

[BobM]

I square cut my full spare racks. I freeze the tips and when I get enough, make them as a whole meal.
Loin backs take about 1/4 less time to cook than spares.
I cook spares at 275F for about 4 hours, baby backs about 3 hours.
Times will vary depending on the size of the ribs.

[---k---]

My wife prefers the loin back. I got a rack on the barrel now. I cook them same as spares, just less time.

[Ron_L]

I cook loin backs, St. louis trimmed spares and untrimmed spares. They are all good :)

As mentioned, loin backs will take less time. I look for racks that are 2.5 - 3 lbs. For me they take 4 1/2 hours or so at 260 - 270.

Are you really getting untrimmed spares done in 4 hours at 250? They must be small racks. The smallest untrimmed spares I can find around here are at least 4.5 lbs.

[landarc]

I agree with Ron_L on all points.

I find at least one hour less than St Louis and 2 hours less than full spares with flap is a rough time.

[dadsr4]

Originally Posted by Ron_L

I cook loin backs, St. louis trimmed spares and untrimmed spares. They are all good :)

As mentioned, loin backs will take less time. I look for racks that are 2.5 - 3 lbs. For me they take 4 1/2 hours or so at 260 - 270.

Are you really getting untrimmed spares done in 4 hours at 250? They must be small racks. The smallest untrimmed spares I can find around here are at least 4.5 lbs.

I try to buy as small a rack as I can. Four hours is when I check- they are done when they are done. Always done by 5 hours, I like them firm. Also, I am using a kettle and measuring the temp through the vent using a 12 inch turkey thermometer.

[dadsr4]

Originally Posted by landarc

I agree with Ron_L on all points.

I find at least one hour less than St Louis and 2 hours less than full spares with flap is a rough time.

Thank you, oh Kettlemaster.

[dadsr4]

Finally cooked the loin backs. Took 5 hours at 225 degrees. The texture was fine but I can see why people go to such trouble to add flavor to them, the meat is somewhat lean and flavorless. Still tasted good, though. Thanks again for the advice.

[thirdeye]

Originally Posted by dadsr4

Finally cooked the loin backs. Took 5 hours at 225 degrees. The texture was fine but I can see why people go to such trouble to add flavor to them, the meat is somewhat lean and flavorless. Still tasted good, though. Thanks again for the advice.

The leanness is to be expected, all high-on-the-hog cuts are lean. Flavor and fat go hand in hand, less of one is less of the other. All that said, because of the leanness you can cook them at higher pit temps (you are not rendering as much fat as you would from belly ribs). This is the reason they are popular in restaurants, and with cooks that want an easier cook, or when guests let you know in advance they want saucy fall-off-the-bone ribs.