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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-05-2011, 09:23 AM | #1 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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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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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-05-2011, 09:28 AM | #2 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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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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12-05-2011, 09:31 AM | #3 |
is one Smokin' Farker
Join Date: 04-25-11
Location: Ruther Glen, VA
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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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Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" [COLOR=blue]Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732[/COLOR] [COLOR=#0000ff][/COLOR] [COLOR=red]Found new homes: [/COLOR][COLOR=#000000]Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle[/COLOR] |
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12-05-2011, 09:41 AM | #4 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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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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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-05-2011, 09:41 AM | #5 |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Simply Marvelous!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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12-05-2011, 09:43 AM | #6 |
is One Chatty Farker
Join Date: 06-21-10
Location: Right over there
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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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12-05-2011, 09:47 AM | #7 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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Looks like a home run from here. Simply Marvelous!
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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12-05-2011, 09:47 AM | #8 |
On the road to being a farker
Join Date: 11-15-11
Location: Springfield, MO
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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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Justin Myrick, Chef, Eagle Scout, Kamado Joe ClassicJoe, Char-Griller Pro Deluxe offset |
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12-05-2011, 09:48 AM | #9 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Nice cook Bob! Simply Marvelous Sweet Seduction is the bomb on pork!!
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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12-05-2011, 09:51 AM | #10 |
somebody shut me the fark up.
Join Date: 07-19-11
Location: In the Marsh
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Outstanding, Bob!! Those look superb!
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12-05-2011, 10:05 AM | #11 |
somebody shut me the fark up.
Join Date: 05-03-06
Location: Ventura, CA
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Ohhhh wee, dem looks mighty fine, Mister Bob!
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Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers |
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12-05-2011, 10:14 AM | #12 |
is one Smokin' Farker
Join Date: 12-17-09
Location: Mesa, Wa
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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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Joe. UDS, Traeger COM190, Infrared Grill; Maverick ET-732, Red Super-fast Thermapen |
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12-05-2011, 10:20 AM | #13 |
On the road to being a farker
Join Date: 10-30-11
Location: Battle Creek, MI
Name/Nickname : Lumpy
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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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Homemade trailer Roaster a.k.a "Hog-A-Nator"; UDS; Dual Chamber Charcoal; ECO Gasser |
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12-05-2011, 10:35 AM | #14 |
Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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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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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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12-05-2011, 10:36 AM | #15 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
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as always, nice cook and beautiful pics. thanks for sharing!
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