Babybacks vs. St. Louis cut spares - a side by side cook and taste test

Mister Bob · 12-05-2011, 09:23 AM

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...

GreenDrake · 12-05-2011, 09:28 AM

Those are outstanding. What electric carving knife do you use? I need one for Christmas this year. Great job.

Bbqin fool · 12-05-2011, 09:31 AM

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!

Mister Bob · 12-05-2011, 09:41 AM

Quote:

Originally Posted by GreenDrake

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.

JD McGee · 12-05-2011, 09:41 AM

Simply Marvelous!

GreenDrake · 12-05-2011, 09:43 AM

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.

chambersuac · 12-05-2011, 09:47 AM

Looks like a home run from here. Simply Marvelous!

Soulman1282 · 12-05-2011, 09:47 AM

I want!!! Those look awesome. I prefer Spares but I suppose if you twisted my arm I'd eat the BB...

pat · 12-05-2011, 09:48 AM

Nice cook Bob! Simply Marvelous Sweet Seduction is the bomb on pork!!

PatAttack · 12-05-2011, 09:51 AM

Outstanding, Bob!! Those look superb!

big brother smoke · 12-05-2011, 10:05 AM

Ohhhh wee, dem looks mighty fine, Mister Bob!

likeadeere · 12-05-2011, 10:14 AM

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!

FromthePitBBQ · 12-05-2011, 10:20 AM

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!

Mister Bob · 12-05-2011, 10:35 AM

Quote:

Originally Posted by FromthePitBBQ

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.

boogiesnap · 12-05-2011, 10:36 AM

as always, nice cook and beautiful pics. thanks for sharing!

12-05-2011, 09:23 AM	#1
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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... __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

12-05-2011, 09:28 AM	#2
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	Those are outstanding. What electric carving knife do you use? I need one for Christmas this year. Great job. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

12-05-2011, 09:31 AM	#3
Bbqin fool is one Smokin' Farker Join Date: 04-25-11 Location: Ruther Glen, VA Downloads: 0 Uploads: 0	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! __________________ Big Green Egg XL, UDS, Bubbagrill 250R "The Other Wife" Extremely Durable, Fast and Amazingly Accurate Maverick Pro Temp PT-100 Thermometer & ET-732 Found new homes: Modded Brinkmann SNP(it's finally holding temp!), 18.5" Weber kettle

12-05-2011, 09:41 AM	#5
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA Downloads: 0 Uploads: 0	Simply Marvelous! __________________ Wine Country "Q" Competition BBQ

12-05-2011, 09:43 AM	#6
GreenDrake is one Smokin' Farker Join Date: 06-21-10 Location: Hayden, Idaho Downloads: 0 Uploads: 0	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. __________________ PNWBA - Hayden, Idaho http://www.facebook.com/BC2BBQ

12-05-2011, 09:47 AM	#7
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	Looks like a home run from here. Simply Marvelous! __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! 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]

12-05-2011, 09:47 AM	#8
Soulman1282 On the road to being a farker Join Date: 11-15-11 Location: Springfield, MO Downloads: 0 Uploads: 0	I want!!! Those look awesome. I prefer Spares but I suppose if you twisted my arm I'd eat the BB... __________________ Justin Myrick, Chef, Eagle Scout, Char-Griller Pro Deluxe offset

12-05-2011, 09:48 AM	#9
pat is Blowin Smoke! Join Date: 01-21-08 Location: Des Moines, IA Downloads: 0 Uploads: 0	Nice cook Bob! Simply Marvelous Sweet Seduction is the bomb on pork!! __________________ Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer

12-05-2011, 09:51 AM	#10
PatAttack is One Chatty Farker Join Date: 07-19-11 Location: Mt. Pleasant S.C. Downloads: 0 Uploads: 0	Outstanding, Bob!! Those look superb!

12-05-2011, 10:05 AM	#11
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA Downloads: 0 Uploads: 0	Ohhhh wee, dem looks mighty fine, Mister Bob! __________________ Peace and Smoke, BBS https://www.bigpoppasmokers.com/stor...nufacturer=314 My Weapons: Custom rig - Kandi, UDS; Bubba Keg; 22.5 WSM x 2; 18.5 WSM; BWS extended party; BWS Gator and an Onyx Oven; 29' ft Coachmen Leprechaun (Lola); Avatar by Grillman. Dan Chambers get well soon, so we can tell you to "Shut up Chambers"

12-05-2011, 10:14 AM	#12
likeadeere is one Smokin' Farker Join Date: 12-17-09 Location: Mesa, Wa Downloads: 0 Uploads: 0	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! __________________ Joe. UDS, mUDS, Deluxe Traeger, Infrared Grill; Maverick ET-732, iQue 110, RT600C Thermapen

12-05-2011, 10:20 AM	#13
FromthePitBBQ Knows what a fatty is. Join Date: 10-30-11 Location: Battle Creek, MI Downloads: 0 Uploads: 0	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! __________________ Homemade trailer Roaster a.k.a "Hog-A-Nator"; UDS; Dual Chamber Charcoal; ECO Gasser

12-05-2011, 10:36 AM	#15
boogiesnap Babbling Farker Join Date: 04-22-10 Location: NEW ENGLAND Downloads: 0 Uploads: 0	as always, nice cook and beautiful pics. thanks for sharing! __________________ S'mo Q Competition BBQ Team Q so good you gotta have s'mo. Sponsored by Oakridge BBQ twin WSM 22.5's 48" DCS gasser certified MOINK baller farkanaut in training avatar by grillman CLICK HERE to visit the BBQ Brethren Throwdowns

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