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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 09-11-2009, 06:12 PM   #16
Bentley
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Quote:
Originally Posted by big brother smoke View Post
I need everyone to stop comparing the two and enjoy their individual attributes. Sometimes I want spares, sometimes I want BBs. It just depends!

OK, if you say so...Have you been to a real Chinanese restaurant yet?
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Unread 09-11-2009, 06:16 PM   #17
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Quote:
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OK, if you say so...Have you been to a real Chinanese restaurant yet?
I do not think I have ever been to Chinanese restaurant. What's that?
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Unread 09-11-2009, 07:21 PM   #18
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I'm a babyback fan if for no other reason than I have found them much easier to prep. The whole "porkier" taste can be debated forever its going to depend on your palette I guess. As far as the cost comparison, I have always felt that after you trim off all of that extra on the spares, you're paying about the same.
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Unread 09-11-2009, 07:54 PM   #19
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I like spares waaaaaaaayyyy better. IMO they have a different, not so much a better flavor just different. I like it better though. I never trim them. I like the long ribs.
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Unread 09-11-2009, 09:11 PM   #20
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I think it is easier to get good baby backs, at least it seems like that to me. I happen to like the rib ends on the full rack. I have found that I have to remove the flap to get a good cook, it just cooks too fast and gets dry while the rest is still not ready. I agree with BBS that there are benefits to both. My preference is spares, but, I have never turned down a good BB rib.
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Unread 09-11-2009, 09:17 PM   #21
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I love em both but prefer a St. Louis cut spare to BBs. More fat, and you just can't beat pork fat. Why do you think bacon smells so good?
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Unread 09-12-2009, 12:25 AM   #22
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Buy spares at a whole lot less than a butcher trimmed St. Louis. De-flap 'em, cut 'em parallel. Rub all pieces including the trim, and snack after 1-1 1/2 hrs smoke time while the remaining ribs finish. Any good BBQ book should have a drawing of how to cut.
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Unread 09-12-2009, 12:37 AM   #23
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I like spareribs too. Only thing is, I am wondering what the real cost per pound for the St. Louis cut is. You buy the whole sparerib and then cut away what - 30%? 40%?
I'm wondering if it makes more sense to just pay an extra buck a pound and get the St. Louis cut. Of course, you don't get all the rib tips either that way ..

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Unread 09-12-2009, 12:44 AM   #24
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Quote:
Originally Posted by BIG ALAN View Post
Buy spares at a whole lot less than a butcher trimmed St. Louis. De-flap 'em, cut 'em parallel. Rub all pieces including the trim, and snack after 1-1 1/2 hrs smoke time while the remaining ribs finish. Any good BBQ book should have a drawing of how to cut.
Amen my bretheren.
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Unread 09-12-2009, 04:38 AM   #25
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Quote:
Originally Posted by Bbq Bubba View Post
I get the same in spares for $1.49. Try em!
And I'm getting rib bellys for $1.29/lb these days locally. Trim most of the fat layer away and you get some big honkin' ribs to feast on...
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Unread 09-12-2009, 05:48 AM   #26
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I feel that you get so much more for your money with whole slabs of spares.

I cook the flaps along with the ribs and pass them out as nibblers while the ribs keep going. This keeps the wife (and company) happy instead of rushing me to get the ribs done. Also, I cut the tips into smaller pieces and smoke them to use in beans, greens, etc.
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