I was the same way for quite a while, because my spares always came out greasy. No more.
Trim spares St. Louis style and cook 'em properly and they're every bit as good as BB's - and a LOT cheaper.
I'm surely gonna try that tonight. Never have I trimmed the ribs like that. But I am gonna give it a go. What types of wood would yall recommend?
I've never had St Louis style spares or spares at all for that matter. For those of you that prefer them, is it just because they are cheaper, or is the tast/meatiness when cooked right better too?
There is a difference in taste, as the spares come from a different area than the baby backs, so I hear.
There is a difference in taste, as the spares come from a different area than the baby backs, so I hear.
it's a tough one, the money saving on spares is kinda double edged, they're cheaper, but you have to trim a lot of meat off. True, you get scrap for beans and chili, but if you just want to cook some ribs, BB's are kinda the same price, after you consider the trimmings waste, even thou it's not.