bigzthamoose
Knows what a fatty is.
- Joined
- Sep 19, 2011
- Location
- Overland...
I know the common answer, and im just thinking out loud here but... Ever since i was young, my dad was a chef and bbqr and have always eaten ribs, so even before my obsession, i knew a thing or two. I hear spares are meatier, etc, but in my experience, spares are not as thick, with less meat overall on them. I know they are bigger length wise, stuff like that, but every baby back i have cooked or eaten at friends houses, were about 1 1/2 to 2 inches thick with tons of meat. They arent as pretty thats for sure. But what really caused the whole " spares over babybacks" in comps? Kinda like how everyone turns in thighs. I know that one. Darker meat than breast meat, harder to dry out, etc. Just wondering. My fam always likes babybacks more, but i always buy and cook spares bc thats what i learned from competitors. I dunno, just wanted to hear some opinions!