Which is your favorite pork rib: spareribs or loin backs? Why? Register your opinion in this poll.

Regards,
Chris

Question:
Which is your favorite type of pork rib?

Choices:
Spareribs
Loin back ribs

 

Spares are the ribs that I learned to do first. I have done many other styles, but keep going back to spares.

Ditto Bob H., plus there's more meat and I'm just a fat guy that can't get enough!

I don't cook 'em very often. Because if it get right down to it, ribs is some pretty expensive eats.

I love anykind of rib you put in front of me...But Babybacks are my favorite!!!

I like the St. Louis cut spares. You have to work a bit harder to make them as tender as baby backs but I think they have more flavor and a lot more meat!

The last time I smoked I did an 8 LB rack of babyback tenderloin. They were great. But I love ribs. Yummy...!

For me, cooking spares gives you more wiggle-room. They come out moist no matter how you long you cook them. Baby backs for me at least require more attention; easier to over do!

Love those babybacks. Expensive but very compact and yummy.

Spares by default. Backs if one of the local supermarkets has 'em on sale.

Spares are cheaper, but richer in flavor.

IMHO Spares have more flavor, are more forgiving

St. Louis style Spares !

Baby Backs. I like just eating around the rib bones and not having to chew around the cartilage and such. No prep needed except removing the membrane and applying the rub.

I've come to love spares over loin backs. I love the longer cook time, as well as the extra meat and fat content (extra flavor).

My friends love my ribs no matter how I cook them, though!

Barret

Well im more of an BB kinda guy. And the spares here in sweden dont really have more meat on them.

But if spares St louis cut is the king!

I like spares best since you get the trimmings as well. A lot of times when I have people over I make the "sacrifice" and eat the trimmings and let other people have the ribs.I love that little chunk of meat.

Spares rule in my kingdom! I trim them out for St Louis cuts and use the 3-1-1 method on my WSM. I take the riblet trimmings and make a southern delight called pork and rice. Almost as good as the ribs themselves.

the loin ribs i get here have much more meat then spares. and close to the same price

I much prefer the loin backs. The "loin backs" I've seen don't look at all like the "baby backs" I've seen -- so I don't think of them as the same. Maybe they're just different names for the same, but "baby backs" don't have the meat of "loin backs" and neither have the excess fat of spares. I'll take loin backs any day. Plenty of fat to keep them moist and make them tender, but the normal smoking process renders all the fat. It ends up being nothing but great meat and bare bone, no scrap.

Rich