Baby Backs Come Out Better Than Spares


 
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jeff lowe

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Is it just me or is it a coincidence that my baby back ribs always come out much better than my spare ribs. I think it may have to do with the meat. I go to a customized meat market for my baby backs and go to costco for my spares. I am certain that the meat is about 90 percent of good bbq.

Don't get me wrong I have made spares that came out very good its just that I am much more consistent with baby backs. My spares many times come out tough even after 6-7 hours of cooking and no lid peeking. I have tried foiling, marinating, dry rubs, carson's technique, etc, etc. Different temps it just seems I do baby backs a lot better.

Any thoughts?
 
Baby back come from the loin area of the hog, a more tender cut to begin with.
A lot of Baby Backs used on the Competition circut because of the same reasons you express.
I prefer the flavor of spares over baby's but that a personel thing.
If you get spares down they are great.
Jim
 
First look for spares that are meaty, no shiners if possible and good amount of fat. I skin the membrane and use lite coat of mustard and rub a couple of hours before the cook.
My average cooking temps is closer to 250, they take 6 to 8 hours, rotate and flip in the rib rack 4 hours in, start spraying with applejuice or something simalar at the halfs.Glaze if I'm going to the last 30 miniutes.
I like tender, pull clean from the bone ribs, not fall off the bone.
Jim
 
One thing that improved my spares was trimming them St. Louis style. This site has a nice section on rib trimming.

I don't know if it made them taste any better, but they look better and are easier eating.

Last couple time I cooked ribs, I slathered and dry rubbed. Cooked around 250 till they were done. (Five hours?).

Darren
 
When I cook ribs, I like to cook a butt on the top rack and the ribs on the bottom, that way the butt drips onto the ribs and the taste ends up like candy.

ddl
 
I agree with you totally regarding bbacks. We have tried numerous times to use St Louis but always go back to bbacks. Seems the local Q joint uses St Loui,s but our bbacks are better by a factor of 3 or 4. We usually get our bbacks at Costco and have tried their spares but have not had any success.
 
I suppose I should have said that I love baby backs. With spares, tho, I can afford to experiment a little more. (Like twice as much).

Speaking of baby backs, here's a little plug for one of our local butchers, Gartners (no affiliation, ....), here in Portland. For Christmas, I ordered a pork loin roast. They didn't have one in the size I wanted so the guy goes back in the cooler, pulls out a big piece of pig and cuts me off a nice chunk. He bones it, weighs it, ties it real nice, and wraps it up. I get home, unwrap the roast, and sitting on top are the bones. Free baby back appetizers.

(They make excellent pepperoni and jerky, too.)

Darren

(Hey, 31 inane posts and I'm a veteran member!)
 
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