First Smoke...Baby Backs or Trimmed Spares?


 
B

Brian Dobz

New member
Help me out here folks.
I am going to try my maiden smoke on my brand spankin new, shiny 18.5 WSM.

I cant decide which to go with.

I plan on only a good rub and smoke.
 
depends what you can find really and how many you are cooking for. If you can find BB and they don't break the bank, got for that.
 
Going to get them at Costco. More than I need, but they are so good as left overs
icon_smile.gif


I have never done Spares, but I have done baby's before on my Weber kettle.
Probabl;y going to stick with the backs
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Charles Howse:
I only do Baby Backs, no trimmin'! Jes rub and throw 'em on! </div></BLOCKQUOTE>

Like Charles, I'm a big fan of BB's
 
From a preparation point of view BB's are easier but I think spares are a touch more forgiving.

If it was me, I'd invite some friends over and do both.

Russ
 
Do spares on the bottom grate and BBs on the top grate. That way you can get the best of both worlds and experience the differences. Since the BBs will finish quicker, put them on the top rack to easily take them off when they are done!

ENJOY!!!!!!
 
Thanks guys!
I think I will stick with just the baby's as this is my first run at it.
I will do both and compare next time!
 
I like both - but when I do my spares I don't trim them St Louis style anymore. Just pull the membrane and trim some of the big fat chunks and smoke 'em up. I use a Brinkmann rib rack which can handle 3 untrimmed slabs easily. 2 racks would get u 6 slabs.
 
OK, I lied and couldnt wait till tomorrow. My first official smoke was beer can chicken. Can out phenomenal! So moist and flavorful.
I have done quite a few of them on my weber gasser, but the smoke flavor off the WSM was soooo good!

The skin didn't turn out well(rubbery) but I was expecting that. Tasted great though

I think it was a good first burn for my new baby.
I simply filled one full Weber chimney, let em get red, dumped em on and set the chicken on.
Foiled empty water pan.
2 small apple chunks and one small Pecan chunk.
She pretty much held 325 for the duration
Pulled at 160 breast temp.

I love the fact that as I am writing this my shirt smells like sweet apple and Pecon smoke
icon_smile.gif


Ribs tomorrow!
 
Spare ribs may be a bit more trouble guys, but I find them to be very tasty. I have not done any St. Louis style, but will my next batch. They are much more meatier than BB's usually, and cheaper also. If you go to the time to make them St. Louis Style, I doubt any "guests" would know the difference between them and BB's.

Can't knock either Spares or BB's. Smoke it all and have a beverage or three while watching the smoke rise.
 
You must log in or register to reply here.

 

Back
Top