spare ribs vs baby back?

[B-Hansen]

I'm doing my first smoke tomorrow with 3- 2# slabs of baby backs. My buddy who smokes stopped over and I told him I never knew that ribs were $5 a pound!!?? He told me from now on just ro buy pork spare ribs and trim them, not to buy baby backs. Is that what most of you do?

 

[Dave/G]

You must be shopping in the ritzy part of town. I pay much less at BJ's, around $3.39 for baby backs and about $1.80 for spares. I like them both and split my rib smokes about 50/50

 

[T Bounds]

b,

I've cooked so many spare ribs I sometimes think I am one. Too often they were hit or miss, tenderness-wise. Since I committed to BBs I haven't looked back. I'm happy, my kids are happy, but best of all the wife's happy.

I know everyone has their own favorite, spares or BBs, but as one who has had plenty of both I'll take BBs every time now, especially off the WSM. Just for what it's worth.

By the way, if you watch your local grocery stores you can get BBs for much less than $5/lb. I catch mine at the local store when they are on sale for $2.99/lb, stock up, and freeze them. I never pay more than that. Good luck on your ribs.

 

[JimH TX]

IMHO, spares provide more bang for the buck. You ought to give both a try and judge for yourself.

 

[George Curtis]

spare ribs have more meat plus better taste far as i'm concerned.

 

[Benny L.]

For me it's a lot like ribeye vs. tenderloin.

If it's just me I'll take spare ribs or a ribeye nine times out of ten, but I don't exactly turn my nose up at BBs or a nice filet every once in a while too!

 

[Chuck R]

You can get back ribs for $3.99 /lb at Costco, three to a pack. Untrimmed spares are $2.99/lb. Both cost less when on sale. I mostly do baby backs now because I must have 20 lbs of flaps and rib tips in the freezer that I never seem to get around to Qing.

 

[Steve McKibben]

I used to do baby backs exclusively, but after seeing how many folks swear by spares I decided to give them a try.

You really can't go wrong with either, and I'd bet that most people couldn't tell you which one you were serving them (not most of the folks that post here obviously).

That being said, for some reason, most of the folks that aren't huge fans of ribs like bb's better, and a lot of people assume that they are better, probably due in large part to a jingle in a certain chain restaurant's commercials.

If I'm cooking for me I'll more than likely do spares - I did two racks St. Louis style last weekend. I like having the flap as a snack midway through the cook, and I'm sure I'll find a good use for that delicious piece that was trimmed off of the bottom!

 

[Tom S.]

I used to do spares all the time, but the wife and kids really like the bb's we get from the local grocer. Very meaty (for bb's) and for the 4 of us...very easy to eat a whole rack at a time.

 

[Phil Perrin]

Ribs good!! Doesn't matter if spares or BBs. The wife prefers BBs,so that's what I cook the most. In fact,I'm getting ready to go get a rack and fire the bullet up!

 

[Jason Howard]

I'm a BB fan mainly. I get more consistent results with the BB's and that's what I grew up eating. My local HEB has great racks ranging from $2/lb to $4/lb depending on sales.

Threw on 4 racks this morning actually!!

 

[r benash]

I like any rib I can get my grubby hands on.

That said - spares are best value and what I cook the most. More meat, more fat/marble and then when you trim to St. Louis there are just so many other possibilities, post cook.

BB's are prettier though, except for St. Louis trimmed spares which I think I like the looks of better these days. Just not enough meat on a BB vs. spare to me.

But you won't see me turning down a BB any time soon.

To me it's more like choosing large versus jumbo shrimp (wild of course)

 

[Chuck Dugas]

Just wondering,by rolling the ribs up does the inside ribs get done as good as the outside? I usually do mine flat.I know you can get more ribs on by rolling,but is there a difference in taste. Still learning.

 

[Tony C.]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Dugas:
Just wondering,by rolling the ribs up does the inside ribs get done as good as the outside? I usually do mine flat.I know you can get more ribs on by rolling,but is there a difference in taste. Still learning. </div></BLOCKQUOTE>

i can tell no difference.

 

[Jason Howard]

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Chuck Dugas:
Just wondering,by rolling the ribs up does the inside ribs get done as good as the outside? I usually do mine flat.I know you can get more ribs on by rolling,but is there a difference in taste. Still learning. </div></BLOCKQUOTE>Both sides get done the same. Its basically the same as a rib rack. I always do them rolled up, great results so far!

 

[Dave/G]

Sometimes it's hard to find slabs of BB's that fit the 18" WSM flat. Since I don't like messing with two cooking grates if I can help it, I've gone to rolling rather than cutting the slabs in half. The ribs cook the same as if flat, no difference IMO

 

[Chuck Dugas]

Thanks guys.I'll have to give it a try.

 

[Phil Perrin]

Went to store this morning,and there were no BBs. Got a rack of spares that will be ready in a of couple hours. Used some of the free rub samples I got last week. Smelling real good right avout now.

 

[Sandee McKinivan]

I WANT to like spares, I really do!
I normally Q up BBs, but the 2 times I tried spares, they just seemed so fatty.

How can you not really like the fact that spares are HALF the price of BB (about $1.89 Lb in Buffalo)?
But the other thing is it took me 90 minutes to trim up just 2 racks of spares to my picky standards

 

[Jon Merka]

the only place where i live that sells non-injected meat only has baby back ribs.