Spare vs. Back Ribs


 
Craig C

Craig C

TVWBB Fan
Doing ribs tomorrow. Always done Back Ribs in past and love 'em. Was thinking about trying Spares. Anyone have an opinion on which is better? Will I be sorry I didn't smoke the Back Ribs?
 
I am a spares guy. Because they are cheaper than backs, and the meat store I frequent always has spares in the fridge.

You will not regret trying the spares. Trim them to St. Louis cut, cook the trimmings on the bottom grate (love the trimmings in pinto beans) and cook the spares on the top grate.

I cook them 5 to 6 hours without touching them. No foil, no 3-2-1.

Meaty and tender.
 
Craig,I like both kinds,but usually cook BB's because that's what Sweet Pammi Sue prefers. Spares are meatier,and take a little longer to cook. BB's are leaner,and cook faster. Just cook until tender,and if you don't like 'em,just stick to BB's.
 
Craig, can't go wrong with spares, in a blind taste test spare's would win 80% of the time, the spares do take longer to cook like Phil mention's, it's worth a try u will not regret it. And like Clark said cook until done and tender.
 
IMO, try some spares. You have the rest of your life to smoke back ribs if the spares aren't to your liking.
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In my experience they both have their pros. I think backs tend to be more tender, leaner, and take a little shorter to cook, but spares have more meat, are cheaper, and I love to trim them St. Louis style, cook the trimmings, and chop it up and add to keris hog apple baked beans.

Try the spares, you won't be disappointed.
 
Back ribs, spare ribs, can't go wrong with either. I usually do spares because they are cheaper and meatier, but baby backs are more popular with most people. But you won't be sorry with spares.
 
I prefer Spares too for all of the reasons everybody else posted. I don't bother trimming them St Louis style. I just pull the membrane off and will trim the flap off and some to the thinner boneless parts off. Smoke the trimmings too and place them in a pot of beans. Great stuff!
 
I like St Louis, but prefer backs. Just my opinion. I think I'm starting to lean toward the leaner side of Q. Backs and Flats. I don't think I've done a butt this year at all,.
 
At a restaurant a few years ago I got baby backs and my wife got spares. I remember thinking baby backs were better but that was just that time. I smoked a rack of baby backs last week and I'm gonna try spares tomorrow.
 
Spares for this guy.

Mostly cuz they're cheaper, & much meatier. Hard for me to even devour a full rack.

But, again, really can't go wrong with either.
 
Originally posted by John Solak:
I prefer Spares too for all of the reasons everybody else posted. I don't bother trimming them St Louis style. I just pull the membrane off and will trim the flap off and some to the thinner boneless parts off. Smoke the trimmings too and place them in a pot of beans. Great stuff!
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I trim the skirts, back flaps, and remove the membrane, but I leave the sternum on. There's enough meat around it I don't like to waste it.
 
Both are great but I make babybacks most often. My 4 year old daughter loves ribs and I don't want her choking on a piece of spare rib cartilage.
 
Giving the Spares a try. I'm about a hour into the smoke. Went St. Louis style with the trimings on the side. I'll let you know how they turn out.
 
I know I'm late but my advice to spares vs. backs is to watch the small/short end, if near the edge of the grate I would lay a small piece of foil under that side.

I love spares myself over backs.
 
Doing some spares today on the WSM. I like both but the spares are cheaper. I trim St Louis style and put the scraps on the side of the top rack and eat them as snack along the way as they seem to get done faster than the slab. Doing extra spicy today as I am the only one here and don't have to share with the wimps in my family.
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I'm with the other apares lovers. I tend to trim to St Lous style usually. Just makes a "prettier" rib. And putting the trimmings in beans like everyone says is really tasty! In fact I just did that last night. I see you're cookin' them now. Can't wait to read how they turned out!
 
Originally posted by DaleW:
I'm with the other apares lovers. I tend to trim to St Lous style usually. Just makes a "prettier" rib. And putting the trimmings in beans like everyone says is really tasty! In fact I just did that last night. I see you're cookin' them now. Can't wait to read how they turned out!
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+ 1 more. Started doing them this way years ago and never really thought to change up the process. Only thing I might do different is change up on the Rub or Sauce.
 
Originally posted by Noe:
Craig, can't go wrong with spares, in a blind taste test spare's would win 80% of the time, the spares do take longer to cook like Phil mention's, it's worth a try u will not regret it. And like Clark said cook until done and tender.
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how do you convert an 18WSM in to a 22?
 
Did Spares for the first time this weekend, and have done BB about 8 times in the past. Have the following observations.

BABY BACKS:
Meat seems to have a finer-grain to it
Bones and Meat - little to no cartilage in them
Generally, racks are smaller (easier fit on 18-inch WSM)
Quicker cook (about 4 hours at low-n-slow)

SPARES:
Big - can barely fit about 2 racks on the Top rack of an 18-inch WSM. Probably need to cut them to fit onto lower grate.
Seem to be more meaty, once they're cooked
Meat has a coarser grain to it
Seem to take-on more smokiness
Take longer to cook (5-6 hours at low-n-slow)
Contain cartilage - this may gross-out squeamish eaters, but meat-lovers should be able to work around it.

No real preference - they both have their strong points. Try them both and enjoy the variety!
 
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