Spare vs. Back Ribs


 
Spares turned out great! 5 hours done perfect. Wife thought the rub I used had to much heat(Bad Bryon's Butt Rub), so I had to remind her she's the one who bought it. Thanks for the posts.
 
Craig - glad you liked the spares! I myself love both kinds, but when I'm the one buying them, I usually go for spares since they're cheaper. I'm smoking some spares this weekend, and I'm already salivating from dreaming about it!
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Barret
 
Oh man, that's like picking your favorite part of the chicken wing. Or picking your favorite kid. U just can't do it!
 
I love em both but tend to cook spares more. There is a wholesale rest supply store that every once in a while (like they do now) have cryovac st Louis trimmed rib packs. On add for $2.10 per pound. the only issue of buying already trimmed is you miss all the extra meat that everyone else mentioned to add to other things or nibble on while the slabs cook.
 
I did only spares for the first year I had my WSM. Then Costco had some Baby Backs at a real good price. I gave them a try and haven't gone back.

I find the spares to be leaner and sweeter, with plenty of meat. Because they are a bit easier to dry out, I usually cook them at 250 for 4 hours, while I cook spares at 225 for 6 hours or so.

This weekend I cooked three racks of Baby Backs on my top rack, and six turkey legs on the bottom rack. Everything took about four ours, and my family couldn't decide which they liked best! I think I've finally mastered the turkey leg so that it tastes like the ones in the amusement parks - and I think the drippings from the ribs added a nice flavor.
 
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