Pork ribs or baby backs

robnybbq

Debating on tomorrows cook. Pork ribs are on sale at one of the local grocery stores for $1.99 per pound. I have never cooked them but have done baby backs.

What's better? Is the method the same? Time similar?

Thanks

njl

Spare ribs (even St. Luis cut) are generally bigger than baby backs and require an hour or more extra time over baby backs.

lousubcap

Here's a great link with spares info that should help with your decision-

http://playingwithfireandsmoke.blogspot.com/2002/01/pork-spare-ribs-preparing.html  And njl's time estimate is about what you can expect as a difference.

gdenby

When the stores I shop at offer spares around $2/lb, they are untrimmed. Spares can be cooked whole, but there are portions that are thin boneless muscle, and others that are thick, bony, and have little meat. The results can be somewhat uneven.  It is not hard to trim them St. Louis style if you have a reasonably sharp knife (boning, utility, chef.) At this point, I can do the trim in about 5 minutes. Whenever I buy them pre-trimmed, they are a buck a pound more. I'm glad to have acquired the skill.

lousubcap

+1 with gdenby on the trimming skill (or attempt:)).  Many good you tube videos on trimming spares to St Louis style.  If I can do it anyone can.  Just be careful with that knife.

robnybbq

Thanks guys. Getting ribs at the butcher for tomorrow a they will be trimmed and ready to go. I need to get some real knives soon to start doing this myself.

When do the accessory purchases stop? :)

Brownie

Thanks guys. Getting ribs at the butcher for tomorrow a they will be trimmed and ready to go. I need to get some real knives soon to start doing this myself. When do the accessory purchases stop? :)

If you have a Sams club near you check out the Bakers and Chefs utility and boning knife pack. They are darn sharp and under 20 bucks for the set.

Any ribs you decide on should taste great on your egg. Good luck with your rib adventure.