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Baby Backs: too thick to be the best?

TonyATonyA Posts: 566
Maybe these would have had more flavor if I seasoned them the night before or marinated them. Everything was sitting on the outside just off balance. 4.5lb each. Otherwise they were good.
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  • EggcelsiorEggcelsior Posts: 11,550
    That's exactly what I do when I get loin back ribs. Costco packs are typically loaded with meat so I always rub the night before.
  • TonyATonyA Posts: 566
    I've always thought bigger would automatically be better. Not so much.
  • tactical_66tactical_66 Posts: 197
    I usually only do spares but today I did baby backs. I only seasoned with salt and pepper. I used Bone Suckin Sauce to glaze. Turned out great. Seasoned this morning for an afternoon cook.
  • EggcelsiorEggcelsior Posts: 11,550
    TonyA said:

    I've always thought bigger would automatically be better. Not so much.

    That's not what she said. ;)
  • nolaeggheadnolaegghead Posts: 15,423
    Good spare ribs are, in my opinion, for the money, much better than baby back.  They're like the short rib of pork.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • Grill66Grill66 Posts: 14
    Don't be afraid to trim your ribs if there's too much meat on them.  I trimmed off some larger chunks and seasoned them just the same, placed them on the egg next to the ribs and took them off when they reached around 165F.  The extra meat is loin meat that'll just dry out if you let it get to 190F+.
  • ChubbsChubbs Posts: 5,587
    Size doesn't matter... It is how you use it. <:-P. this saying is what gives @henapple hope.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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