Help!! The best cut of meat for ribs??

Mac in NC

I recently smoked some pork ribs for my wife and after almost five hours of tending the fire, her comment was "They're good but too fatty." The spare ribs were purchased from my local grocer and were packaged there at the store. No solutions had been added, just plain old ribs.
I won't disagree with her response; there was a lot of waste due to fat. But after five hours of fire tending, I was not ready for that remark, no matter how true.
Can anyone recommend the "ideal" rib for BBQ grilling/smoking? Country style? "riblets"? etc... I'm anxiously awaiting any response. My pride has been shattered and I do not wish to make the same mistake again. Thanks in advance... Mac

Car Wash Mike

<p />Mac in NC ,
I get a 3 pack of babybacks at Sam's for around $2.90 lb. I have on the BGE some boneless country style which is actually a pork loin.
Babybacks are the way to go. If you don't need 3 at a time, freeze.
Love both of them.[p]CWM

YB

Mac in NC ,
I like baby backs,they seem to have a lot less fat.I cook mine direct on a raised grid flipping every 45 minutes until the meat between the bones reaches 185°.This takes 2 1/2 to 3 hours.
Larry

RRP

Mac in NC , I echo the baby backs - you'll never go back to the others!

Unknown

Yo Mac, Were these full sized spares or were they trimmed down St Louis style? I will go against the grain here and say I prefer StL style spares over back ribs. My preference is based upon cost as well as taste.[p]Depending on the size of the spares, and the cooking temperature you used, it is possible that if the ribs were still too fatty after cooking them, they may not have been quite done.[p]Lager,[p]JDB

Gfw

Mac in NC , I think there is an echo... Baby Backs![p]

Mac in NC

It's settled. I will begin my search for the infamous babyback rib. Thanks for all your responses and JDB, I haven't forgotten your response either. I will ask my local butcher what kind of ribs they were (package just said pork spareribs) and give the St. Louis style a chance as well. Happy grilling! I'm off to work... :0( Mac

Tim M

<p />Mac in NC ,[p]If I get pork spare ribs, they are the St Louis cut. But mostly we eat the BABY BACKS!![p]Tim

Marvin

Mac in NC ,
Most of those three packs for 2.99 at the various club stores (BJ's, Sams), as I understand it, are really loin backs - slightly thicker than true baby backs which are the most tender. But up here in the north country, true baby back ribs rarely get below 5.99. I think that all the rib parts have a place and taste great when cooked in our style cookers. Have fun.

Joel Ferman

<p />Mac in NC ,
Baby back are my favorite....
-Joel

Seth

YB,
What temp is your egg thermometer reading for your ribs?
Seth

YB

Seth ,
I keep my dome temp at 250° when cookig baby back ribs.
Larry

Unknown

Tim M,[p]Does "St. Louis" style spares just mean that they have that huge lobe of meat trimmed off along the side?[p]Did some spares yesterday (store was out of backs) and they were okay, but that big lobe of meat was pretty chewy. The rib meat was fine though.