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Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
As mentioned above, this is one of those questions where the only right answer is the type you prefer...so at some point give both a run and go from there. That written, I have become a "spares, trimmed St Louis cut" fan. More meat, much less cost /# (around $1.50/# cheaper for spares) and easy to trim. You Tube has several clips that will help you make the trimming quick and easy. Trimmings are great for smoking and then adding to beans, eating as the cook's treat or chopping and using in ABT's etc-
You can cook either the same way-and you are correct in that spares will take longer..but more time for adult beverages...wherever you end up you will enjoy. And welcome!
Baby backs cost more (per pound), are smaller, more tender and take about an hour less than spares. Spares, I think have more meat and taste better when done right. They can be tough if not done right. I go with spares. Now that I think about it, don't know last time I cooked BBs. Guess I need to do some again and make sure my memory is right.
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Did spares last weekend trimmed up etc. Cooked the same way as back ribs. 250 for 4 or so hours. Their ok but I will stay with back ribs from now on, as spare are too fatty for wife and I.
I have LBGE and have cooked full raks of back ribs on the v rack and on the grill without cutting to fit