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Spare or Baby Back??

What's your vote & WHY? Gonna do some ribs on Labor Day & trying to decide.  Never done spare ribs, so leaning that way.  Open to tips, tricks, suggestions!  
PS - This UGA-Clemson game is awesome!

Comments

  • Chris_WangChris_Wang Posts: 1,253
    edited September 2013
    We like STL spares. We like fattier cuts of meat (ribeyes, etc). It's all up to you though...

    Ball Ground, GA

    ATL Sports Homer

     

  • I like St Louis Spares as well.  More meat for the money.  

    If you you can't find them cut St Louis style.  It's easy to do.
    Large BGE Decatur, AL
  • KennyLeeKennyLee Posts: 733
    edited September 2013
    I'll go against the grain. I prefer the leaner baby backs personally as does the family. To me when cooked properly (which is a breeze on the Egg) I think they are just as flavorful and tender as the fattier cuts. I will say also that I always prefer the leaner cuts of other meats also, i.e., filets and sirloin versus ribeye, etc., kind of opposite of what Chris Wang prefers.

    LBGE

    Cedar table w/granite top

    Ceramic Grillworks two-tier swing rack

    Perpetual cooler of ice-cold beer

  • JRWhiteeJRWhitee Posts: 3,131
    edited September 2013
    I prefer the Baby Backs, I think they are more meaty and Ribeyes for steaks.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014
    Green Man Group cooking team.
    Johns Creek, Georgia
  • HotchHotch Posts: 2,617
    I like the ST. Louis. For me they seem to be more meaty and less fat.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • Get some spares and watch a video on how to trim them. Save the trimmings and toss them in a crock pot Tuesday morning and serve with some egg noodles.
  • gdenbygdenby Posts: 5,356
    Spares, mostly for reasons of economy, particularly if the trimming is do-it-yourself.

    The only major difference between the 2 in terms of cooking is that at the same temperature, spares take about 125% of the time as BBs.

    To me, BBs taste a bit like chops, while spares taste a bit like bacon. Both good, but bacon is more of a party in the mouth as far as I'm concerned.


  • SmokeyPittSmokeyPitt Posts: 8,927
    edited September 2013
    I like both, but my family prefers baby backs.  I asked my wife why and she said it was because with baby backs it is just meat and bone.  With spares, there is other stuff you have to "eat around".  I think this is true- there is more cartilage in the spares.  I purchased them pre-trimmed St Louis style so maybe they didn't trim them enough. 


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

  • lousubcaplousubcap Posts: 10,990
    edited September 2013
    I'm in the spares (St. Louis trimmed) camp due to the flavor and the bonus from the trimmings.   Great as cook's treats or toss into a pot of beans or general munching.      
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood.
  • TonyATonyA Posts: 570
    I'm pretty impartial, but we get very large baby packs. If I can find great racks at a better price on either - I cook those. Babies vs St. Louis in my area can vary by $2/lb and it isn't always babies are cheaper.
  • jlsmjlsm Posts: 930
    We like leaner meat, too, so I always do baby backs. 
    *******
    Owner of a large and a beloved mini in Philadelphia
  • henapplehenapple Posts: 15,581
    Do some of each...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • I like both and don't see how you can go wrong with either.  I had never cooked St. Louis trimmed until recently and found them to be delicious.  BBs were my go to ribs before that but now I'm hooked on both.
    Fayetteville, Ga
  • ShrekShrek Posts: 60
    henapple said:
    Do some of each...
    Was thinking about this but I have a Medium & no grid contraption.  I guess go 225 and pull BBs earlier?  

    Thanks to everyone else for the comments.  Getchya Labor Day on!  
  • henapplehenapple Posts: 15,581
    Rib rack?
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Get some spares and watch a video on how to trim them. Save the trimmings and toss them in a crock pot Tuesday morning and serve with some egg noodles.
    Crockpot with sauerkraut. 5:30 was too early this morning.
  • EggcelsiorEggcelsior Posts: 12,784
    I'm with the impartial/loin back crowd. I like both but SWMBO prefers loin back and me hitting cartilage on a spare initiates the gag reflex. So I typically get loin back unless I find a really good deal on spareribs. At Costco they are only about a $0.10 difference in price.
  • jaydub58jaydub58 Posts: 2,042
    I am a confirmed St Louis SR egger.  Just love them!
    John in the Willamette Valley of Oregon
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