Baby backs vs spareribs

Unknown · December 2006

Maybe it's just me, but I think I am over the whole baby-back rib thing. I will admit that they're tender, but give me some nice thick-cut pork spare ribs done 3-1-1 any day. Maybe I need to adjust my technique, but baby backs get dry too fast and most of the flavor gets carried by the sauce. Anyone in my camp on this one?[p]Hank

stike · December 2006

Hank,
baby backs are (in my pathetic opinion) MORE ABOUT MARKETING THAN ANYTHING.[p]oops capslock! sorry about the allcaps[p]gimme spares any day

ponyboy3060 · December 2006

Hank,
i always did babybacks,just never really got into spares.spares have more meat but take alot longer to cook.do you know if you can steam the ribs first,then cook on the egg?

Unknown · December 2006

ponyboy3060,
Yeah, spares are an all-afternoon thing, but I don't mind. The one time I had to rush the process, I did them in an oven at 300 for a couple of hours then finished them on the egg in about 45 minutes. I can't bring myself to rush the deal any more than that. Maybe parboiling them would be even faster *shudder*?
Hank

jake42 · December 2006

ponyboy3060,
Personally from time to time i cook my ribs in a 350 Egg with great results in a short lenghth of time. Works fine for me during the week. I guess the fact that i get home from work around 2:00 makes it even better. I save those long cooks for the weekend.

fishlessman · December 2006

Hank,
i like them both. the big loin backs are better than the smaller labeled babybacks. if i had to choose one rib though, it would be big beef ribs.

wrobs · December 2006

Hank,
I'll take the Spares over the Baby Backs and spend the "spare" money on Jalepenos for ABT's. I like 'em both but dollar for dollar, its Spares hands down... like Spike said... its mostly a marketing thing on baby's. JMHO
wrobs

Essex County · December 2006

fishlessman,
I did a bunch of baby backs a couple of weeks ago for the extended family. I got a few beef ribs just for variety. Cooked both the same, 3-1-1.5. The baby backs were very good. The beef ribs were outstanding.[p]Paul[p]

WooDoggies · December 2006

<p />Hank,[p]Yes, spares are king at our house.... love that meat to bone ratio.[p]john

Chubby · December 2006

<p />WooDoggies,[p]Man...I like the way you talk!![p]Evans

WooDoggies · December 2006

<p />Chubby,[p]Enough of this talkin... we should be eatin. [p]:~)

Chubby · December 2006

WooDoggies,[p]You've got my attention!!![p]Evans

Nature Boy · December 2006

WooDoggies,
You threw those in the garbage right?? Man, they look horrible.[p]Hee
Chris

Unknown · December 2006

ponyboy3060,
I'm with jake42, I rub em or marinate and put them in the fridge overnite or at least for 4 hours, than do them indirect for an hour and 15 - 30 at 350. they are not falling off the bone, but they are tender, juicy and taste great. My wife likes them this way more than the 3-1-1

Bordello · December 2006

WooDoggies,
Those are killer looking ribs. Ya be the man John.[p]
Happy Holidays,
Bordello

TRex · December 2006

WooDoggies,[p]Another one of those dang sunset-lit food shots! You're killin' me, John. Beautiful.[p]Cheers,[p]Jason

WooDoggies · December 2006

Bordello,[p]Hey Bob, great to hear from you. Happy Holidays, pal![p]john[p]

Baby backs vs spareribs

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