Baby back ribs vs. Spare ribs?

mikenmar

Aside from price, what are the pros and cons of Baby back ribs versus Spare ribs?

Which makes better ribs, taste-wise?

What are the differences in cooking methods?

thanks,
Mike

thirdeye

Baby Backs: Smaller racks, easier to cook tender, lower in fat.

Spare Ribs: Can be cooked in whole slabs, can also be trimmed into smaller St. Louis racks, have a more pronounced flavor, are higher in fat, take longer to cook tender.

Taste wise, I prefer spare ribs.

Other than time, cooking methods are about the same.

Grumps

My opinion:

Spares are less expensive, taste better, and have more meat on them. I cook BB (rarely) at 250 degress for approx. 5 hours and cook spares at 275 degrees for approx 5 hours. So...go with spares!

jaydub58

I had cooked nothing but BBs for several years, but then I just stumbled on St. Louis SRs. Man, they are the ones! Meaty, flavorful, just the best to us.
:woohoo:

Ross in Ventura

Like Thirdeye said Spare's are what you want

Ross

2Fategghead

Spares get my vote. I love trimming them St Louis style and grinding the boneless trimmings and make home made sausage and then make that into a fatty cook on the egg...it don't get any better and no waste.

NibbleMeThis

I'm a St. Louis spares guy but like to mix in loin back ribs every now and then just for the fun of it.

One thing I have noticed is that loin backs are more often "enhanced", "always tender", etc so I have to be careful what I am buying.

Spares are almost always "natural" (not brined etc) where I shop.

But I agree with what the others have said too.

stevesails

WOW!
I find it amazing that the respondants with the multi thousand posts all prefer Spares to Baby Backs. It seems that 50% of all the posts on the forum are about Baby Backs and how to cook them,

I am going to have to get some spares and try them out.

Can I use the Car Wash mike process with some more time?

thank you.

2Fategghead

I never have done spares CWM way but, I don't see why not. Have fun.

Here is a 5 hour St Louis rib cook.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=892751&catid=1

Here is a CWM BB rib cook done by me.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=922699&catid=1

mikenmar

"I find it amazing that the respondants with the multi thousand posts all prefer Spares to Baby Backs. It seems that 50% of all the posts on the forum are about Baby Backs and how to cook them."

Actually, that's exactly why I posted this!

I noticed all the BB-oriented posts, but someone on another forum swore to me that spare ribs are better. So I came here for a second opinion.

So why all the focus on BB's?

2Fategghead

Not sure but, a lot of restaurants serve BB's and you don't have to trim BB's. You don't have to trim spares either but, I like them that way.

deepsouth

i was a baby back man, but i've converted to spares. won't go back either.