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Rib Question

bigphilbigphil Posts: 1,390
Done just about everything on the egg's but believe it or not i've never did ribs. My question for all the rib pro's .What is the difference between back ribs, st.louis, baby back and the others that am probably not mentioning . And which ones are the best to do, please be kind of my ignorance about ribs  .Thanks 
Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.


  • henapplehenapple Posts: 15,986
    I like baby back. Tried sl the other day and didn't seem as good. Probably just me.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

    Welcome to the Swamp.....GO GATORS!!!!
  • I always use Spare ribs (St Louis Cut).



    from SANTA CLARA, CA

  • henapplehenapple Posts: 15,986
    Thanks Dave...I'll try again cutting my own. The meat cutter at Publix appeared to be around 18 years old...
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • ScottborasjrScottborasjr Posts: 3,494
    I typically use baby backs if doing your traditional bbq rib where if I'm doing a asian rib or anything other then bbq I do spares/st.Louis ribs. But sometimes, no matter what I am cooking the style of rib used is determined by price/availability.
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
  • ChokeOnSmokeChokeOnSmoke Posts: 1,914
    edited March 2013

    Here's how I see it.

    Baby backs are smaller and have less meat and less fat and are more expensive than spares  (my favorite).

    Spare ribs are meatier and fattier and take longer to cook and are less expensive than baby backs.

    St. Louis rib ARE spare ribs, just trimmed down to look nice (see Dave_in_Florida post above).

    As far as which ones are better, simply a matter of opinion.

    Packerland, Wisconsin

  • ribnrunribnrun Posts: 174
    I feel spares have a little more "pork" flavor than BB's (probably because they have more fat). I like spares for myself, but gravitate towards BB's when cooking for crowds. The uninitiated seem more comfortable with BB's. My spares always require lots of trimming, where BB's need just a little and are ready to hit the egg.
  • SmokinDAWG82SmokinDAWG82 Posts: 1,704
    I like baby backs, yesterday I did a rack of Baby Backs and a rack or ST Louis cooked in same time, 4 hours. I did indirect at 275-300 for 4 hours and both racks were perfect. The SLR had more meat and more fat. Not a huge difference in taste. I pulled the membranes, used a 1/4 cup of dizzy pig Dizzy Dust and a 1/2 cup of Brown sugar mixed together. Rubbed them and vacuum sealed them over night. They were EGGcelent! I don't do the 3-2-1 I used to, the Egg is just so efficient I don't see the need.
    Go Dawgs! - Marietta, GA
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