n00b question

Unknown

n00b question...what's the difference between spareribs and babybacks? What's the difference in cut, cooking times, etc...

Unknown

JoNuggs,[p]Here is a brief overview of my take on ribs... First off is the price. Generally, a rack of spares will be about the same as a rack of BB's. The biggest diference in that is the fact that there is a lot more meat on the spares.[p]If both are cooked properly then they are both great, so I always go with the spares. As far as cooking goes, I would remove the membrane off of the back (doesn't matter if it is spares or BB's) and apply a rub. You will want the egg configured for indirect cooking (fire bricks, plate setter, etc) and you fire stabilized at around 250° - 275° dome temp. [p]For BB's I would cook them for about four hours and then begin checking for doneness (when they feel "floppy" when grabbed by the mid section with a pair of tongs) then they are about done. For spares I would start checking after about 6 hours. If they aint done by either of the check times, then just wait. Something take time. And remember, no peeking when they cook, leave that lid closed.[p]I would not apply a sauce until I thought that the ribs were almost done so that the sugars in the sauce don't burn (that is of course if you decide to use a sauce).[p]Others may chime in with with aspects about foiling that may reduce the cooking time (something about a 3-1-1 method) or pics and references about removing the membrane or the platesetter setup. [p]Good luck,
Matt.