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Beef vs Pork ribs

ajw1976
ajw1976 Posts: 21
edited November -1 in EggHead Forum
I am planning on cooking up some ribs for some of my co-workers in the very near future. I've never cooked ribs before. Which would probably be easiest and yield the best result, beef or pork? Short, baby back, etc? [p]Thanks for your help.
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Comments

  • RRP
    RRP Posts: 26,125
    ajw1976, baby backs win hands down! Beef ribs aren't as popular as pork ribs, but is you want to WOW the troops go b/b. If I were you though I'd sure try a rack or two before I'd jump in the deep end. Good luck!

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  • willmw
    willmw Posts: 41
    ajw1976,
    My absolute favorite is good meaty pork spares that are cut into individual ribs before cooking.

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  • Unknown
    Unknown
    ajw1976, go with Pork spares trimmed down to St. Louis cut. They're the most flavorable and the meatiest. Baby backs are oustanding, but IMO there's just not enough meat on them. Beef Ribs are also very good, but there's a learning curve with them. Sometimes it's hard for a firstimer to get them tender. Pork spares are pretty forgiving.

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  • GrillMeister
    GrillMeister Posts: 1,608
    RRP,[p]Do you have a special way to do Baby Backs?

    Cheers,

    GrillMeister
    Austin, Texas
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  • Mr. Hyde
    Mr. Hyde Posts: 99
    ajw1976,[p]
    As RRP said, I would go with the baby backs for the "Wow!" factor. A great method is the 3-1-1 method. TimM has a good description on his site.[p]Good Luck, you'll love them!

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  • Mr. Hyde
    Mr. Hyde Posts: 99
    oops somehow the URL didn't show up. I'll try again.

    [ul][li]TimM's site[/ul]
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  • Gfw
    Gfw Posts: 1,598
    MRibs_06_09_0017_13_02.jpg
    <p />ajw1976, robably too late for this time, but check out the link below. When you arrive look for the recipe on the top left, the method on the top right anda few pictures f baby backs.

    [ul][li]Memphis Style Baby Backs[/ul]
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  • RRP
    RRP Posts: 26,125
    GrillMeister, Well I have a rack of bb on right now and like Gfw says "the best ribs are the ones you like" so I use my own variation on the 3/1/1.5 method he has posted on his website...except I only flip once during the initial 3 hours - works for me. I've eggperimented a few times with higher temps & shorter times, but keep returning to the lo & slo method. I've also learned to expect each pig to be a bit different so near the last hour I start playing more attention to the ribs. Last but not least I use a Thermapen to check for 190° between the bones.

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