spare ribs

Salty Dog

I've gotten fairly proficient with baby back ribs, but have never tried my hand at spare ribs (yet).
Are there any significant differences in approach?

Richard Fl

Usually take 45-60 minutes longer. Did some sunday and after indirect at 250-275 for 4 1/2 hours took off and put some sauce on and covered with HDAF for 2 hours. Turned out great. 2 hours 'cause they were ready before the folks were.

WessB

Other than them taking longer to cook, I would say do em just like you been doing babybacks...there also are many here who trim their spares to what's called "StLouis style" I'm sure a quick search will find all of the details on how to trim if you're interested in that....

Car Wash Mike

They just take lomger.

Mike

Unknown

To make it simple, baby backs are leaner and more expensive. Spares are fattier, which makes them better suited for longer cooks.

Baby backs are from the back of the pig, along the spine. (They aren't from a piglet.) Spare ribs are from the underside rib cage. St. Louis ribs are spare ribs that have the chine bone (breast bone) trimmed off for two reasons. That part of a spare rib runs contrary to the ribs themselves, creating large jointed pieces when you cut them into individual ribs. If you flex the rack the short way you can feel where the separation is. And trimming it off makes for a more symetrical rack which is often confused with baby backs. The trimmed piece is chopped into chunks which are served with other trimmings as "rib tips". It is also a good idea to remove the silver skin which is that tough plastic-like sheet of white membrane on the inside of the ribs. Loosen it a bit with a butter knife or screwdriver and grasp it with a paper towel. It'll peel away in one or two pieces. This removes the toughest part of the ribs and lets your rub penetrate both sides of the meat.

Many competitors prefer spares or St. Louis ribs because, when properly cooked,are tender but not as mushy as baby backs can sometimes be. Restaurants often cook them in convection ovens until they "fall off the bone". That's a no-no in competition circles because they would be considered overcooked. Good luck!

2Fategghead

Here is how to trim a spare rib slab St Louis style. Tim

I smoke them 250° till they flex when I pick them up in the middle with my tongs. Around 4 to 5 hours. Tim



Trimming a Whole Pork Spare Rib Rack

http://bbq.about.com/od/ribs/ss/aa010607a_3.htm

NibbleMeThis

For me, when I trim them St Louis style, they take about 4 to 4 1/2 hours on a large Egg running at a 250f Dome temp.

Otherwise, not much of a difference other than they taste better in my opinion

Egghead-Sooner

I've never had a baby back rib that has really blown me away but it may be because I was raised eating spares at the local bbq joint. I always smoke spares on the egg and love them. If your curious on how to properly trim them you can view this video at
http://www.youtube.com/watch?v=PpJxnnVOLiM

chrono

I almost always do spares. They are cheaper and seem to taste better IMO just because there is more fat. Plus my wife likes it when I trim off the tips and make rib tips.