Baby Back vs Spare Ribs

Unknown

Folks-[p]Last weekend I bought a couple racks of baby backs and did the 3/1/1.5 method and as usual, they were fabulous! Kids ate them up so fast I could hardly beleive it. When I was at the butcher buying the ribs, I noticed spare ribs at a substantially lower price. Since the Egg is so good at making food taste great, I was wondering if I could buy a less expensive cut of meat (spare ribs) and rely on the eggs "mysterious powers" to make them taste like I spent more than I actually did. Any thought or experience would be appreciated. I would love to save some $$ with the help of my Egg if possible![p]Becks

Pakak

I don't know that I'd claim to have mastered ribs yet. However, I've had better results with spares than baby backs. And, as you say, they're cheaper. Just my experienc.

Unknown

Becks, use the prefer the bb's but since the egg came along it definitely the spares. If you can do spares that are perfect ,why choose the little small bb's when you can get the bigger meatier spares.

Unknown

Becks,
At twice the price or more. I don't fool with baby backs any longer. Spares for me. Big, juicy tender spares-yep, that's what I do.

jake42

Becks,
It seems that the Egg does spares quite a bit of justice.
For a long time I would wait on BB's to go on sale because I liked the way they cooked up on my other grills. Since I've had my Egg a couple of months now I have been experimenting with spares on it. Up until now I have not purchased anymore BB's because the spares came out great each time I cooked them. 350* inverted platesetter for about an hour and a half. Or same process lo&slo at around 250 for about two and a half. Perfect for me every time. Have'nt given up on BB's though. Just don't have to go "ribless" waiting on them to go on sale anymore.

stike

Becks,
i tend to prefer spares too.
just to make them easier i trim off the tips of the ribs (where all the knuckley cartilage thingies are). i don't throw that out, tho. i just cook them all together.[p]make it easier to handle the ribs, and sometimes i cook the trimming a little more 'direct' than indirect, which carmelizes any sugar, and gives me a slightly different result in the same cook.

Smoked Signals

Becks,
Something 2 consider ...
If you trim the spares back to the size of a baby back, you will be throwing away quiet bit of meat. Thereby lowering your yield to price. (ie price per lb goes up - I've found it to be almost a wash in price)[p]If you cook the spares without trimming off the chine bone then they are the cost effective solution.[p]My kids won't go near the chine bone or other cutoffs from a spare. I also find that the chine, when seperated, cooks at a differnt rate then the ribs. [p]I just bite the bullet and by baby's.[p]Doug

Crab leg

Tad,
relax.
Seth

The Naked Whiz

Smoked Signals,
I trim the spares to St. Louis style, but I save all that meat (pounds!) and use it in stir fry and Indian food. [p]TNW

fishlessman

Becks,
i like to cook the whole rib untrimmed, but with the membrane removed. i trimm the top off after cooking and only serve the rib portion. the top goes into the fridge for late night snacks for me and the dog. i like this section better when it is cold because it tends to have a good deal of fat in it that turns to grease when heated

Yazoo

Becks,[p]I like spares, but if I had my choice, I'd pick back ribs or baby backs, but they are more expensive. Not all back ribs are small either. I don't mess the smaller stabs, ones less than 2 lbs. If you cook slabs that are more than 2 lbs each, closer to 3 lbs, they're just as big and meaty as spares, if not meatier, and they're not as fatty.

chuckls

<p />Becks,[p]In case you missed it, here's a slideshow movie on how I trim up the spares & cook. It's a 1 meg AVI, downloads best with broadband...[p]Chuck
[ul][li]cookin' spareribs - the movie[/ul]

Unknown

The Naked Whiz,[p]So is that area more tender than the spares? Can that area just be cooked with direct heat and won't be tough?[p]Howard