Baby Backs: too thick to be the best?

TonyA · July 2013

Maybe these would have had more flavor if I seasoned them the night before or marinated them. Everything was sitting on the outside just off balance. 4.5lb each. Otherwise they were good.

Eggcelsior · July 2013

That's exactly what I do when I get loin back ribs. Costco packs are typically loaded with meat so I always rub the night before.

TonyA · July 2013

I've always thought bigger would automatically be better. Not so much.

tactical_66 · July 2013

I usually only do spares but today I did baby backs. I only seasoned with salt and pepper. I used Bone Suckin Sauce to glaze. Turned out great. Seasoned this morning for an afternoon cook.

Eggcelsior · July 2013

TonyA said:
I've always thought bigger would automatically be better. Not so much.

That's not what she said.

nolaegghead · July 2013

Good spare ribs are, in my opinion, for the money, much better than baby back. They're like the short rib of pork.

Grill66 · July 2013

Don't be afraid to trim your ribs if there's too much meat on them. I trimmed off some larger chunks and seasoned them just the same, placed them on the egg next to the ribs and took them off when they reached around 165F. The extra meat is loin meat that'll just dry out if you let it get to 190F+.

Chubbs · July 2013

Size doesn't matter... It is how you use it. <:-P. this saying is what gives @henapple hope.

Baby Backs: too thick to be the best?

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