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Honest opinion,Spares VS Baby Backs???
Hoss
Posts: 14,600
I have never cooked spares.I noticed in the grocery ad this week that I could buy spares for 1.19/lb,BBs are 3.99/lb.I have seen sites on here that show how to trim spares correctly and they look really good.I sure don't mind a little trimming for that difference.The first BBQ competition I was in the winner was spares.What are the EGGSPERTS opinions? 
Comments
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Babybacks all the way. I would cut the spares into St Louis style and smoke up the tips. Good luck to all. Tom
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I like both depending on price, Babys are usually $6.99 Lb 2 for one Spares $149-199. I trim them into st louis and save the trimmings to make chili. Spares have a little more meat and is usually firmer, unless I just cook them too long. 225F indirect 5-6 hours each.
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I am a strong believer that spares have better flavor -- but, I am in the minority around these parts. Sometimes I St. Louis trim them prior to cooking, other times, I just cook them "as is". I typically go about 6 hrs. for spares.
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Hey Richard,I'm cooking chicken leg quarters tonite,sprinkled with Indian River Pixie Dust!!! How was Ocala?
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I like spares. More meat, a lot cheaper, and mighty tasty! I trim St. Louis style, use the extra meat for stir fry or pork and kraut.
Slick -
Pork and Kraut.Sounds good.Got a recepie or method?
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Like everyone else mentioned. You are trimming spares down to St. Louis. Baby backs come from a different part of the piggie.
It is truly a personal preference. I think everyone knows where I stand. :woohoo:
But here is a pic of untrimmed spares.
And some baby backs I slopped together.
Mike -
Nice pictures...
IMHO they can't be beat...
I like Beef Ribs a close 2nd :P -
I cooked spares (10 slabs every Friday and Saturday) for 20 years in the grocery business. Sold them like crazy. Switched to baby backs when I got my first egg (1998). Like I said personal preference. For the life of me, can't find decent beef ribs.
Mike -
Pixie dust is great on pork and poultry, also bologna. Thanks You been under a rock the last 3 weeks? Type Ocala in the search box and there are currently 109 hits. Happy reading.
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Thank Good you are still cooking ribs Mike.. :laugh: ....I take both!!!
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I saw the posts.Hated I could'nt make it.I was just askin' how it was for you?Wonderful,I'm sure.See ya in Hotlanta in Eggtober!
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Can you spare a spare???
Spare ribs is mo' betta.
Chris
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I can find decent Beef Ribs from my local independant grocer in the summer . However, he says he is unable to find decent whole beef brisket packers to suite his standards not even a brisket flat :(
At least he is not trying to sell me well you know what I mean. -
We had a great time, but spent most of Sat schucking oysters and did not get to roam and smooze much. Had to be back sat pm so missed the after party.
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I must be really lucky. I can go to my Sams any given day and get very high quality brisket flats. Good thing about the local indepentants ( I was one). Your reputation means everything.
Mike -
Hoss....Spares for me! Like the others have said, I trim em up St Louis style. I take the tips, cut them into little riblets, and marinate them in a Thai marinade, then fry them off. I may have to do that this weekend...my mouth is watering! :woohoo:
Happy cookin! -
When you want to have that little rastlin' match? :woohoo: :woohoo:
I love my baby backs.
Mike -
I definitely like spare ribs (St. Louis trimmed of course) over loin backs any day. IMO more flavor and better texture. My best spares beat my best loin backs.Knoxville, TN
Nibble Me This -
Hoss,
Pork and kraut was my favorite meal that my mother cooked. Just about any pork works, but the cheaper the cut, the better. Usually I use a small Boston butt and cut it in chunks. Brown in a little hot oil, add kraut about half as much water as kraut(two cans of kraut, one can of water)Simmer on low heat or put in dutch oven at 300-350 for two or three hours., just like a pot roast. When it is done, brown a diced onion in some butter and stir it in before serving. Thicken slightly about 1/2 cup of the liquid and discard the rest. Serve with potatoes smothered in butter. This is my "soul food"!
Slick -
I'm a fan of spares for both flavor and texture.
They're all good, but given a choice I'd take spares every time.
Spares:
Backs:
It's all good! -
I like both but usually go with the spares. I think I get more for my $.
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Day um,I GOTTA try that!!!
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I'd never turn down a baby back but spares are the shiznit!
john -
I prefer babies. But I usually do spares because of the price difference.
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Hey Chris, coming from a BBQ competitor like you with a lot of wins and tropies, I just can't accept
"Spareribs are mo 'betta". There has to be a reason you like them better. From the picture they look great. Just wondering what you base your decision on. Do you always use spares when you compete? -
I think I'm gonna give it a try.You can't beat the price and I usually cook for several freeloaders.Heck I'm lucky if they bring their own beer.$1.17 vs $3.99?It ain't rocket science is it??? :woohoo: :woohoo: :woohoo:
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With those pictures Rod you may have converted me from babybacks. Those are some beautiful looking spares.
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Mike -
Spares taste better, but don't take our word for it, try them both and do a taste test!!
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