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Honest opinion,Spares VS Baby Backs???

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Comments

  • reelgem
    reelgem Posts: 4,256
    This is the second time you've used my pictures without permission. I'm going to have to report you if you don't stop. :P
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  • Car Wash Mike
    Car Wash Mike Posts: 11,244
    I thought it was 3 in one day. :woohoo: :woohoo: The pics I took. Your my best student by far.
    Promise no more.

    Mike
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  • HungryMan
    HungryMan Posts: 3,470
    Spare all the way. I don't understand why anyone would trim them to St Louis anyway. I like to leave the meat on it. Just buy Babybacks if you want trimed ribs.
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  • CITYSWINE
    CITYSWINE Posts: 48
    what is St. Louie trim?
    assume baby backs come from further back of the piggy?
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  • Keving
    Keving Posts: 36
    I compete with St. Louis Style spares. They eat a lot like baby backs because you cut all the cartilage pieces off the ends of the bones, and they have more meat than baby backs. They are expensive if you buy them pre cut, but with that deal you can trim them up in no time.
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  • Chappy
    Chappy Posts: 198
    Baby backs are from the "back" of the pig. Spare ribs are kind of like your ribs. Trimming them takes the cartilage off where it connects to the sternum.

    I like both, but hardly ever buy baby backs. I can't justify the price when I think spares taste just as good and you get more meat.

    Chili's just couldn't come up with a catchy song for spare ribs. "I want my spare rib, spare rib, spare rib..." Baby back sounds so much better. "I want my baby back, baby back, baby back...."

    Barbque sauce.
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  • thirdeye
    thirdeye Posts: 7,428
    1f1724ff.jpg

    Spares are the real ribs. Cooking and eating the slab whole, (or is it the whole slab? Heheeee) is a real treat, but takes patience.

    2153d794.jpg

    You can cut 'em down to a rack if you like, which gives you plenty of cooks snacks.

    0e0fb55f.jpg

    I like them dry, but the ones that the WooDoggies posted sure look good.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Hoss
    Hoss Posts: 14,600
    That"s what I'm talkin about! :whistle:
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  • crghc98
    crghc98 Posts: 1,006
    I like spares better, but at times I get st. louis for .99lb so I go for it....

    I by my BBacks at BJ's in the 3 pack. Much cheaper that way than at the grocer.
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  • Austin Smoker
    Austin Smoker Posts: 1,467
    Chris - those look AMAZING!
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  • Austin Smoker
    Austin Smoker Posts: 1,467
    Chris - those look AMAZING!
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  • SGT BBQ
    SGT BBQ Posts: 190
    Definitely Baby Back ribs for me and my family. The spare ribs are a little to fatty for us.
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  • SMITTYtheSMOKER
    SMITTYtheSMOKER Posts: 2,668
    Not even close.

    I used to cook Baby backs and loved them, not since I have learned to cook Spares.

    Carwash will learn, he's just behind the pack when it comes to Ribs...just kidding Mike.

     

    -SMITTY     

    from SANTA CLARA, CA

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  • ILL--EGGER
    ILL--EGGER Posts: 478
    I love them both but seem to cook more baby backs since that is the preference of most that I'm cooking for. Here are pic's of both:
    ribsandtips.jpg
    DSCN2534.jpg
    RibsPlated.jpg
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  • stike
    stike Posts: 15,597
    spares are meatier, and give you trimmings for sausage.

    babybacks are more "company friendly", but cost more per pound. if the guys are coming over to watch football or i'm cooking for the family, it's spares. if i'm having another family over, it's baby backs. they are smaller and easier to handle, and there are fewer leftovers.
    ed egli avea del cul fatto trombetta -Dante
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  • AlwaysGolf
    AlwaysGolf Posts: 704
    I prefer spares, grew up on them. And for the price it is easier on the wallet especially when HEB runs the $1 a pound for spares. Didn't know about trimming them St Louis Style or membrane until I joined the forum a year ago and got my Eggs. Tried trimming them St Louis style but now I just square them up a little and pull the membrane.

    Only cook baby backs for the neighbors when they supply them. They seem to be easier and cook quicker.

    Since learning that spares just need to cook longer I just start earlier and don't foil them anymore unless in a time crunch.
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