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Spare vs Back ribs.. forum newbie
Tork
Posts: 8
I have to cook for 16 people this wknd and have a Large egg.. My father wants ribs and wonder what would be easier to manage. Spare or back ribs? Thanks for any advice
Comments
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Just need
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Baby backs are much easier to cook, in my opinion, and have more accessible meat on them. By accessible I mean everything on the rib is edible, no gristle at all. The only attractive thing to me about spares is the price, considerably cheaper than baby backs. Find some good loinbacks, baby backs with part of the loin still attached, and you can't go wrong.
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Tork, Welcome to the forum. I can not help you compare because I have only taken spare ribs and trimmed St Louis style and cooked them on my large egg. I will leave you my previous post to look over. Tim
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803528&catid=1 -
WoW!
16 people for one meal on one Large BGE. You are in for a challenge. It depends on many things such as how many racks you have, if you have vertical racks etc. Still gonna be tough to pull of enough ribs for 16 people in one cook. You may need to get a Weber Smokey Mountain 22.5 and with both you might pull it off. Keep us posted and post some photos
Keep Grillin & ChillinBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997 -
either way is fine, i would probably cook the back ribs if i found big onesfukahwee maineyou can lead a fish to water but you can not make him drink it
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LOL. Thanks, I will be sure to post some pics. Considering the amount of people, would I better off cooking spares? Dad will be doing burgs and dogs on the gasser. There will be more than one meat to put on the plate.
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Thanks, I wondered how to trim the spare up. I'd seen some pics on the web years ago but didn't remember how. I'm sure these photos will Help!
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Easy, a rack of ribs for Dad and pulled pork for everyone else.
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Good thinking Bacchus!
You might need to incorporate a 10lb pork butt into you idea for 16 people, with a couple slabs of BB's. Then a nice pulled pork sandwich and couple ribs for each person. You'll have to guard the BB's with your knife!BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997 -
Tork this may also help.
Trimming a Whole Pork Spare Rib Rack
http://bbq.about.com/od/ribs/ss/aa010607a_3.htm
How To trim Spare Ribs for a St Louis Style
http://www.youtube.com/watch?v=PpJxnnVOLiM -
Backs usually cook faster than spares, even trimmed spares. A bit more regular sized, so easier to pack in pieces.
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Here is what the Whiz did some time back. Enjoy Tim :woohoo:
20 Racks of Ribs
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=62119&catid=1 -
fukahwee maineyou can lead a fish to water but you can not make him drink it
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I was thinking the same thing! :woohoo:
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That is impressive! :ohmy:BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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I usuall slow cook mine laying down with sauce on, but that is a way to stuff them in and GetterDone! All I can say is WoW! Where there is a will, there is a wayBGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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same vote here, for a crowd anyway. i tend to trim my spares and keep the pork, and to feed that many people, trimming, etc. it's just easier to do back ribs. but if i'm cooking for myself, it's usually spares.
the baby backs are all fairly predictable too, time wise. and you can more easier wrap them if you need to foil (to hurry them up or make them extra "falling off" like the crowd deems to prefer it). spares i usually let cruise at 250 until done, and that can kinda be an open number. :laugh: ... -
theres plenty of room for a second level fukahwee maineyou can lead a fish to water but you can not make him drink it
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yep, just easier. for myself it would be spares served dry, for a crowd, sloppy wet fall off the bone sauced babybacksfukahwee maineyou can lead a fish to water but you can not make him drink it
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When you think about it, a half slab for everyone along with a burger/dog and sides should be plenty. Though Ive never done it, 8 racks on a large shoulndt be difficult.
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IF there is other meat, then get 2 of the 3 packs of BB's at BJ's or the other places (total of 6 racks). You can fit 3 on the bottom level flat, get a 2nd grid and some fire brick or bolts and washers (or empty beer cans), and put the other 3 on the second level...
You'll be able to cook all 6 laying flat and you should have enough "bones" to go with the burgers and dogs. -
that's more along what i was thinking.. think i could get 8 racks of spares.. or just stick with the BB?
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Thanks, Sounds good!
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Just to throw in a monkey wrench. I always prefer spares. Yet since you are new to this whole egging thing why not get a 3 pack of baby's and a 3 pack of spares. And let your family and friends tell you which they like best! I would cook the spares on the bottom rack since they take longer. and cook the bb's on the top and you could actually stagger when you place the BB on the grill like maybe an hour later then the spares. The great thing about cooking is that there are thousands of roads to get to the same end result. I am sure that your friends and family will love getting to vote on thier favorite cut. Hoss
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Tork, If you go with the spares there will be some trimmings to egg at a later time. That is if you trim them St Louis style. Or you can egg the trimmings at the same time and they come off a lot sooner and that will give everyone something to nibble on. :P
I don't know if you would do this (and you can do this at a later time) but I will tell you what I do with the boneless trimmings off the spare ribs. I grind them up and mix up a batch of sausage seasonings and make home made sausage. Then I make a fattie and wrap it in bacon and smoke it. Then after it is done I cut it up into biscuit size chunks and freeze it. Then when ever I want a sausage and bisket in the morning I have one to fix. Waste not want not. Tim
You get you money's worth if you cook spare ribs.
ground pork fattie wrapped in bacon
http://www.eggheadforum.com/index.php?option=com_simpleboard&Itemid=112&func=view&catid=1&id=808375#808375 -
i think that with sides and other meat, you'll easily serve three people with one slab of back ribs. one SLAB cut into three RACKS. will do it. looking at five to 6 slabs, not eight.
three slabs on two layers...
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