Babybacks, or spare Ribs?

Discussion in 'Pork' started by gethenet, Feb 22, 2008.

  1. What do you guys smoke the most of, and why?

    I like the babyback the best, but I guess the Spare rib is suppose to be better?
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Spares have more meat, less fat and just a better taste in my opinion, besides the fact that they're 3 times cheaper!![​IMG]
     
  3. I believe the majority of us do Spares for all the reasons above. Plus if you gotta feed a crowd, you'll need a 2nd mortgage to pay for it. I've had good luck at Sam's where you'll get 3 slabs at about 1.69/#.

    But either way, the other parts of the experience remain the same..you still smoke out your neighbor, you still drink beer, and your wife still wants something other than what you're Q'g.
     
  4. fred420

    fred420 Meat Mopper

    what ever is on sale is yummy.....more spare $$$ for refreshments....
     
  5. foozer

    foozer Meat Mopper

    Ken,

    Thanks for the pictures. I have read on here about cutting spares down to St Louis stlye and smoking the skirt and extra meat but I wasn't sure about how to trim them up. [​IMG] A picture is worth a thousand words.
    Points for you.
     
  6. travcoman45

    travcoman45 Master of the Pit OTBS Member

    What ever is on sale! Usually spare ribs, sometimes country style! It's all good![​IMG]
     
  7. blacklab

    blacklab Master of the Pit SMF Premier Member

    X2

    The skirt is the riblet ?
     
  8. geek with fire

    geek with fire Master of the Pit OTBS Member

    It also depends on if you like the taste of the trimmings. Frankly, I don't care fore the skirt, perhaps I'm doing something wrong. But if you trim a spare STL style and throw the trimmings to the dog, you probably aren't saving much when compared to BBs. I still cook spares, because as Bubba mentioned, there's more meat.
     
  9. davenh

    davenh Smoking Fanatic OTBS Member

    I was a BJ's today pondering the same question, spares or baby backs [​IMG]. I went with the spares and putting them on tomorrow.

    I'm still confused over whether to trim St Louis style or leave them whole [​IMG]. Is there really any benefit to the St. Louis trim other than appearance? Do they cook more even? I was thinking to leave them whole, trim the fat and cut out the edge of bone sitting at the thick end (still don't know what to call that thing [​IMG] ).
     
  10. thanks alot for all the reasons why...that really helps out...looks like maybe whatever I can find on sale

    just found this on youtube....for any of you looking how to

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