Babybacks vs. Country style

[RrmyGuy]

I've been smoking country style a lot lately, to where it seems that they're my go to. I can get great smoke penetration, I get them juicy and tender, and tasting great with the right rub. But I miss eating that delicious meat of those rib bones. What are your thoughts on the subject?

 

[TNJAKE]

Two totally different things by a mile. I enjoy both though

 

[RrmyGuy]

I totally agree, but around here the country style are always available and very affordable. Sometimes I have to store hop to find quality babybacks and they can get a bit pricey lately.

 

[TNJAKE]

I totally agree, but around here the country style are always available and very affordable.

Yep those country style you posted are just slices of pork butt. Cheap and delicious

 

[tbern]

Two totally different things by a mile. I enjoy both though

Agree, and both are delicious! And yes country style are cheaper to buy

 

[chilerelleno]

I don't do Babybacks, I mean as in never have, I'm a St. Louis fan.

CSR's are great, especially the bone-in cuts from the loin close to the shoulder.

 

[tallbm]

I've been smoking country style a lot lately, to where it seems that they're my go to. I can get great smoke penetration, I get them juicy and tender, and tasting great with the right rub. But I miss eating that delicious meat of those rib bones. What are your thoughts on the subject?

Hi there and welcome!

I personally like baby backs the best of bone in ribs.
With that said I do amazing "boneless" ribs by taking a pork butt, rolling it and cutting big flat slabs out of it.
Pork butt/shoulder/boston butt is where CSR's come from so its the same cut.

I just make 2-3 long flat slabs out of a pork butt and smoke em like ribs and omg sooooooo good. Better than St Louis to me.

I like the meatiness of baby backs over spare/st. louis ribs, BUT I love them all.

If you want even less expensive CSR's just buy a pork butt/shoulder and cut your own :)

 

[negolien]

Yeah, that's not even actually ribs but lol I hear you. I have come to like the st louis or spare ribs myself.

 

[Gonna Smoke]

CSR's are great, especially the bone-in cuts from the loin close to the shoulder.

Almost 40 years ago when I cut meat for Winn Dixie, that was the only country style ribs we had, never made them out of butts. The 1st 5 bones from the rib end of a pork loin were made into CSRs. But smoking wasn't nearly as big of a thing as it is now.

I also prefer spare ribs...

 

[BrianGSDTexoma]

I've come to like St Louis the best. I had given up on CSR's. Just can't seem to make tender but I been grilling them. Guess I need to try to smoke them.

 

[chilerelleno]

Almost 40 years ago when I cut meat for Winn Dixie, that was the only country style ribs we had, never made them out of butts. The 1st 5 bones from the rib end of a pork loin were made into CSRs. But smoking wasn't nearly as big of a thing as it is now.

I also prefer spare ribs...

Yes'sir, those are the true pork CSR's.
The butt cuts are good, but the loin cuts are better!

 

[chilerelleno]

I've come to like St Louis the best. I had given up on CSR's. Just can't seem to make tender but I been grilling them. Guess I need to try to smoke them.

Brian
Tenderize via brining, then low smoke and sear.
Or
Tenderize via brining, then sous vide and sear.

For a brine I either use just water/salt or soda such as Cherry Coke or Cherry Dr. Pepper.
You could also use some fresh fruits, e.g.
Pineapple in a salt brine.

 

[babydocsmoke]

I don't do Babybacks, I mean as in never have, I'm a St. Louis fan.

CSR's are great, especially the bone-in cuts from the loin close to the shoulder.

View attachment 643791

I’m with you. I feel like most people prefer baby backs, and I’ve done plenty of them, but I’m a St Louis guy too. They taste better and pound for pound they cost less.

 

[babydocsmoke]

Hi there and welcome!

I personally like baby backs the best of bone in ribs.
With that said I do amazing "boneless" ribs by taking a pork butt, rolling it and cutting big flat slabs out of it.
Pork butt/shoulder/boston butt is where CSR's come from so its the same cut.

I just make 2-3 long flat slabs out of a pork butt and smoke em like ribs and omg sooooooo good. Better than St Louis to me.

I like the meatiness of baby backs over spare/st. louis ribs, BUT I love them all.

If you want even less expensive CSR's just buy a pork butt/shoulder and cut your own :)

Smoke them just like ribs? Like 3-2-1?

 

[negolien]

Smoke them just like ribs? Like 3-2-1?

that's a guide you cook them till you like the bark or 165 then wrap till 198 or so.. then pull out and firm em up and sauce em imho

 

[SecondHandSmoker]

STLs or spares for this house.
CSRs are better in a pot full of kraut and taters.
But, I'd never turn down que'd CSRs either.
Just my 2¢ worth.

 

[Gonna Smoke]

Yes'sir, those are the true pork CSR's.

I don't argue with people, but I find it interesting how many do not know that...

 

[chilerelleno]

Smoke them just like ribs? Like 3-2-1?

I prefer to smoke-n-sear CSR's.

And while I don't sauce my St. Louis except by special request or the rare times I do something like my Chile Mango or Al Pastor ribs.
I do prefer to sauce my CSR's.

 

[noboundaries]

I only smoke untrimmed whole spares. Cheap and easy. I've trimmed them to SLCs, but prefer to leave 'em whole.

CSRs usually get an hour or two in the smoke, then get turned into chili verde or some other braised dish.

I haven't purchased BBs in years. Just not a fan.

 

[RrmyGuy]

Smoke them just like ribs? Like 3-2-1?

I just slow smoke my csr's at 225 until they hit temp. Babybacks on the other hand, 3,2,1 is my method of choice.