Pellet Fan
All Things Considered => General Discussion--Food Related => Topic started by: okie smokie on February 01, 2018, 07:12:50 PM
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Well, I've done a lot of both. I favor the spares, but it would be nice to hear the pro's and con's of each. Both from taste, and preparation differences.
Go for it on this post please. :help:
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I've always been a bb guy. Then I watched a bunch of old pitmasters last weekend and craved some spares. I tried to copy trigg as best as I could and they turned out fantastic. I might make the switch to spares. They were darn good.
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both good. BB can sometimes be thin. I seek "meaty" BB to mitigate that issue. I sauce BB. Spares I see more often with dry rubs and they are great too. I do sometimes see spares with unnecessary fat on the thick side/top.
I'm doing both for Super Bowl this weekend. I suspect if you get a good rack either way you'll be happy.
DK
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To me it's an apple and orange question - taste. I favour back ribs. More meat and less prep. My main butcher stocks back ribs only...
You haven't asked about rib ends..Ribs go; back, side or spare and ends..Tried the ends once. Lots of gristle, small and little meat.
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I like the flavor of BB better and I also think they are pretty meaty. They seem to have just a touch more fat. Bentley always cooks them so can't answer that part of your question
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I'm currently into Spare Ribs. Well I got them on sale and loaded up the freezer. I like spares as the ones I get are more meaty.
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I flip flop between STL spares and BB all the time. BB have more meat by weight but are leaner than spares. I'm currently on a STL kick cause I like the flavor from more fat.
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I have and always will be a spare rib guy.
I eat baby backs but at the end they lack flavor no matter how meaty they are. The actual meat doesn't taste as good to me. Kinda like how chuck has more flavor than filet.
Most of the best BBs I've had have a GREAT glaze or sauce on them and I reckon it's due to what I just said above.
Again.... I ain't turning down ANY ribs. You'll draw back a nub if you try to take a spare or babyback. Just stating my preference and why.
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I like the ease of eating the baby back better and they seem easier to cook. I don't like chewing around the cartilage on the spare ribs. Although, I think I may like the spare rib on STL cut taste better than a baby back if the fat is rendered really well.
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I prefer spares over BBs. More fat for flavor and better texture. Plus they cut nice. Babybacks that I have gotten have crazy angle to the bones and I keep cutting into bone. Even if I cut from the "backside"
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I used to be baby back all the way but I'm on the STL spare bandwagon now. I like the texture and flavor of the spares.
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Spare ribs all the way for me. I need bang for the buck, and since they are both delicious, it is no choice. :lick:
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I am a spares guy, prefer taste
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I have cooked primarily bb and very few spares so I can't really give many pros and cons. The challenge for me, cuz I don't wrap, is being able to have the thicker end done and tender without overcooking and drying out the thinner end. Who knows, I may yet become a rib-wrapper; I'm a recent convert to the faith of Pork Butt Wrap so anything is possible. I can see how the evenness of stl cut would lend to a more even cook.
Now you've got me itching to try some spares!
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I like them both, but my wife family and friends that I cook for seem to all like BB better, so BB is what I cook most of the time.
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I do nothing but St. Louis style ribs, but I may have to try BB's. It is hard to find good thick and meaty St. Louis style ribs.
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I used to do mostly baby backs, but now that you guys taught me how to do spare ribs those are my favorite.
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I’ve never said no to a rib. I’m easy. But when I’m cooking them, I go for whatever looks to be trimmed and ready to go. That usually means B.B. or St Louis cut. If I have a choice of those, I go with price as long as there isn’t a noticeable difference in quality of that particular selection.
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I have a clear and distinct favorite in this discussion
My favorite is ----
the rack that is currently coming out of the smoker.
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I'm with Trooper!
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BB for me, cooking is about the same for me with either. Dont seem to find the fat pockets on BB like Spares, the meat seems to be more uniform, and I just like the flavor a tad more then the Spare.
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When I buy ribs its BB most of the time. The Sam's Club here always has nice, meaty ones & usually comes in packs of three so there's enough for a couple meals. When I'm cheap its spares.
Its all good!
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Threw on a rack of St. Louis style, just used salt and pepper, been on the smoker now for about 4 hours. Start em at 170 for two hours, 190 for two hour and just upped it 220.
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Living in KC the majority of the time I cook Baby Backs and for a change of pace I will cook some Spareribs and we always cook spares down in Enid Ok at the Red Dirt BBQ.