Just curious......I have always selected baby backs but am trying two racks of spares today.
Either one is fine......just depends on how they are going to get cooked ~~~>
Backs, a lot of times get braized 1st & then coated with sauce
http://weberkettleclub.com/forums/grilling-bbqing/previous-stupor-bowl-6/msg10642/#msg10642
Regular spares I like just some rub & smoke with no wrapping at all........
(http://i1223.photobucket.com/albums/dd520/1buckie/April%2022-12%20%20%20Beef%20%20Pork%20Ribs/April22BeefPorkRibs012.jpg)
Here's a poll Eastex did awhile back that has some viewpoints included~~~>
http://weberkettleclub.com/forums/grilling-bbqing/how-do-you-like-your-ribs-poll/
I prefer loin backs myself, spares are a bit too fatty for me. I know fat=flavor, but loin backs for me always turn out more tender. I really never noticed a difference flavor wise. I always choose loin backs with as little fat as I can. I usually cook ribs on an offset smoker and the fattier ribs don't seem to render down as well cooking between 225-250.
(http://i869.photobucket.com/albums/ab253/5280Duc/4th003.jpg) (http://s869.photobucket.com/user/5280Duc/media/4th003.jpg.html)
Thanks for the link buckie....I figured this was discussed before buy didn't see it.
I usually stick with baby backs. Tried spares once and didn't care for them as much. Too fatty compared to the leaner bbs I get.
Quote from: G on February 16, 2014, 07:44:06 AM
Thanks for the link buckie....I figured this was discussed before buy didn't see it.
Eastex's thing is maybe more about "fall off the bone or not", but it still has a lot of good opinions & ideas in that thread....
For spares, I run them at a higher heat, maybe 275 & for a longer time......so that objectionable fat dissapears.......just like a pork butt....... 8)
You have me a little worried.....the kiddies don't like fatty ribs....planning to increasing cooking temps.
I like spares. If cut correctly by the slaughterhouse, they should be meatier than BBs. I do trim some fat, but also always do spares on WSM and any fat left on usually turns out rendered really well.
BBs are really good too though! ;D
i usually prefer loin backs.
To me, they seem easier to make fall off the bone without the meat getting mushy
G They'll be OK.......maybe cut them down to St. Louis (or the smaller end cut down) & that way they can have the straight rib part & you can run the fattier chine bone & headers for a bit longer.....
There's also a real difference between fatty & JUICY !!!!!
I sort through them and find the meatiest ones I can find, regardless of cut. Then work magic w/the smoker :)
I prefer spares cut down to St Louis style, the GF prefers baby backs. So I end up going back and forth on what I make to keep everyone happy.