Spares or Baby Backs.....whats your preference?

[G]

Just curious......I have always selected baby backs but am trying two racks of spares today. 

[1buckie]

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........




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/

[5280Jeff]

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.

[G]

Thanks for the link buckie....I figured this was discussed before buy didn't see it. 

[landgraftj]

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.

[1buckie]

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.......

[G]

You have me a little worried.....the kiddies don't like fatty ribs....planning to increasing cooking temps.

[MaxBobcat]

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!   

[Troy]

i usually prefer loin backs.

To me, they seem easier to make fall off the bone without the meat getting mushy

[1buckie]

        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 !!!!!

[mrbill]

I sort through them and find the meatiest ones I can find, regardless of cut. Then work magic w/the smoker

[Johnpv]

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.