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Pork Spare Ribs Vs Baby Back Ribs
Posted on 5/30/13 at 7:14 am
Posted on 5/30/13 at 7:14 am
I've only ever cooked baby back ribs. But, Sam's replaced baby backs with spare ribs this week. So, I got 3 racks of them. Should I cook them the same way as baby backs? Or do i need to do something differently since they are a lot bigger?
8
Posted on 5/30/13 at 7:54 am to LSUTygerFan
Can't answer without knowing how you cook baby backs.
Posted on 5/30/13 at 7:59 am to LSUTygerFan
A basic method with getting started is the 3-2-1 method. 3 hours on the smoker, 2 hours wrapped in foil, then 1 more hour of smoke.
Spares are much better, IMO.
Spares are much better, IMO.
Posted on 5/30/13 at 8:58 am to LSUTygerFan
just cook them longer. everything else is the same
Posted on 5/30/13 at 9:01 am to gmrkr5
quote:
just cook them longer. everything else is the same
Posted on 5/30/13 at 10:12 am to Politiceaux
quote:
Spares are much better, IMO.
This. Low and slow for 5-6 should be enough time @225f
Posted on 5/30/13 at 10:31 am to Politiceaux
quote:
Spares are much better, IMO.
Posted on 5/30/13 at 10:35 am to Neauxla
Thanks for all of the input. I'm cooking these on a charcoal pit tomorrow at our tailgate. Hopefully alcohol will make up for any mistakes in cooking.
Posted on 5/30/13 at 10:37 am to LSUTygerFan
quote:
Pork Spare Ribs Vs Baby Back Ribs
Spare ribs fit better in my rib rack.
Posted on 5/30/13 at 10:53 am to Politiceaux
quote:
Spares are much better, IMO.
I'm not saying I disagree with this (I'm torn, actually). But, why do most folks use baby backs in competitions?
Posted on 5/30/13 at 10:58 am to Burlee
I think spares are used more in competition.
Posted on 5/30/13 at 10:59 am to Burlee
quote:
why do most folks use baby backs in competitions?
i've found that most people use more of a st louis style cut in comps
Posted on 5/30/13 at 11:12 am to Burlee
It depends on the sanctioning body for the competition. Organizations like the IBCA and the TGCBCA will only allow you to use spares (either whole or ST Louis cut). Baby backs are not allowed. The KCBS, on the other hand, will allow you to use either.
Posted on 5/30/13 at 12:09 pm to CBLSU316
quote:
It depends on the sanctioning body for the competition. Organizations like the IBCA and the TGCBCA will only allow you to use spares (either whole or ST Louis cut). Baby backs are not allowed. The KCBS, on the other hand, will allow you to use either.
got it...I was told by a Memphis in May BBQ competitor that most folks in that comp used BBs.
This post was edited on 5/30/13 at 12:15 pm
Posted on 5/30/13 at 12:33 pm to Politiceaux
quote:
Spares are much better
Posted on 5/30/13 at 5:43 pm to Burlee
Pretty sure Memphis is only BB's.
Posted on 5/31/13 at 2:45 am to LSUTygerFan
Stick with them or St. Louis Cut (same thing except they don't have the tips) and leave the baby backs to Chili's.
Look up Franklin BBQ on youtube and let him show you how to trim them properly before throwing them on the smoker. Remove the membrane.
As far as cooking do the same thing you always do for just a bit (hour or so) longer and you should be good.
Look up Franklin BBQ on youtube and let him show you how to trim them properly before throwing them on the smoker. Remove the membrane.
As far as cooking do the same thing you always do for just a bit (hour or so) longer and you should be good.
Posted on 5/31/13 at 8:59 am to LSUTygerFan
youtube franklin bbq ribs, he shows you the entire process.
Did them on the BGE a month or so ago like that, came out good, but I cooked them to long and they fell apart, which I like, but is apparently not the "correct" way to do ribs.
Did them on the BGE a month or so ago like that, came out good, but I cooked them to long and they fell apart, which I like, but is apparently not the "correct" way to do ribs.
Posted on 5/31/13 at 9:02 am to LSUTygerFan
I don't cook them the same but longer. Baby backs need no foil period at all. Spares do. IMHO. YMMV. To me.
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