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Probably won't smoke baby back ribs again
Posted on 12/28/18 at 9:30 am
Posted on 12/28/18 at 9:30 am
For years I smoked baby backs because my wife didn't like the cartilage in the spare ribs.
I recently (the last year) started trimming them St. Louis style and cleaning them up well. She now prefers those over baby backs.
You get more meat on a baby back, but in my opinion St Louis/Spare taste is far superior.
Am I alone here or do others agree?
Anyone have a good rib tip recipe?
I recently (the last year) started trimming them St. Louis style and cleaning them up well. She now prefers those over baby backs.
You get more meat on a baby back, but in my opinion St Louis/Spare taste is far superior.
Am I alone here or do others agree?
Anyone have a good rib tip recipe?
This post was edited on 12/28/18 at 9:34 am
6
Posted on 12/28/18 at 9:42 am to SmokedBrisket2018
I still prefer baby backs, but will definitely eat St Louis ribs as well.
Posted on 12/28/18 at 9:53 am to SmokedBrisket2018
I'm a St Louis Rib guy myself. They're meatier and the dog likes the cartilage.
Posted on 12/28/18 at 10:05 am to SmokedBrisket2018
I like both. Baby backs are probably my favorite.
Posted on 12/28/18 at 10:21 am to SmokedBrisket2018
I like both but only do Baby Backs when the St. Louis cut ones are not cut right.
What is the Carthage you talk about? I trim whole spare ribs myself sometimes and throw more meat away than I cook which is bad.
Secret, I also marinate my ribs in wish bone before the rub I apply over night.
What is the Carthage you talk about? I trim whole spare ribs myself sometimes and throw more meat away than I cook which is bad.
Secret, I also marinate my ribs in wish bone before the rub I apply over night.
Posted on 12/28/18 at 10:36 am to SmokedBrisket2018
I like whichever ones are on sale
Posted on 12/28/18 at 10:37 am to BIG Texan
quote:
What is the Carthage you talk about?
Posted on 12/28/18 at 10:43 am to SmokedBrisket2018
You might consider "Pig Wings". No, not a joke. They are parts of the shank just below the ham. Smoked they taste like ribs but there is no fat, gristle, or tendons in them. Just Delicious soft meat. Not easy to find, try googling them. Malcolm Reed has a good recipe but I go about 1 hr at 295 then glaze and cook another 15 min. Really tasty. My wife has issues with the fat on ribs also and she loves these.
Posted on 12/28/18 at 10:49 am to BIG Texan
quote:
Secret, I also marinate my ribs in wish bone before the rub I apply over night
Best eye-talian there is brother. Got any more secret marinade tips?
Posted on 12/28/18 at 10:50 am to BIG Texan
quote:
I trim whole spare ribs myself sometimes and throw more meat away than I cook which is bad.
That is what I mean. There is a long strip of pork with the cartilage and people make rib tips.
Posted on 12/28/18 at 2:41 pm to SmokedBrisket2018
quote:I don't always cut it off, but when I do, I smoke it for my dog. Sometimes I don't trim and smoke as is. I prefer spare ribs over baby backs, but I like both.
There is a long strip of pork with the cartilage and people make rib tips
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