We all have our favorites, baby backs, or spares. I myself prefer the BB's. I have heard dozens of times how the baby backs have less meat, and cost too much for the money. Well I just don't agree. I have smoked plenty of each, so for chits and grins this weekend, I am gonna smoke em both. Same rub, same temps, same wood, right next to each other. A little rib integration right on the Lang! So heres the set up. I have trimed up a couple racks of spares to the St Lewey style , and I also have 3 racks of baby backs. All have the membrane off, and have been rubbed up tonight with the same rub, eaqual amounts, wrapped in celophane and in the fridge at 35 degrees till 1 hr before smoke tomorrow! I will smoke em up together, and take each to the desired tenderness/break point. Then I will Take some pics. I wil cut up the ribs from one side of the bone, skip a bone and then to the far saide of the other meat, so as to have 1 bone with full meat on each side of it. I will weigh them, total up 6 of each bone measurements for each type and give you the results. I think I will also peel the meat off the bones on a few of the selections that are similar in size and score th results. I think you will be suprised. I will do it as fairly as possible and set the myth straight once and for all. I am also doing 2 fatties, and a tub of Dutch's wicked beans. Going for the shorter smoke tomorrow, cuz I gots lots of honeys do's to take care of. I will post results on this thread. I will also poll the people who are eating these ribs, and see which is the tastiest!