Rib Quality question - Baby backs vs St Louis

Discussion in 'Pork' started by jtrainor56, Jun 10, 2013.

  1. I normally smoke baby backs that I only buy from BJ's, they come three racks to a cryopak and I have yet to get a bad pack. I decided to go to the local supermarket and bought two racks of St Louis since I didn't like the baby backs they had and if I had gone to BJ's I would have spent close to $200 extra buying extra meat and chicken to fill my freezer.

    Anyway, I didn't trim them before cooking and used the same rub I always use. I smoked them for 5 hours and they were tender but they seemed to be fattier then the baby backs and my wife and kids were not really crazy about them. I was just wondering, if this is the norm or did I just get a lousy pair of ribs. Thanks ~ Joe.
  2. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    They are much more fattier than a baby back. Baby back are coming from the most tender part of the hog. I never tell people how to prep their food but rather make suggestions. I prefer to trim my ribs so there is just a little bit of fat on them. I always pull the silver skin off as well. I like the spares because you get a lot more meat to them even though you have to spend the time to prep them.

    Hope this helps.

  3. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Hi Joe. St. Lois ribs do have more fat and need to be trimmed. Also, did you pull off the membrane on the bone side? And take off the flap on the back, rub it the same and put on with the ribs. It will be done early and makes a great 'chef snack' ! I would try once more just to see the difference.

  4. roller

    roller Smoking Guru SMF Premier Member

    I always cook Baby Backs because of all the meat on them and the temderness..
  5. Thanks to all, yes I always pull the membrane from my ribs. A few years back I attended a class on smoking rib and have been doing it ever since. I also didn't remove the flap but did trim off some fat that I thought was excessive. I'll have to try them again and see how I do.

    Again thanks for all of your responses... ~ Joe
  6. grillin_all_day

    grillin_all_day Smoking Fanatic SMF Premier Member

    The flap is also good for frying up (or smoking) and throwing it into beans.  The last batch of my smoked bbq beans I made, I chopped, seasoned and fried that instead of bacon (which I normally use).  They still turned out great without the magical ingredient of bacon.
  7. sqwib

    sqwib Smoking Guru OTBS Member

    I must be the odd man out, I prefer spare ribs trimmed St. Louis over baby backs as well as my family.
  8. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    Both myself and my Wife agree with you on that. 
  9. papacurtis

    papacurtis Smoke Blower

    I like St. Louis too. For me fat equals flavor! To each his own. I use the flap in my meat sauce for pasta. Or i braise it in my dutch oven, and put it over rice and black beans, latin style.
  10. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    I'm not picky, I like them all.... spares, baby backs, fall off the bone or not...... it's all good!
  11. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    I agree! A much better rib, hands down.
  12. Yep with these guys! 
  13. Another vote for Spares any style.

    Biting into one of the ribs on the left side that were not trimmed can turn someone off of spares very quickly. That is one big gelatinous blob under a thin layer of meat. My friend did not like them for a while because of this exact reason, 'til I showed him how to trim them up. 

  14. sqwib

    sqwib Smoking Guru OTBS Member

    Dude, that is the famous, "Button" that needs to be trimmed and is for the cook ONLY!
  15. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes , on all. I love my Spares, a BB now and then , but Spares are just tastier......
  16. zimq

    zimq Smoke Blower

    Spares for the win!

    Sent from my SCH-I535 using Tapatalk 2

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