Spare or Baby back

malcojester

Newbie

Original poster

Aug 18, 2009

12

10

• May 15, 2011

• #1

Ok wanted to get everyone opinion on this. I am having a rib throw down with a buddy next Sunady for my wifes B-day so should i use Spare or Baby back ribs?

 

hailcorduroy

Newbie

Mar 27, 2011

28

10

White House, TN

• May 15, 2011

• #2

I'm doing both right now, but back ribs are my favorites

 

jacobtia

Meat Mopper

Feb 24, 2011

231

23

Central Illinois

• May 15, 2011

• #3

If you are gonna use baby make sure they are fresh. The last two times I have done baby's they were flavor enhanced and I wasn't a big fan of the flavor they used to enhance them with. 

 

scarbelly

Gone but not forgotten. RIP

OTBS Member

Jul 26, 2009

14,315

73

• May 15, 2011

• #4

I love my babybacks

 

jacobtia

Meat Mopper

Feb 24, 2011

231

23

Central Illinois

• May 15, 2011

• #5

But the next question is flavor enhanced or fresh????

 

malcojester

Newbie

Original poster

Thread starter

Aug 18, 2009

12

10

• May 15, 2011

• #6

both are just the hormel criovac packages as the baby backs are on sale for 2.99 a pound

 

Fife

Master of the Pit

SMF Premier Member

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Mar 14, 2011

1,015

15

Jacksonville, Florida

• May 15, 2011

• #7

Both are good

 

meateater

Legendary Pitmaster

SMF Premier Member

Oct 17, 2009

8,983

63

Hendertucky, Nv.

• May 15, 2011

• #8

Spares for me. 

 

malcojester

Newbie

Original poster

Thread starter

Aug 18, 2009

12

10

• May 16, 2011

• #9

ok one more question sauce or no sauce while cooking?  I am thinking of doing one rack with just rub and saucing the other rack.

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

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Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• May 16, 2011

• #10

Baby backs, mop the last hour.

 

rbranstner

Smoking Guru

OTBS Member

Oct 18, 2007

5,698

39

West Fargo, ND / Northern MN

• May 16, 2011

• #11

Its a toss up but I voted for baby backs. Either way you can't go wrong. But if you are doing a competition I would suggest doing the St Louis style cut on your spares for a better presentation.

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• May 16, 2011

• #12

Bears opinions:

Spares---Fresh---No sauce on while smoking (sauce served on the side).

Bear

 

mongoose

Newbie

Jul 23, 2010

10

10

Arapaho, OK

• May 18, 2011

• #13

ST. LOUIS STYLE FOR COMPETITION.  GOOD LUCK

 

jack3608

Fire Starter

Jan 22, 2011

53

10

Moose Jaw Saskatchewan

• May 18, 2011

• #14

Bearcarver said:

Bears opinions:

Spares---Fresh---No sauce on while smoking (sauce served on the side).

Bear

Click to expand...

I second that...

Matt

 

jirodriguez

Master of the Pit

OTBS Member

SMF Premier Member

Jun 5, 2009

4,656

143

Portland, OR

• May 18, 2011

• #15

Well if you truely want the competition to be based on cooking skill you should both be using the same cut of ribs and from the same manufacturer. I suggest you go shopping for ribs together and both purchase them at the same time. Then the competition is based on your skill to make them taste good.

 

flyweed

Smoking Fanatic

Jun 5, 2010

375

12

S.W. Wisconsin

• May 18, 2011

• #16

My opinion...don't buy cryovac garbage...go to meat counter, and get fresh ribs..don't matter if they are baby back or spare....have the butcher remove the membrane and wrap them up for you..can't beat fresh, no flavor enhance, or soaked in solution ribs.    smoke them dry, no mopping..but use a spray bottle and spritz them once an hour with some apple cider vinegar.  use the 2.2.1 method.

Dan