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I believe the majority of us do Spares for all the reasons above. Plus if you gotta feed a crowd, you'll need a 2nd mortgage to pay for it. I've had good luck at Sam's where you'll get 3 slabs at about 1.69/#.
But either way, the other parts of the experience remain the same..you still smoke out your neighbor, you still drink beer, and your wife still wants something other than what you're Q'g.
Thanks for the pictures. I have read on here about cutting spares down to St Louis stlye and smoking the skirt and extra meat but I wasn't sure about how to trim them up.
A picture is worth a thousand words.
Points for you.
It also depends on if you like the taste of the trimmings. Frankly, I don't care fore the skirt, perhaps I'm doing something wrong. But if you trim a spare STL style and throw the trimmings to the dog, you probably aren't saving much when compared to BBs. I still cook spares, because as Bubba mentioned, there's more meat.
I was a BJ's today pondering the same question, spares or baby backs
. I went with the spares and putting them on tomorrow.
I'm still confused over whether to trim St Louis style or leave them whole
. Is there really any benefit to the St. Louis trim other than appearance? Do they cook more even? I was thinking to leave them whole, trim the fat and cut out the edge of bone sitting at the thick end (still don't know what to call that thing