SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Spare ribs > Babyback ribs for smoking.....
New Posts  All Forums:Forum Nav:

Spare ribs > Babyback ribs for smoking.....

post #1 of 16
Thread Starter 

I've cooked both and have had much better reults with the spare ribs. More juicy and tender, fall off the bone. Babybacks seem tougher and less tender.

post #2 of 16

After fiddling around with spares, I tend to like the back ribs better. I can get them at my local butcher shop with a generous amount of loin meat.

post #3 of 16

I find that the spares have a bit more fat so they need less tending. But if you mop/spray every hour and put a good amount of your spray/mop in the foil I get BB just as juicy but with more meat.

post #4 of 16

I feel that if you can get baby backs on sale with a decent amount of meat on top, then they can be a great rib and more of a crowd pleaser.  But that just isnt the case very often.  90% of the time I can get spares for about half the price around here & they always have a good amount of meat on them, so thats what I go with.  Havent ever had a problem with them drying out or being less tender, and you can throw the trimmings on as riblets to add to the presentation.  All being equal, I would go spares.

post #5 of 16

I go either way depending on whats on sale. I like back ribs for the amount of meat, but I also like side ribs because the fat makes it easier to keep them tender. Both are very good.

post #6 of 16

More meat for the $$ with spares and I can trim them the way I like them.  I never cook them fall off the bone.  That's overcooked.  There should be just a slight tug to the meat when you take a bite.  That's a properly cooked rib. 

post #7 of 16

did someone say ribs? i hated ribs growing up, then i had good ribs. now i'm hooked.....

post #8 of 16

I prefer spares because they taste better IMHO, but when I cook for the in laws it's loin backs, preferably 3lb+ racks.

post #9 of 16

I like both and cost is what usually drives my decision...I can get spares for $1.70 (not on sale) and backs as low as $3.39 (not on sale).  I've got to get by one of our stores (Harris Teeter) tomorrow though because they have back ribs on sale through Tuesday for $2.49.  Three or four racks for next weekend sound in order! 

post #10 of 16
Thread Starter 

Yes baby backs are def less fatty but as others sad you get more for your money with spares and can use the trimming for a bunch of different meals/recipes.

The grocery store near my house has fresh spares for $6.99/rack. Might have to pick some up for the weekend.

post #11 of 16

Just bought some full racks the other day. I haden't done spares in a while. Needless to say there's one on the smoker right now.

post #12 of 16

Today was the second time I've ever used a smoker ( first time was doing smoked Salmon) and I just did  2  racks of BB's using the 2-2-1 method.   I'm not real happy with how they turned out. When I unwrapped them at the end of  thesecond 2 hour mark, there was a lot of pull back showing and the rack was already very limp when I tried to pick it up.....almost to the point where I they looked "OVER DONE" but according to the 2-2-1 method, I still had an hour to go.   I put them back in for 15 minutes of the "last hour" to evaporate some of the wetness. . They were really sloppy wet coming out of the foil.  I only spritzed them with apple juice before wrapping in foil.

The bones pull right out and the meat tastes a tiny bit on the dryer side, although there was some juice on the plate. I dont get a "tug" when I bite into it so I'm sure they're overcooked by most standards.   My neighbor said the piece he ate was very good. But he'll eat anything's that hot and free, so I dont take much stock in his opinion.

I didn't use any sauce or mop. Just sprayed Apple juice on them a couple times. I maintained 225-230 all the way through the process. I think I might have put too much rub on them, or left it on too long ( overnight) drawing out some of the juices? 

They're not god awful bad though, especially for my first try.  I applied 2 different rubs.  One sweet, one spicy. I think I like the sweet better. Right now I re-wrapped them in foil to "rest".  They definately I dont have " the tug" you folks talk about. More fall off the rib "overcooked" soft.  Again, they're not bad, but I've got a long way to go before I can start bragging about my ribs.  I guess that's the fun of learning how to smoke.  Trial and Error I guess......... everybody was a newbie at one time. 


Edited by LWOS - 7/26/10 at 5:10pm
post #13 of 16

I am definately $$ driven. Spares I can usually get for $1-$1.25 cheaper per lb. than BB.

post #14 of 16
Quote:
Originally Posted by LWOS View Post

Today was the second time I've ever used a smoker ( first time was doing smoked Salmon) and I just did  2  racks of BB's using the 2-2-1 method.   I'm not real happy with how they turned out. When I unwrapped them at the end of  thesecond 2 hour mark, there was a lot of pull back showing and the rack was already very limp when I tried to pick it up.....almost to the point where I they looked "OVER DONE" but according to the 2-2-1 method, I still had an hour to go.   I put them back in for 15 minutes of the "last hour" to evaporate some of the wetness. . They were really sloppy wet coming out of the foil.  I only spritzed them with apple juice before wrapping in foil.

The bones pull right out and rigt now, the meat tastes a little on the dry side,although there was some juice on the plate. I dont get a "tug" when I bite into it so I'm sure they're overcooked by most standards.   My neighbor said the piece he ate was very good. But he'll eat anything's that hot and free, so I dont take much stock in his opinion.

I didn't use any sauce or mop. Just sprayed Apple juice on them a couple times. I maintained 225-230 all the way through the process. I think I might have put too much rub on them, or left it on too long ( overnight) drawing out some of the juices? 

They're not god awful bad though, especially for my first try.  I applied 2 different rubs.  One sweet, one spicy. I think I like the sweet better. Right now I re-wrapped them in foil to "rest".  They definately I dont have " the tug" you folks talk about. More fall off the rib "overcooked" soft.  Again, they're not bad, but I've got a long way to go before I can start bragging about my ribs.  I guess that's the fun of learning how to smoke.  Trial and Error I guess......... everybody was a newbie at one time. 


I don't foil my BBs and don't do the 221 method. i smoke till i have some pull back and check em . usually they are done by then.

 I havn't done BBs in a long while. I like spares much better and for the price to me they are a better value.  

 i have 6 racks in the freezer and since one of my local grocers has a sale tomorrow on spares for $1.59 lb  i'll buy 9 more racks for the freezer.

 buy when on sale trim and vac seal and freeze.
 

post #15 of 16

EMAN.........Thanks for the input.  That's what I'm going to do with the next batch.  I'll try doing spares next time.  I have a feeling they were done at around 3.5 hours truth be told. They were "extra meaty" so I thought I was safe trying the 2-2-1 method. 

But as mentioned, that's part the learning process one goes through to acquire skills!!!  We learn from failures and disappointments.

post #16 of 16

i only buy BBs when they are on sale, otherwise they are over $20 a rack depending on weight.  the last three times i was at my local store they were on sale for more than half off.  cant go wrong with a big rack of back ribs for $8.  when they arent on sale i get the spares.  i think i like baby backs more but it may be one of those things that they cost more so i think they are better. 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Spare ribs > Babyback ribs for smoking.....