100% on the money. I usually lean towards spares but loaded up on Swaggerty back ribs when on sale locally for $0.99 a lbs. Swaggerty doesn't leave that loin meat on since they grind everything they can to sausage.https://www.smokingmeatforums.com/threads/winter-baby-backs.323816/
Not every one likes spare ribs or fall off the bone ribs. The link above is how I do baby backs. Done right they are divine! Most the cuts have a large section of loin meat which gets dry above a INT of 150. I trim all the off as it’s just added there to maximize profit. The ribs above are pre trimmed. Baby backs are not as forgiving while cooking as spares either. The above method is what I recommend it’s easy and produces a very nice pork rib. If you want fall off the bone, spares are what you want. We do pulled pork for fall off the bone….
One of my all time fav version of baby backs is when they are cooked to INT of 145-150 on a rack of pork. Here is and example of my last rack of pork.
https://www.smokingmeatforums.com/threads/throwdown-leftovers-“parts”.324713/#post-2481244
The best part about smoking your own ribs is you get them the way you want them!
I don't buy Loin Back's unless they are 2-3/8lb or larger. I don't buy BB's at all because you are paying for bones instead of meat.
They were mis-labled. Those were Loin Backs. I told ya people miss used the term. It's up to you to know the difference.I bought baby backs at Sam's last week. They were 2 paks. Smallest was 7.5 # and they ran up to 10#. As far as size, they were more like St Louis spares.
They were mis-labled. Those were Loin Backs. I told ya people miss used the term. It's up to you to know the difference.
I'd buy the 7.5lb pack if necessary but pass on the bigger packs everytime.
Yeah...I see guys on YouTube just dumping rub after rub ....and then going on about the flavor of their FOTB ribs...when all they are tasting is rub and sauce and not so much the meat flavor.....its a delicate balance...you want it to pop, but also taste and chew that smokey meat.Another down side to FOTB is they are cooked way past the prime flavor of the meat. Everyone has their preferences but here, we smoke 'em to a clean bite state that preserves the best meat flavor.