I am having a lot of trouble going back to spare ribs. I did some baby back ribs last summer and they were soooooooooooo good. I could not believe it. I dont like the big pieces of I dont know what on spare ribs, is it fat? It looks like big plastic circles in the meat. There is a good deal on spares this weekend, $1.97 a rack for st louis cut. The deal is too good to pass up. I want to get bbr for $1 more but the cost savings is major. I use 3-2-1 on spares and 2-2-1 on bb. Maybe I need to get better with spares and bb are easier to cook?
Ton of extra meat on spares, I'll trim and either slice the thickness and of ribs and call them boneless ribs, the kids love them.
Or I'll chop and make Rib Bits (Pig Candy) and they're a bigger hit than the ribs themselves.
To me the price of spares compared to what you get out of it is a much better value than Baby Backs
I now shave the top and bottom off of the center cut that is all bones and cartilage and process for pork patties (working on a recipe with this process for the last year, hopefully will post soon)