I made the mistake of walking through Costco's meat area so of course I left with something to put on the traeger tomorrow. Today it was Spare Ribs! I have always cooked back ribs and never attempted spares ribs. The question I have is do any of you change your cooking technique when using spare ribs vs. back ribs? I was planning to go with my traditional technique but assume it will take longer in the foil. Thoughts...?
Ribs - Cooking Backs vs. Spare?
- Thread starter JeremyY
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fishingbouchman
New member
Perfect post. Spares were on sale so had to buy them, couldnt afford not to. They will be on the grill monday. Let's see if the kids can eat a rack of spares. I just want a couple.
HogSmoker
New member
Too me they are , however I have a few friends that like spares better.
FLBentRider
New member
Around here, spares are thinner than b-backs, so if I cook them the same they will be overdone.
It's kind of a judgement call.
It's kind of a judgement call.
So Cal Smoker
New member
I'm sure you've heard the saying "The closer to the bone the sweeter the meat". Well, whoever said that was eating spareribs at the time.
Honestly, they end up around the same price per pound if you trim them down to "St. Louis Style".
Spares are bigger, tougher, and have more meat (typically) than Baby backs... and they are cut near the belly of the pig; so they have the potential to have more flavor (belly = porky goodness). It usually takes longer to cook spare ribs, than baby backs, due to the tougher fattier meat. It takes longer to break down. Trimming them down to St. Louis style helps them cook more evenly, and you can use the rest for rib tips, or drop into a nice marinara to braise for some yummy pork.... or cook under a bed of sauerkraut with red potatoes and some knockwurst for a great meal with a little german flair.
Baby backs are cut from loin area. If you were eating a bone-in chop, these bones are the Baby backs. Manytimes at a sam's/costco/RD you will see them referred to as "loin back" ribs. These ribs are smaller, leaner, but also more tender (which usually equates to less cooking time)
Both are great; we tend to cook more spares around here, but thats because I like to take all the trimmings and grind them into breakfast sausage
Helps to have a friend with a large grinder
Spares are bigger, tougher, and have more meat (typically) than Baby backs... and they are cut near the belly of the pig; so they have the potential to have more flavor (belly = porky goodness). It usually takes longer to cook spare ribs, than baby backs, due to the tougher fattier meat. It takes longer to break down. Trimming them down to St. Louis style helps them cook more evenly, and you can use the rest for rib tips, or drop into a nice marinara to braise for some yummy pork.... or cook under a bed of sauerkraut with red potatoes and some knockwurst for a great meal with a little german flair.
Baby backs are cut from loin area. If you were eating a bone-in chop, these bones are the Baby backs. Manytimes at a sam's/costco/RD you will see them referred to as "loin back" ribs. These ribs are smaller, leaner, but also more tender (which usually equates to less cooking time)
Both are great; we tend to cook more spares around here, but thats because I like to take all the trimmings and grind them into breakfast sausage
Helps to have a friend with a large grinder 
TTNuge
New member
Are you sure you don't have that backwards? I would think the spares would take the higher heat or the longer time.....
sparky
New member
Yep, I'm sure. baby backs from costco are thicker than the spares. sometimes twice as thick. When I cook spares I lower the heat. they are thinner. if i cook spares at 275° then they burn. the lower heat seems to work better. for me. this is just what happens in my backyard. andy is the expert on all this. i would listen to him. heh, andy also suggested 1 1/2 ago about cutting of the fat cap off of butts to get more bark. i still do it do this day (i don't do it, the butcher does. its funny, they always say, "ya know, thats flavor you getting rid off"). not if your want mucho bark dude.
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TTNuge
New member
Yep, I'm sure. baby backs from costco are thicker than the spares. sometimes twice as thick. When I cook spares I lower the heat. they are thinner. if i cook spares at 275° then they burn. the lower heat seems to work better. for me. this is just what happens in my backyard. andy is the expert on all this. i would listen to him. heh, andy also suggested 1 1/2 ago about cutting of the fat cap off of butts to get more bark. i still do it do this day (i don't do it, the butcher does. its funny, they always say, "ya know, thats flavor you getting rid off"). not if your want mucho bark dude.
Interesting, everything is backwards out there in California!
Tatonka3A2
New member
Both are great; we tend to cook more spares around here, but thats because I like to take all the trimmings and grind them into breakfast sausage
We buy the spares here because of the price - they are about 1/2 price compared the the baby backs per lb. And like HoDeDo says you have the trimmings....we trim the spares down and all the trimmings go towards our venison and sausage making.