Patrick_CT
New member
I have never cooked spares but wanted to try. What is the difference in method for doing them? Ideally I would cook them with no foil.. Anyone have good method so I can try this weekend?
Spares vs baby back
- Thread starter Patrick_CT
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firehouse_bbq
New member
Baby backs cook a little faster than full spares. Spares have more meat and more fat and will require a little more prep and trimming to BB. I prefer to cook spares or St. Louis cut spares over BB anyday!
Try to apply your rub of choice, smoker them at 250-275, and check for doneness/tenderness after about 3-4 hours (use a toothpick). At 275, my spares cook in about 4 hours (foiling part of that time, which could speed up the cook time)
I personally prefer to foil my ribs after about 2 hours in smoke. Always remove the membrane (in cased you did not know)
Good luck, we want to see pics!
Pete
Try to apply your rub of choice, smoker them at 250-275, and check for doneness/tenderness after about 3-4 hours (use a toothpick). At 275, my spares cook in about 4 hours (foiling part of that time, which could speed up the cook time)
I personally prefer to foil my ribs after about 2 hours in smoke. Always remove the membrane (in cased you did not know)
Good luck, we want to see pics!
Pete
FLBentRider
New member
It really depends on how they are cut. I have had baby backs that are thicker than spares.
You might want to consider cutting off the rib tips to make the "St Louis" cut. Less cartilage to deal with when eating.
You might want to consider cutting off the rib tips to make the "St Louis" cut. Less cartilage to deal with when eating.
Patrick_CT
New member
I thought more people would jump into this thread... hmmm. Maybe next weekend I will try them
NorCal Smoker
Member
Ditto to what Sparky says.
TentHunter
Moderator
FLBentRider is dead on. It really does depend on how they were trimmed, how close to the rib bones the meat packer/butcher got. But remember, true baby backs are loin back ribs that generally weigh 2 pounds or less per rack.
I like both loin back & spares, I usually get spares because of price and I use the stuff that gets trimmed off for various things (Skirt flap, rib tips, breast bone).
I like both loin back & spares, I usually get spares because of price and I use the stuff that gets trimmed off for various things (Skirt flap, rib tips, breast bone).
TentHunter
Moderator
Rip
New member
LOL! The cheese comercials on TV say that California cows are happier!
The Cali cows are happier because Sparky is eating mostly pork!
scooter
Moderator
I don't like the loin meat on BB's. It's not marbled enough for me. I always cook StL trimmed spares. They're a little fattier so have more moisture and better flavor than their lower fat cousins from up higher on the hog.
Try 275 for 2 hours then foil them with some honey, brown sugar and pineapple juice then return to cooker for another hour then remove from foil and glaze then put back in the cooker for 15-20 mins. Rest loosely tented with foil for about 20 mins.
Try 275 for 2 hours then foil them with some honey, brown sugar and pineapple juice then return to cooker for another hour then remove from foil and glaze then put back in the cooker for 15-20 mins. Rest loosely tented with foil for about 20 mins.
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