Baby backs are better than spare ribs
- Thread starter BelemNole
- Start date
I don't cook them incorrectly*!
*Ok, so the spare ribs I cooked yesterday were slightly over as I didn't get the timing of my smashed potatoes correct but they still aren't as good as baby back.
my timing got thrown off yesterday because I cut up the rack to test three different rubs. Cooked faster in smaller chunks.
I don't care about the debate. All I'm saying is you put a plate of either in front of me, I'm dominating them
Both are great, but I prefer spare ribs. Meatier with less fat to protein ratio.
Think that depends on where you buy them. Costco baby backs are very meaty.
The spares I cooked up yesterday were a berkshire pork from the fancy grocery store.
I just don't care for all the cartilage in the spares.
I tried Googling “Little Italian joint that does spare rib ravioli in Cedar Rapids” and came up with nothing. Surely there’s a name for this place!
And for the love of God don't say Biaggi'sI tried Googling “Little Italian joint that does spare rib ravioli in Cedar Rapids” and came up with nothing. Surely there’s a name for this place!
little neighborhood joint called Sbarro
I tried Googling “Little Italian joint that does spare rib ravioli in Cedar Rapids” and came up with nothing. Surely there’s a name for this place!
Bari Italian
Down by the amphitheatre.
Get the Rye Old Fashioned for pairing. Charquettere board if you're feeling frisky
The fatter end of baby backs are almost like little pork chops instead of ribs. Too meaty.
Yeah? And 20-25% of st louis are cartilage you have to pick thru.
Well now you opened up another topic. Which rubs and which one did you like best?
There is no cartilage in a St. Louis cut. You're removing the tips of the spares (where the cartilage is) when doing a St. Louis cut.
So here's the thing. I cut them up, put my base rub on them and then was going to do each with a different Meat Church rub my sister sent me because I let them borrow a car when they were in town.
Only....I didn't put my base rub on them, I put Holy Voodoo on all three before I realized it.
So instead I sauced with three different sauces after the wrap.
And decided that I wished I had used Sweet Baby Rays for the glaze on all three.
I get that it's all gone in theory, just not in practice from my experience.
You need to competition trim the spares and yes they need a bit more help to tenderize.
This right here. I love both but given the choice, it's spare ribs all day every day.
Gotta trim 'em St. Louis style tho.
