Spare vs Babyback ribs...

[zellerSC]

Got some spare/St. Louis ribs to smoke and was curious as to what to expect vs. the babyback from those that have done both.

I know they're bigger, so more meat, which is a good thing.

I do like the tenderness of the baby, so I'm hoping to get these just as tender, but BIGGER.

thanks and happy grilling/smokin tonight!

 

[Rule3]

They are not as tender but still good (reason why baby backs cost more)

Still need to cook them low and slow. Depends on your cooking set up, more of a slow baking not grilling.

I have cooked ribs every which way. Smoker, Weber grill,wood, coals etc.

This recipe from the local Publix supermarket is by far the best I have ever used.Plus it is so easy Use a baking dish instead of the foil wrap. You can use whatever sauce you like.

http://www.publix.com/aprons/meals/SimpleMealPDF.do?mealId=4108


Then finish on the grill.

 

[zellerSC]

I knew it should be low and slow, but that recipe says 400'ish.

I'll give it a try with them wrapped in foilor in a dish on the charcoal.

Thanks.

 

[sipowicz]

I like spare ribs because it's always nice to have a few left over.

 

[Rule3]

I knew it should be low and slow, but that recipe says 400'ish.

I'll give it a try with them wrapped in foilor in a dish on the charcoal.

Thanks.

Yes, but it's for baby backs in the oven. In a smoker or grill low and slow or they will be tough.

I used a covered baking dish so they kept all the moisture in.

You could probably use the recipe with regular ribs but cook at 350 for an hour or so.

 

[ralph7]

I like spare ribs because it's always nice to have a few left over.

too much of that and you will end up w/a spare tire!

 

[zellerSC]

Yes, but it's for baby backs in the oven. In a smoker or grill low and slow or they will be tough.

I used a covered baking dish so they kept all the moisture in.

You could probably use the recipe with regular ribs but cook at 350 for an hour or so.

10-4. They're wrapped up snugly in foil so they should be OK....stay tuned.

 

[bk43]

I smoke and have done both. To be perfectly honest, I won't turn either down. Some days one seems a little better than the other but not that much difference in my opinion.

Low and slow with hickory and apple and/or cherry works for us.

Bob

 

[MSgt G]

I'll be smoking some spare ribs tomorrow. The temp will be between 225-250. I have used several different types of wood, but tomorrow I'll be using hickory.

Tonight I'll remove the membrane, lightly coat the ribs with yellow mustard, and apply the rub. You won't taste the mustard after smoking, but it will help the rub stick to the ribs. I'll take the ribs from the refrigerator about 45-minutes before I'm ready to start to get them to room temp. My ribs weigh 4.7 lb.s so I'll smoke for about 4 1/2 hours then wrap in aluminum foil and smoke about an hour longer. I'm getting hungry already!

 

[zellerSC]

Not pleased with the result. Gotta do some work/research...

 

[Armyphotog]

Spare ribs for me! The babybacks have too many jibs and piddles. When I eat ribs, I want to EAT ribs, not mess with bits and pieces.

 

[fanocool]

Dont give up! Keep trying!

 

[-db-]

I'll be smoking some spare ribs tomorrow. The temp will be between 225-250. I have used several different types of wood, but tomorrow I'll be using hickory.

Tonight I'll remove the membrane, lightly coat the ribs with yellow mustard, and apply the rub. You won't taste the mustard after smoking, but it will help the rub stick to the ribs. I'll take the ribs from the refrigerator about 45-minutes before I'm ready to start to get them to room temp. My ribs weigh 4.7 lb.s so I'll smoke for about 4 1/2 hours then wrap in aluminum foil and smoke about an hour longer. I'm getting hungry already!

I haven't replaced my smoker (stolen) yet but this is similar to how I do ribs. Trim and apply rub the night before, remove from fridge for an hour then into the oven at 250 for 1-2 hours depending on size. What to look for is the meat slightly beginning to pull away from the bone and the fat rendering to liquid. From there it's to the grill for finishing and saucing.

Doesn't compare to real smoked ribs but they come out nice and tender with good flavor. The big trick, as stated above, is low heat.

 

[Class III]

Tonight I'll remove the membrane, lightly coat the ribs with yellow mustard, and apply the rub. You won't taste the mustard after smoking, but it will help the rub stick to the ribs. I'll take the ribs from the refrigerator about 45-minutes before I'm ready to start to get them to room temp. My ribs weigh 4.7 lb.s so I'll smoke for about 4 1/2 hours then wrap in aluminum foil and smoke about an hour longer. I'm getting hungry already!

You and I do ribs ALMOST the exact same way. The only real difference is when I wrap the ribs in foil I add about a half cup of unfiltered apple juice before sealing the foil. The juice steams into the meat adding a sweet flavor to the meat. After steaming with apple juice it's time to either tear into them or add a wet sauce, depending on your preference. If adding a wet sauce leave them on the smoker for about another 20 minutes or until the sauce is good and sticky.


Class III

 

[MSgt G]

I started smoking my ribs about 0715 this morning. I use a gas smoker and keep the water pan filled, to help keep them moist, and add fresh hickory wood chunks/chips every hour.

They smell fantastic and were starting to look good when these pictures were taken about 1040. Hungry yet??