Friday, April 30, 2010

QOTD: What kind of pork ribs do you prefer?

Spare ribs? St. Louis ribs? Baby backs? Weigh in.

7 comments:

Frank M said...

St. Louis cut baby!!
(Technically, spares)

sjoseph67 said...

Spares or 3# and down St. Louis trim.

Don O. said...

Honestly, I don't have a preference, as long as they have good smoke, are tender, and have a decent bark.

BBQ Snob said...

Are "regular" ribs spares or St. Louis cut? I like the St. Louis cut myself.

Drew Thornley said...

I was actually referring to spare ribs. Should have clarified. Will make the question more specific now...

sjoseph67 said...

Industry standards have changed quite a bit in the 16 years I have been in business. 3.5 lbs. and down spareribs used to be the norm but the packers have begun to slaughter largers hogs resulting in a larger sparerib. They quite often weigh 4.5 to 4.9 lbs. per slab. They take anywhere from 4.5 to 6 hrs. at 250-275F to properly smoke. Pre-trimmed St. Louis style ribs take only about 4 hrs. to finish off but it is difficult to find a fresh(not frozen) packed St. Louis rib.

Jacob said...

Lets not forget rib patties!! Um, everyone loves the McRib.

I perfer the whole spare rib over St. Louis style. The rib tip has a huge good chunck of meat with it that is some of the best flavor. Of course it also has a big chunck of cartilage, but you can eat around it/spit it out.