Man Up: Tales of Texas BBQ™: QOTD: What kind of pork ribs do you prefer?

Friday, April 30, 2010

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

Frank M said...: St. Louis cut baby!!
(Technically, spares); April 30, 2010 at 8:51 AM
sjoseph67 said...: Spares or 3# and down St. Louis trim.; April 30, 2010 at 9:27 AM
Don O. said...: Honestly, I don't have a preference, as long as they have good smoke, are tender, and have a decent bark.; April 30, 2010 at 12:33 PM
BBQ Snob said...: Are "regular" ribs spares or St. Louis cut? I like the St. Louis cut myself.; April 30, 2010 at 1:04 PM
Drew Thornley said...: I was actually referring to spare ribs. Should have clarified. Will make the question more specific now...; April 30, 2010 at 1:42 PM
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.; April 30, 2010 at 1:42 PM
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.; April 30, 2010 at 2:51 PM