Spare Ribs vs Baby back on the PBC

[Kascon11]

I will be cooking ribs for a neighborhood party next week. I purchased both Baby Back and Spare Rib. I have cooked Baby backs on the PBC and they have come our great. I was wondering if I can cook both types of ribs for the same amount of time or do the spare ribs require more/less time? I have not sauced my ribs in the past, do spear ribs require sauce? Was just planning on Memphis Dust with a mustard binder.

[jfmorris]

While full spares might take a little longer, Saint Louis Cut spare ribs don't seem to take much longer than baby backs do for me. Most info I've read over the years say to give spare ribs about an hour longer than you would baby back ribs.

Saucing is personal preference. I do not sauce my spare ribs, but just do a dry rub. They probably need saucing less than baby backs, as they are usually more marbled and have higher fat content. You should be just fine with Memphis dust and a mustard binder.

EDIT:

This page over at the PBC website says to give St. Louis style spares 3-4 hours, and baby backs 2-3 hours before saucing, then an other 30 minutes. That might give you an idea of timeline, even though you will be skipping the saucing part:

https://pitbarrelcooker.com/blogs/food/award-winning-pork-ribs-1

[Alabama Smoke]

My experience is exactly the same. BTW, listen to jfmorris. He is one of the best cooks on this site.

[jfmorris]

Shut up Alabama Smoke! I am in awe of all you guys….

[atlpbc]

Similar experience. PBC and spare ribs. Baby backs just don't have the meat imho. The spare ribs seem to cook around 3-3.5 hours consistently. My preference is dry rub w/Memphis Dust using cayenne. 8-) We like it with a kick.

[KuKuPuffs]

+1, spares take about an hour longer.

Saucing or not saucing is personal preference. Some people like dry rub ribs, some like saucy glazed ribs. Hecks some people like ribs where its so tender it shreds up like pulled pork.

[Kascon11]

Good point. I used to be a sauce guy when going out for ribs, but then I started cooking them and found I like the taste of the ribs over the taste of the sauce. Thanks for the guidance.

[shify]

In the PBC, my st. louis spare ribs have been taking around 3 1/2 to 4 hours. I don't really do a ton of baby backs as i greatly prefer spares and mostly only find the "extra meaty" baby backs which I dont like but when I have done baby backs, they tended to take around 2-2 1/2 hours.

And I generally only dry rubs the ribs but occasionally will give them 1-2 super thin layers of sauce over the last 20 minutes or so and put them back in the PBC. They tack up and create a nice crust without making the ribs super saucy or taste like bbq sauce only.

[Kascon11]

Thank you. I know I should not cook something that I have never done for a gathering, but unless I turn the ribs to charcoal, they will still be good, (PBC is a rib master). I might just get a jar of Meathead's "Good Enough To Drink” KC BBQ Sauce and serve that on the side for people that need a sauce on their ribs.

[shify]

Kascon11 - ribs are ribs! You'll rock it. Just start checking for probe tender earlier than normal and you'll be fine. Just be careful - my last rib cook I sacrificed one half rack to the PBC gods when I was a little late in checking for probe tender and one half rack fell off the hook

[Jerod Broussard]

If you shot a hog with a spear to get spare ribs that would be the bomb!

Putting some COLD sauce on the ribs when they pass the bend test and continuing to cook until the sauce reduces somewhat, generally turns out well.

[Panhead John]

[Kascon11]

Good suggestion, I think will add that as a bucket list activity!

[MsTwiggy]

I hadn't noticed a difference in cook time. I do prefer spare ribs to baby back ribs because they are fattier. 🔥🔥🔥❤️🐿

[Dr J]

I have done both and they definitely take different times. In my PBC junior using briquettes and the recommended lighting instructions spares take exactly 3 hours and babybacks only 2 hours. I do not wrap or spritz.

I made the mistake of cooking babybacks the same as spares and burned them up.

[Kascon11]

Thank you. After all this great advice, I plan on putting the spares on an hour ahead of the baby backs. Hoping they will be complete about the same time.

[Kascon11]

Saturdays cook went OK. The spare ribs were skinny and the baby backs were super meaty. I think I fell short on tenderness, but flavor was excellent. Everybody wanted the recipe. Thanks for all the advice.