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Will People Care?? (Need Advice!)

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    #31
    For that matter, here’s the difference between spare ribs and baby back ribs:

    Click image for larger version  Name:	IMG_3244.jpg Views:	0 Size:	85.8 KB ID:	1413646




    In this photo, you have a spare rib rack with its corresponding baby back on top. The breast bone and tips would be at the bottom.

    Click image for larger version  Name:	IMG_3243.jpg Views:	0 Size:	130.6 KB ID:	1413647

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      #32
      I think a few people might notice they’re getting St Louis cut spares instead of full spares. I think a lot of people would be unhappy if they got full spares instead of St Louis cut because they weren’t expecting them and they aren’t as simple to eat. I’d do St Louis cut and I wouldn’t worry about false advertising because they are spares, just trimmed up.

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        #33
        No one will care, the part that matters is the St.Louis cut anyway.

        No one really cares about the skirt or rib tips anyway. Too much cartilage and little chunks of bone.

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          #34
          You'll be fine. As you know, St Louis ribs are "spare" ribs that have been trimmed so no one is lying. I love a full rack of spares though!!!! lol. A year ago my wife wanted to go to a restaurant that I am not fond of. They have a nice screened porch to eat on. They are on the edge of what I would call "fine" dining. Anyway, they smoke brisket and ribs on occasion in the summer. I ordered the Babybacks (I love all ribs haha) for $30. They served me St. Louis... I told the waitress that she should let the chef know that his supplier was selling them the wrong ribs HAHA. It was obvious to me that they were lyinig and purposely selling St Louis for Babybacks because most of the people that would go to this restaurant, first wouldn't know the difference, 2nd have heard the term Backback Ribs 1000 times and 3rd so they could scam people and save $5... at least you're not trying to do that!

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          • Bad Hat BBQ
            Bad Hat BBQ commented
            Editing a comment
            Great story!

          #35
          I'm sitting here laughing at this talk of pruning shears to separate rib tips from ribs when cutting full spares down to the St. Louis cut!

          I do this all the time on the cutting board with a knife. Just feel where the gap between the bones and the cartilage in the rib tip is, and follow the line with your knife, going between them. It's really easy. You can feel where that joint is with your fingers, and then follow it with the knife.

          If your flyer promised spares, you really can't go wrong with either full spares or St. Louis cut spares. I get full spares at Sam's for less per pound than the St. Louis cut ones at Costco, and you get the rib tips to boot, so prefer those myself. I wouldn't sub baby backs or loin backs, as they are not what was promised...

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