Texas pork ribs vs St Louis & baby backs

[Mosca]

STEbbq reminded me of this. I’ve been thinking about these for a few weeks now, since the meet up. I really, really enjoyed the ribs I ate in Texas, specifically at Barb’s. They were less seasoned, not sweet, more just salt & pepper like brisket but with some paprika and garlic in there. Served without sauce.



Barb’s zested a little lime on there, too, which was a nice touch! Also, notice that these are whole spares, not St Louis and not baby backs. I love all ribs, but man do I really love tips. I buy whole spares, and cut the chine bone off. The last couple years I’ve been making my full spares into St Louis, cutting off the tips and either eating them separately or using them for beans, but after this trip I’m going to rededicate myself to full spares again. The chine, flap, and skirt are plenty for beans.

Bonus to leaving on the tips: big ribs. Everything has to be bigger in Texas. I’m starting to like that place more and more.

I came across a really good video outlining the Texas style trim, prep, and cook. Not that there’s a lot to it; ribs are simple no matter what. But this guy, Matt from Meat Church, hits all the basics and it’s a nice reminder for those of us who need a lot of reminding.

[TripleB]

Thanks for posting Tom. Good video. I do things a little different, like leaving the rough ends on. They get sacrificed during the cook and are generally overdone. Thus, when I cut them off before serving, the new end rib is nice and tender. Any way you slice it or dice it, the end portions are always a bit overdone.

I also don't wrap in foil anymore. Butcher paper for me.

But what the heck do I know, Matt is a pitmaster and I'm just a backyard pit-wantabe.

Cheers

[Mosca]

I thought about that, too, and I decided that since I always use the trim, nothing is getting wasted regardless. And did you notice when he trimmed the skirt, it had some membrane on it? I always trim that off, too.

Important to note that he only wrapped in foil to hold them, not to cook them. I don’t wrap to cook them, either.

[Jerod Broussard]

People I cook for hate back ribs and require a sweet sauce with not too much pepper.

[Mosca]

Mrs Mosca would love it if I didn’t put anything on them at all. Her inner Irish asserts itself more and more each day!

[LA Pork Butt]

Great video reminder.Now I want to cook!

[RichieB]

Thanks. I normally don't sauce but I liked his method to do so. I might try that. But he lost me with the Miller Lite.

[Mosca]

Yeah, I liked that too. I’ve always done my ribs with the final 15 minute glaze, but I would absolutely change to no sauce, or that light sauce.

[Jfrosty27]

I need to try this. My wife likes her ribs very sweet so of course that’s how I make them. But she’s going on a vacation next week and I have a rack in the freezer so I’ll give it a go while she’s gone. Yum.

[hoovarmin]

That video makes me want to fire up the Lang and get some spares!

[Uncle Bob]

Just do it!

[barelfly]

Haha. Watching a rib video while trying not to think of being hungry….it doesn’t work!

I enjoy the Meat Church channel and his rubs. I don’t recall watching this video so thank you for sharing! And like you, I do like a Dalmatian rub! I need to do that on some ribs again!

[Oak Smoke]

Tom it’s nice to see that we left you with a positive impression. I hope we grow on you enough to get you down here as one of us. You and yours would make a nice addition to the state. I’m prefer my ribs with just the chine bone removed and any thin spots cut off the edges. Of course I pull the membrane and trim the flap but I do that to all ribs. I get mine at Sam’s Club. Their Member's Mark two packs of full spares are very good and reasonably priced. I do mine this way because I can’t get the trimmed ends to cook up as nicely if I cut them off. Dang now I’ve got to lay some out to thaw. I hoped the chunky I smoked yesterday would keep the cravings away for a day or two. Oh well ribs tomorrow!

[texastweeter]

I have gotten to where I do the same. I get plenty of wild pork for my sausage, so the chine & flap go in the beans as well. Toss some cumin on the ribs with SPG, and then top with some sumac on e done if you want something a little different

[STEbbq]

Just to be clear, I am supposed to trim off the rib tips (the small circular bone and related flap) from the end of spare ribs and use them separately for something else like flavoring for chili or beans. But if we have no plans for either, some folks like them as is while others discard?

I just find them very inconvenient to eat so somewhat confused about why they are popular. But I don’t have to like everything!

[Mosca]

Yeah, that’s the idea, but if you don’t like them that’s why there are St Louis. I don’t think there is a cost benefit to full spares if you don’t use the tips for anything.

Maybe I got used to tips? When I was 23 and scuffling, that was all I could afford!

[STEbbq]

Understood! I think spares and STL are the same price around here so I will be happy to try some STL for a while.

[captainlee]

I like to glaze, leave the rough ends on and don't wrap. Just the way we like them after all the years of smoking. Wouldn't hurt to try something a bit different once in a while.

[Mosca]

Me too. I’ve always done them the way I knew I would like them; it’s too much of an investment in money, effort, and time for an experiment! Who wants to start dinner at noon and be disappointed and ordering pizza at 6? But now I know what I’m going to get when I do this.

[captainlee]

I'm more interested in new flavor profiles vs method of smoking.

[Bkhuna]

Spares. Lightly with Killer Hogs rub. Sauce at the table for those who want it.

[HawkerXP]

Thanks for sharing!

[Troutman]

Glad seeing the light. 😉

[radiodome21]

I have a 3 pack of St. Louis ribs that I’m dying to smoke on my SNS kettle that I bought a few weeks ago. Between first communions and a wedding I haven’t had the chance yet but I’m going to try to do them like Matt. I’ve done whole spare ribs in the past but I like cutting them up and doing to the tips separately. Now that there’s a new Wild Fork across the street from my office i can finally get some spares pretty easily. Thanks for sharing the video.