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I think either work great. But I also think this may be the best way to do thick, meaty (non-"baby") back ribs, since they'll cook quicker and much less likely to dry out all that thick loin meat.
Haven’t made blasphemy ribs yet, but I really like the idea of extra bark!
I’m a baby back guy and do everything I can to steer clear of spares/stlouis. It’s just too much work with all the cartilage for meat that, IMHO, doesn’t taste as good as baby backs.
As I recently commented on another post, our minds are powerful, so it could be my brain telling me BBs taste better because they’re easier to cook/eat than Spares.
That’s the long way of saying I’d probably look for some of those extra meaty baby backs for this method.
See, I think the opposite, I find back ribs to be more cumbersome to cook properly, but it could simply be the size my local stores like to carry, which are typically the "extra meaty" huge kind and not true baby backs.
Both will work, but since I have a preference for St. Louis Ribs, that is what I have done. I have never done true blasphemy ribs at 225, but rather vortex ribs on my Weber which cook hotter and faster. Think good but different. I think the original blasphemy ribs were with baby backs.
John "JR"
Minnesota/ United States of America
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If I am slicing ribs into individual pieces.....I am dropping them in the fryer. Toss them in a stainless bowl with your favorite sauce. Done.I never understood the appeal of these Blasphemy Ribs, nor why they are "blasphemous".
Always St.Louis-Style ribs.
Here is a fantastic breaded version that I like to make if I am feeling extra "blasphemous"
(sounds great though)
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