Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Spares for sure here. Extra meat on baby backs is usually lean loin meat that tends to be dry. Spares have more fat (juicier) and I'm one that considers that a good thing!
Spares are have more fat and cook much more uniformly. I don't care for the loin meat on baby backs. Don't get me wrong I love both, but when I am in the store and cooking for myself, its spare ribs every time.
I used to be a baby back guy but I'm slowly shifting to spares. The dry loin meat really ruins the baby backs. The babies without the loin meat are to die for though. Huge meaty bites.
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