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Size: baby backs vs St Louis cut
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I love SLC spares. My family mostly prefers back ribs. I think that back ribs are a bit leaner, and a bit meatier, overall. Personally, I like to buy spares, trim them myself, and use the trimmings for a pot of beans.
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I prefer the spares squared up into St Louis cut. I have been treating the tips like burnt ends lately. On the quality front, I got some slabs from Creekstone that spoiled me for Costco or Sams club spares.
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My observations is that getting spares done right isn't as easy as loin backs. Maybe because they meat layer is thinner and thus easier to over cook.
Am I nuts?
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I go back and forth. Lately I’ve been hooked on full spares, because I love the tips. And the flap meat and edge trimmings get done about halfway through the cook for a nice mid afternoon "chef’s treat".
I’m going to do both together this time, I really don’t think I’m going to have a preference. These are from Compart farms. The photo is post salting for the dry brine.
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I'm running both BBs and SLCs tomorrow
I notice a lot of BBs are in the 3.5 - 4 lb range at the store. Those seem to have more loin meat.
I try to get them about 2.5 - 3 lbs.
Also wonder right now, since there has been a backlog at the meat processors if older/heavier hogs are coming to market...... That's just my late night, over served, wild ass, unfounded guess
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I am in the same boat. About 2 years ago I ran 3 racks of St. Louis Cut and 3 racks of baby/loin backs on the smoker, and while all the ribs were good, the family preferred the baby/loin back ribs to the St. Louis style spares. I liked both about equally.
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I mentioned to my wife the other day that I thought the quality of ribs overall lately haven’t been very good. But for me I do still like the flavor and tenderness of Spares/St Louis better than the baby/loin backs. My family seems to enjoy the back ribs better though...🙄🙄...Ha
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Size: baby backs vs St Louis cut
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