Spares vs BBs

[SkunkedAgain]

I've been smoking and grilling ribs for years now. I'm pretty much a Rainbow shopper with an occasional trip to Cub or Lunds. I tend to buy the cheap Hormel ribs when on sale like everyone else. My BBs always turn out and taste great, but I seem to always notice a difference in the spares/St Louis ribs. I ask others when they eat my ribs, but I'm the only one that seems to notice. I'm not sure if it's the rib tips or the marrow coming out of the spares, but something tastes off all the time.

I'm a Schlitz drinking guy who is generally fine with making low-budget ingredients taste great. Am I alone in my issue with the spare ribs? Maybe I need to go find some more expensive non-enhanced spares at a local butcher for comparison.

[otterman91105]

I have never bought and smoked baby backs before, i guess i'm to cheap. Do you notice a difference between the spare ribs and the st louis style? Is one a better cut then the other?

[Alagnak]

I've never noticed an 'off taste' at all doing Spare vs. BB. Often I do some of both- whatever i get on sale and most people wouldn't know which is which unless you know what the cut/size looks like. Spare ribs have more fat, require more trimming and more waste, but often are more tender and IMO just as good if not better. I'm sure many would argue that.

I can't remember if it was the ' Famous Dave' or head chef or what not- but I remember my dad having a conversation with him at the original famous Dave's up east of Hayward WI many years ago. He swore if they could (can't or didn't because of all of the small bone pc's) serve them in their restaurant he would serve nothing but the bottom cut off 'rib tips' section of odd ball rib end pc's. He swore it was the best part. I rarely see rib tips in stores around the cities. 1-2 times a year 10# boxes of rib tips go on sale at my parents local grocer and he picks me up a couple boxes for like $7 for the box! The problem is it's just one huge bag and you have to smoke the whole works but that's just fine too. But man, smoke the whole box when you have some company and throw in a crock to keep warm and they'll be gone in a real hurry. I just wouldn't serve them to my kids with all those little bone pc's that's all.

[eyeguy 54]

I have not noticed any taste diff from babys to st louis. Not sure what you are tasting. 3-2-1 on st louis and 2-2-1 on babys. I preffer the st louis cuz there is more meat. :

[harvey lee]

MY St Louis or spare ribs I believe are as tasty as the BB's. Yes, more fat and other garbage in the non BB's. I think I also end up with more meat on the St Louis ribs.

I make them a little different but not much at all.

I still have the BB's once in awhile if we have others over as they seem to be less in the fat dept.

I do mine like the poster above as far as changing the times while cooking.

[jentz]

The Hormel spareribs are in a brine.Look at the package close read it.Their labled always tender.The Babybacks arent.That may be your flaver difference! I did spares a month ago didnt have enough hormel so I went to a meat market near by.Oh the difference!!

[Alagnak]

Yes, you can tell the difference between the brined and unbrined and certainly could be the taste difference he's noticed. But when I'm looking for $2 a pound I'll do brined all day if that's what's on sale. Eyeguy or someone had a great solution to that - a good rinsing, and low/no salt rib rub. The first time I did them a few years ago with my regular rub they were WAY too salty.

I've been doing 4-6 racks every few months when they come on sale. Then I cut the rack in half and package (vac pack) in the foil I finished them off in. Take one package out and warm up for yourself, apps, or a several for a meal- whatever works. All I know is I'm the only one who knows they were in the freezer and people would swear I just took them off the smoker.

[eyeguy 54]

hmmmm, I like that idea!! yes indeed on the rinse and no salt in the rub. learned that on here a couple years back. mmmmmmmmmmmmm, just can't stop smokin!

[hockeybc69]

Spares at Cub for 1.68/lb in the ad today.

I got BB's yesterday at Cub for 2.77/lb.

I prefer St Louis or BB over spares. The bottom flap I cut off the spares to make them into St Louis cuts isnt of use to me.

[jentz]

Spares at Cub for 1.68/lb in the ad today.

I got BB's yesterday at Cub for 2.77/lb.

I prefer St Louis or BB over spares. The bottom flap I cut off the spares to make them into St Louis cuts isnt of use to me.

Fine print on that ad says first 2 pounds at the Cub sale.Aint worth it.I never use salt in anything,My diet.The cook and freeze sounds like it needs a try!! What a time saver for a quick rib.

[hockeybc69]

Quote:

Fine print on that ad says first 2 pounds at the Cub sale.

Oh good grief!!!

[eyeguy 54]

bwaaa haaa haaaa....... charlie brown

[Leaky]

Smoked and froze 3 racks of St Louis this weekend for a mid Sept fishing trip. I Food Saver them in two 4 bone sections and finish them on the grill or over an open fire. Take the trim meat I smoked, dice and throw into a large can of beans with onion, ketchup, mustard, brown sugar and a splash of vinegar and freeze in a large Ziplock. Great, easy meal.

[eyeguy 54]

nice! threw 4 racks in the smoker at 7 a.m. family coming over and gonna be a mighty fine day. :

P.S. The 4 varieties of Mr Beer in the fridge downstairs are in danger!

[eyeguy 54]

foil time. with a little apple juice, brown sugar and Sweet and Zesty sauce.

[Leaky]

Ya Baby! Looks like a fine feast today.

[eyeguy 54]

[SkunkedAgain]

Thanks all. I'm going to guess that it is the brine, even though I try to do a good job of rinsing them off. Thinking about it though, I usually pull off the membrane AFTER rinsing so maybe they need an extra rinse after removing the membrane. Thanks for the feedback

[eyeguy 54]

hmmmm. i just pull it after the rinse.

[NEANGLER]

I work for a national pork company that will remain nameless but you really need to check labels on ribs. Always Tender, Extra Tender, Tender and Juicy, etc are all injected products. A salt water solution that helps with moisture retention and flavor since we bred the fat and flavor out of the hogs. Most baby backs in the store tend to be non injected but spares and st louis tend to be more often injected. So that can affect your flavor since it already has salt in it so you should adjust your rub/brine accordingly.

St louis ribs are just spares tha thave the brisket bone removed and squared up. they tend to have more meat to bone ratio and more fat - so more flavor. You really need to look at the back ribs when you buy them since when they are boning them out they can get too close to the rib bones and take off too much meat- exposing theme bones or what we call shiners. For your money St louis are the best buy, or if you are knife savy Spares and cut off the brisket bones for rib tips, thats what Famous daves use for their rib tips.

[eyeguy 54]

[DonBo]

That's some great inside info NEANGLER. Thanks!

[Leaky]

Good Info Neangler. I don't buy BBs anymore, even on sale. Way overrated. When St. Louis go on sale, I stock up and usually have about 8 racks in my freezer at any given moment. Although injected, allowing Hormel to make money on salt & water, at $1.98 a lb, I don't care. Rinse and eliminate salt from the rub and they are about as good as anything else I've tried.

[delcecchi]

When boneless pork loins are like 1.99 or less, and baby back ribs are 3.69 a guy would think the meat packers would figure out that leaving more meat on the ribs is a good idea.

[eyeguy 54]

Leaky have you been in my kitchen again??