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Baby backs or trimmed spares?


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#1 djinkc

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Posted 10 October 2019 - 04:11 PM

I'm getting a couple racks some tomorrow for a Sunday smoke.  Same price - can't decide..........


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#2 Zsasz

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Posted 10 October 2019 - 04:13 PM

I usually prefer baby backs.
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#3 Mynameisluka

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Posted 10 October 2019 - 04:23 PM

Baby backs that dont have too much tenderloin.
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#4 TonyBrown

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Posted 10 October 2019 - 04:26 PM

I have no preference but backs are far easier to get around here so that’s about 99% of what I get
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#5 Bklmt2000

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Posted 10 October 2019 - 04:27 PM

Baby backs.


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#6 djinkc

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Posted 10 October 2019 - 04:46 PM

At the moment I'm leaning towards spares.  I have 3 or 4 untrimmed in the freezer but also have frozen scraps from a couple for beans.  For whatever reason you don't see spares trimmed up here for a decent price very often.  


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#7 BFB

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Posted 10 October 2019 - 04:49 PM

I prefer spares and trimming them myself.


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#8 Zsasz

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Posted 10 October 2019 - 04:51 PM

At the moment I'm leaning towards spares.  I have 3 or 4 untrimmed in the freezer but also have frozen scraps from a couple for beans.  For whatever reason you don't see spares trimmed up here for a decent price very often.  

 

usually stl spares are cheaper than baby backs here.


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#9 djinkc

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Posted 10 October 2019 - 05:37 PM

I prefer spares and trimming them myself.

I usually trim myself but I have more than enough smoked trimmings in the freezer

 

usually stl spares are cheaper than baby backs here.

 

I refuse to call them STL spares.  The USDA screwed that up - I like STL just fine but they have barely begun to embrace good Q


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#10 SnowMan

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Posted 10 October 2019 - 05:41 PM

Backs
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#11 Trub L

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Posted 10 October 2019 - 05:44 PM

Backs are more fool proof. But spares are better when done properly. I say let your anticipated attention budget dictate.
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#12 Augie91

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Posted 10 October 2019 - 06:18 PM

Get both!  Backs, when done properly, which I suck at, are awesome and more meaty if you don't dry them out.  Spares have that extra fat that makes them more juicy and hard to screw up.  Try a little of both and report back!!!


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#13 matt6150

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Posted 10 October 2019 - 07:06 PM

Spares for sure.
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#14 bshep

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Posted 10 October 2019 - 07:07 PM

Spares.


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#15 Webb Ellis

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Posted 10 October 2019 - 07:15 PM

Get both! Backs, when done properly, which I suck at, are awesome and more meaty if you don't dry them out. Spares have that extra fat that makes them more juicy and hard to screw up. Try a little of both and report back!!!


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#16 BlKtRe

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Posted 10 October 2019 - 07:36 PM

Full spare ribs. Don't buy the precut St Louis style. Those suck. The shrink wrapped spare ribs where you can trim to St Louis (or not) are awesome. Baby backs are rather boring and anyone with zero experience preparing ribs can do those blind folded. Use your smoking skillz and go spare ribs.

Edited by BlKtRe, 10 October 2019 - 07:38 PM.

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#17 Zsasz

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Posted 11 October 2019 - 04:30 AM

I didn't know spares were viewed as more difficult to cook.  what's more difficult about them?


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#18 Trub L

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Posted 11 October 2019 - 04:55 AM

I didn't know spares were viewed as more difficult to cook. what's more difficult about them?


Just more sensitive to screwups. Baby backs can get thrown in the oven and then on to the grill and as long as you don't dry them out they'll be pretty good. I see it as being like bbqing pork butt versus bbqing brisket. One just takes more skill, but there's higher potential upside.
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#19 Zsasz

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Posted 11 October 2019 - 05:19 AM

Just more sensitive to screwups. Baby backs can get thrown in the oven and then on to the grill and as long as you don't dry them out they'll be pretty good. I see it as being like bbqing pork butt versus bbqing brisket. One just takes more skill, but there's higher potential upside.

 

brisket is still a mystery to me.  not sure why it dries out sometimes despite cooking it to a similar temperature.


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#20 matt6150

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Posted 11 October 2019 - 05:42 AM

brisket is still a mystery to me. not sure why it dries out sometimes despite cooking it to a similar temperature.

Quality of the meat.
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