I've Converted!

[LostArrow]

I usually cook BB ribs .
They're easier, take less time & work, I'd just rub, cook without foil & eat!
Spares requird trimming, I'd marinate to tenderize, I'd remove the membrane, I'd foil for part of the cook.
Well Smoke a while back reminded me of a video showing how Famous Dave does his ribs.
I have been playing with this.
Buy trimmed spares (St. Louis style)
Score the membrane.
Slather with something to hold the rub & heavily rub the meat side.
Smoke without foiling, when done finish over a hot fire membrane side down.
Slap your mama, the membrane crisps up & is tasty, the slight seared flavor is great , they are tender & besides there's less bone & more meat!

[Jaxon]

Our local Publix grocery had spare ribs at $1.27 lb so I bought 3 packs.  Froze 2 but cooked one Saturday to serve with pulled pork for supper - had a friend over that nite.
They actually turned out.  I may fix them more often though I am a huge fan of the baby back version.

[smokeasaurus]

Famous Dave also likes to sprinkle his ribs with black pepper and dehydrated onion. Then he packs dark brown sugar on em and wraps em up tight for overnight. Then he starts the process you just mentioned LA.........

Another step but the ribs always come out real good

[Pappymn]

I like spares. And I have never made a BB. Just seemed like more money for less meat

[mikecorn.1]

I like doing spare now more than bb.


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[muebe]

I am also a spare type of guy.

Besides BBs are not TendaRub approved

[flbentrider]

Baby backs here.

The BB's here have more meat on them than the spares.

[deestafford]

Both are good; however, spares seem to have more flavor.  Dee

[TwoPockets]

I do baby backs on occasion, mainly when they are Buy One Get One free, I mainly buy full spares and trim them St Louis style and also smoke the meat I cut off and then freeze it to use later in Brunswick Stew or Chili.

[RAD]

I've been saying for years that I prefer spares over BB. But will not turn down a good rack of BB's.

[CDN Smoker]

If we are voting I also am a spare man. I enjoy doing my own trimming.

[MrCheck]

I did a rack of St. Louis and a rack of beef back ribs yesterday just so we could compare them (never tried the beef back ribs before).  We prefer the St. Louis pork ones.

When we looked at them, we thought the St. Louis had way, way more meat on them.  Til we started eating them.  Turns out there was a whole lot of meat between the bones, more than we expected.  I still think the St. Louis had more meat, but it wasn't as big a blow out as we thought.

[sliding_billy]

Untrimmed spares for me.  I like picking my way around all the parts that get cut off of a St Louis trim.