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Switched from baby back to spare ribs at my backyard cookout in Fort Worth and it wasn't close
Did a side by side on my offset smoker for the 4th, 2 racks of baby backs and 2 racks of St. Louis spares, same rub, same 225 temp. The spares came off at hour 5 and had way more fat running through them, juicier bite and the bark held up better on the slice. Baby backs were done around 4 hours and honestly tasted kinda dry next to them, even with a spritz every 45 minutes. Only thing the baby backs won on was fitting more of them on the grate at once. Anybody running spares on a smaller cooker, how are you trimming the skirt so they fit?
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davis.keith11d ago
Spares win every time, no contest. That extra fat just bastes the meat from the inside while baby backs dry out faster than a cheap brisket. For a small cooker, I trim the skirt down to about a quarter inch past the bone and square off the ends so they stack tight. Also flip them bone side down the first couple hours or they curl up and eat all your grate space. Toss those trimmings on the smoker too, they make a killer snack while you wait.
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