It seems that most rib joints are still using spare ribs, which is the same as Saint Louis ribs which have been trimmed. I don't use anything but baby back ribs anymore. Which do you prefer?

Actually Spare Ribs still have the knuckle and the brisket still attached, They will run about 4.0 -4.5 pounds per slab. The St. Louis has the brisket and Knuckles cut off, They run 2.25-2.73 pounds per slab. A true baby back comes from young "Danish" hogs , a TRURE baby back rib, they run about 1.75 pounds per slab.

Cooked correctly, VERY SLOW, I prefer the spare rib, the knuckle softens (the white, boney, part) and it has a great texture.

Love me some pork

Spare ribs are better, loin ribs are easier.

That had been trimmed.

Stick it.

It's ok if you do it. hypocrite.

I like St. Louis style. I'll bet you don't care, Bill.

What are we talking about? It is very hard to find small ribs today. Frankly, you make more on a big pig. You used to find a rib called a 2&1/2 down side. It was a very small pig, usually younger, with tiny ribs. You cannot find that cut any more. Just like true baby backs; the ones now are much larger.

But this time you are wrong. It was a nonessential clause.

Love both, usually depends what's on sale.

This ^^^

I cook and cater with nothing but st louis now...meatier and cost cant be beat..NOW at home I have a butcher that will custom cut baby backs for .25 cents a pound extra and not trim them out as much..If you can find a butcher that does his own pork its the way to go...

Tuff one. I love them both.

Home cut for us...had a slab of wild pig ribs for lunch! Store bought getting too expensive and like wild pib better anyway. BIL deep fried one like a turkey last week....amazing!

Deep fried feral pork ribs are pretty darn good. I like to fry them crispy and season them heavy like cracklins as soon as they come out. Between the kids & I, and a few huntin' buddies there wasn't a rib left last time.

Spare ribs. I buy them complete and then I might or might not make them St Louis style. If I do, I cook the ends, they are good to snack on.

Whichever come off the grill first!!
They never last long enough to allow for any kind of 'analysis'.

When buying the spare, prefer the packs from SAMS; seem a little higher quality than grocery-store bought.

But this time you are wrong. It was a nonessential clause.

Non-essential clauses use the word "who," or actually don't need the word "who." That would be an essential clause.

What you're looking for is called a restrictive clause, or a nonrestrictive clause. Your sentence requires a restrictive clause, thus "that" is appropriate.

Both, Im an equal opportunity rib eater.

Both were not readily available when I was growing up There was mostly spare ribs. The boneless pork loin ushered in baby back ribs. They now get as much for the ribs as they do for the boneless loin.

Worse; was just in the Sams; $1.99/lb for Boneless Loin / $3.49/lb for Ribs ; go figure!

I prefer a St Lewis cut over spare ribs anytime . I don't like the briquette end or what ever it is hanging off of it . The Baby Back"s are my favorite ribs and easy to cook . But I will any rib you have .

They are both tasty

I'll go for the Untrimmed country style.