Baby back vs spare ribs

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.

baby back

St Louis cut.

st louis

My HEB has baby back ribs on sale for $1.97 per pound. I plan to pick up a package Monday when I'm up that way to get potting soil at Home Depot at $1.88 per bag.

Baby back ribs, but I'll eat any that have been cooked correctly.

Last baby backs I did were from Walmart...Farmland was the brand. Extra meaty, but I am not sure the taste (altho still really good)was quite up to what I have been cooking. Coulda been my taster was a little off. Enjoyed the heck out of them anyway. Packaging said up to 8 percent of a "solution" had been added. That could have been the difference.

Mama has us on a diet where we eat mostly spinach, fish and chicken prepared in olive oil and garlic with a few tomatoes and onions thrown in. So my grilled ribs, when the kids showed up, were quite a welcome change.

Aldi has had some very good ribs. Loin ribs are $2.99 every day.

Ribs it is

Grocery Stores should write Ox a check for "product placement"


Hopes these turn out good Ox

Hey Bill, not sure if you know this or not, but there is a hog processing place (J&J Packing) on 90 in Brookeshire. You can have your meat cut to your specs. Pick what size hog you want it cut from and such. Get whole hog, half hog and so on and so on. Plus its fresh. No weekly specials though, but if you like some meaty bones, cut your way, check this place out.

Ask for Terry or Robin damn good folks

I no longer buy whole pork butts. I had three meals from my last rack of ribs and froze the remainder still in its cooking bag. No way could I buy from there.

They will cut you some ribs any style you like. If you want one slab of babybacks cut for ya then they will do it. You aint gotta buy a whole or half hog, just saying ya could if you wanted. I usually get a few slabs of babybacks from them a couple times a year. They have so much meat on em it will make your head spin. Its like a pork butcher shop in there and you can watch them cut the meat from the hog. Can get some nice pork chops from there and you tell them how thick you want them and so on. They have a website with tge different cuts of meat and prices. Check it out, you may thank me later sir

Kroger has both on sale for $1.88 per pound.