Gimme your thoughts comparing Pork Baby Backs to Beef Baby backs,

Flavor, texture, marbling, cook times, etc......

The beef ribs in our area are so trimmed down to the bone I don't even look at them anymore. Someone posted a great beef rib recipe on here a long time ago. I got excited to try it until I went out looking for beef ribs. Local grocer wanted almost $10 per pound for short ribs. Chain store ribs were trimmed to nothing left but bone. Good luck in your endeavor.

Pork. No comparison.

Better everything.

Ribs are time consuming. If I'm going to spend my time to feed a group of people, the time is best spent on pork baby backs.

There are people that want beef over anything else. But they are the minority IME.



Travis

2 full racks of Pork Baby Backs on the grill right now.

6 hrs total when done. time consuming no doubt, but what the hell,

Love my Baby Backs.

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Be Jealous Bishes.....Just about time to wrap in foil with Apple juice.

eh, like my new rack? Your fault.

With the amount of pull back you have right now if you foil them for too long they're gonna fall apart. Unless that's what you want?? Six hours is a long time for baby backs.

Mike

Ya know, I do agree with you. I'm thinking 5 maybe 5 1/2 tops, Yes?

Last time was 6 hours, definitely fall apart stuff, Still Oh so good though.

I usually tell people 3 without foil and 3 with @ 250-275ish.

Modify from there.

They look good.



Travis

No jealousy here. Did 3 nice spare rib racks for my Mom today. 3 hours at 225 unwrapped and 2 hours wrapped. Fall apart goodness. I won't waste my time with baby backs. Too little reward.

Rib racks are the way to go but the stainless racks Cabelas sells work better. I have that set too. Turn it over and use it to roast a turkey..

Pork without a doubt. Baby backs are great, St. Louis cuts are even better.

I pulled them off at about 5 hours, and they were certainly done,

I did 2 1/2 hours smoke. 1 1/2 in foil and 1/2 with the sauce.

Next time I would do 2 1/2, 1 and 3/4 of an hour.

They were excellent.

We waited for You and the Pepper, what the Hell?

Ok,Ok,

I will try Spares again, last time I did Spares the results weren't the best, The Boy's threatened to run away, Again.

The next week the Babys put me back onto the Cool Charts.

What the Hell, St Louis, Here we come.

You Meathead, A rack is a rack.

If you drive over to Minnesoduh in December, I can try your meat.




Travis

We could do a Vikings game, I hear they are playing outside,

never heard of such a thing, is that even possible? In the Cold and all?

I am not sure I can catch the Queens. But I should be able to make a Wild game.



Travis

The preference for spare ribs is subjective. I love them also, but the vast majority of white people prefer BB's.




Travis

Pork

I like both but like eh76 stated it is hard to get beef ribs that are not trimmed to close to the bone.

Cali, whatcha cooking, Spares?

Yeah, full cryopacks. Two from one store @ 1.89#, six from another @ 1.99#. Cooked for the CBRSA Bench rest competition this weekend. Ribs on Saturday, pulled pork and brisket sammies today. BBQ coleslaw, grilled squash and peppers, pinto beans with bacon and onions and jalape�os. Didn't hurt Walt Berger with the beans this time!

I love my baby back ribs, slow cook them , etc, but good beef ribs are good also, I dont slow cook the beef ribs, and I want them pink on the inside.

What are St. Louis style ribs? I saw them[cheap] and bought and cooked them yesterday. Where do these fall between babyback and spares?

Careful now...other wise these yahoos will start posting "rack" pictures.

The reason I say the ones I got form Cabela's are better is that they are stainless steel and more compact. The take up less room and are easier to clean up. Those powder coated racks don't take too much scrubbing before the finish goes away.

Spare ribs that have been trimmed.

http://www.grillingcompanion.com/cooking-st-louis-style-ribs/

Thanks, the RACK that I picked up this weekend was only $7. Couldn't resist!

I bought a case of spare ribs from Sam's Club last week. 3 ribs per cryovac and 3 cryovacs per case for $2.24/ lb. If you buy single cryovacs they are $2.99/lb

luv me some beef ribs...u really have to shop for them/and save till u have enough for a feed!.....I let the butcher know ..they like to remove all the meat and grind for burger or the sorry sob's will cut the rack into single bone ...for display ...man that pizz's me off...

My favorite beef ribs are the ones on the bottom of a prime rib roast. Lots of tender meat, still pink, and no sauce! Had a bunch of them left over( on purpose) after our clubs Christmas dinner. After a racks worth for lunch, I made beef barley soup with the rest!

Yes sir.

They make very good beef barley soup!

With lots of mushrooms and two fire roasted pasilla chiles. Mmmmm.