yep +1... lotta' Rib ignorance on this thread... 4 lb baby backs?, what the F" did that hog weigh, 800 lbs? lol... try 1&1/2 lb and down for a true "Baby Back" rib... I prefer "back" ribs at 1&3/4 lb, more meat & more flavor... prefer St. Louis cut spares at 2&1/2 and down, skin on, skirt off... gotta' watch it...some'a them crooked meat cutters will cut old sow ribs down to make weight (look for Big bones)...