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Kenneth Offline OP
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Sudden development here,

Need to make ribs Saturday,

Could go with the Mr. Familiar, Babybacks cooked 2-2-1,

Or Spare ribs, tried these a few years back and it wasn't my best deal, never tried them again since.

Whats your vote, and how would you cook them ? (other than on a weber grill)

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All good.


These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Kenneth Offline OP
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Originally Posted by wabigoon
All good.


wabi, that's really helpful. Thanks.

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How many people are you cooking for?

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Baby backs. Always...when possible.

In addition to on a grill, and in a smoker...I’ve also cooked em’ in the oven, and in a crock pot...!


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Kenneth Offline OP
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Originally Posted by super T
How many people are you cooking for?

4

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I prefer full spares (not StL cut) with brisket bone and flap meat removed. 2 parts CBP, 1 part KS.


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i switched to st louis spares lately. they take longer to smoke than baby backs though so you need to figure that in. they also seem to work best smoked several hours at 225-ish to get the grease out of them. but really, either are good.


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baby backs, I can never get a spare to come out near as good.

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4 whole people?

Jeebus.

At this point I would say maybe Arby's.


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I like them both, but I have have cooked so many St. Louis spares for competition that they are my go to for ribs.


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I tried going vegan, but then realized it was a big missed steak.
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The thing is, I've never met pork ribs I did not like.


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Kenneth Offline OP
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Went to the butcher shop with an open mind,

Saw some big, bad, meaty, thick beautiful baby backs staring at me.

Resistance was futile.

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Kenneth Offline OP
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Went to the butcher shop with an open mind,

Saw some big, bad, meaty, thick beautiful baby backs staring at me.

Resistance was futile.
Originally Posted by Jim_Conrad
4 whole people?

Jeebus.

At this point I would say maybe Arby's.


Arby's, Ribs?

I don't even know who you are any more......................

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Good decision.

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Growing up near St Louis, I didn't even know what "baby backs" were the first time I saw them on a menu. Ribs was ribs - and they were free, being throwaways from the packing yards. Old Black men cooked them low and slow over hickory and slavered them with thick sweet sauce.

The first time I saw "dry rub baby back ribs" my thought was, "What the fog?" Then I learned: "baby" refers to the amount of meat on 'em and "back" means how you send them to the cook.


Cleverly disguised as a responsible adult.

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EdM Offline
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I am not a rib fan but growing up my Mother grilled a lot of spare ribs because they were dirt cheap. My wife loves baby backs so we cook them once a month or so. She likes them with cole saw (yuck). I try to have a big lunch on rib day.


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Kenneth Offline OP
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Originally Posted by EdM
I am not a rib fan but growing up my Mother grilled a lot of spare ribs because they were dirt cheap. My wife loves baby backs so we cook them once a month or so. She likes them with cole saw (yuck). I try to have a big lunch on rib day.



Your wife is invited here tomorrow for Ribs and Cole slaw,
You, enjoy your lunch.

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EdM Offline
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Originally Posted by Kenneth
Originally Posted by EdM
I am not a rib fan but growing up my Mother grilled a lot of spare ribs because they were dirt cheap. My wife loves baby backs so we cook them once a month or so. She likes them with cole saw (yuck). I try to have a big lunch on rib day.



Your wife is invited here tomorrow for Ribs and Cole slaw,
You, enjoy your lunch.


I always do and she always does.


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4 people?

Fughetaboutit

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