I’m going to purchase a case of pork ribs, for a large gathering in a couple weeks.

For you guys that know ribs, what should I get?

They come in a bunch of different forms,
Baby back
St. Louis
Spare
And also numbered for quality.

What do you guys use that is both somewhat economical, meaty and flavorful .

I like baby backs. Smoked.


Around here the China flu price is about $10 a slab.

The 3 slab vac pac is cheaper.

Baby backs is what I prefer but they usually aren’t the cheapest. Costco has some good quality 3 packs at decent prices.

Baby back ribs fo sho.

Ditto on the baby backs.

St. Louis

Get all drunk on Old Milwaukee’s Best

Then feed em smoked chub bologna

It’s subjective but by and large the biggest hits for most crowds are Baby Backs.

A good rule of thumb is usually:

Spareribs = most bang for the buck but not loved by many.

St. Louis = a little more spendy but usually well received

Baby Back = most pricey but you will get highest praise


If I was cooking for a pack of Minnesotan’s it would be BB’s.

Or anyone else if it were me. You pay out the butt for bones that you can't eat when you buy ribs. What you do get is delicious but so are BB's and they are a lot easier to cook, practically idiot proof.

Babybacks

St. Louis.

Baby Backs cooked with mesquite wood. Damn! This makes me want to thaw some out. Make some jalapeño poppers, corn on the cob, skillet fries and onions.

Get the St. Louis

I, too, like the St Louis cut. For a larger group, get a couple or two or more Boston butts . . . longer time to finish but a lot more (quantity) flavorful meat, but that's just me.

Any cut of pork you get would be MY favorite.

I love smoked chubs of my home made bologna.

Baby Back all the way...

I like the spares. Baby backs are leaner.

I can get baby back for $2.98/ pound and St Louis for $1.29 by the case.

i used to do baby backs but have switched over to st louis cut spares. if you can get a deal on the full spare, its easy to trim them to st louis style. the reason i like the st louis style is that they are usually evener (is that a word?) in size from one end of the rack to the other. that makes for easier smoking. the bb's usually have a big fat end and the rack tapers off to smaller and thinner on the other end which gets overdone. while you can get a good even cook on bb's, for me and my wsm, its easier with st louis. plus there is a lot of meat on a st louis style and when done right i think they are tastier with a better texture than bb's. and they are usually cheaper.

Baby backs

Baby backs here......

question is ?

How ya gonna cook/bake/smoke em ?

I smother them in honey/mustard after rinsing....

dry rub mix/season salt/pepper.......

Then wrap tightly in foil..on the Weber at 295* for 2 hrs ish

Baked tators on the grill at the same time...or my famous 'tator salad & cole slaw......

For a larger group, Baby backs.

Back ribs and spare ribs are the same rib only the back rib comes from under the loin and the spare rib comes from the side under the belly.

I just started using a smoker this summer so I'm entry level at best.

So far I've had good luck with baby back and/or spare ribs, smoking them using the 3-2-1 method. I start out using charcoal and hickory wood. Once the charcoal burns out I just use the wood. I try to keep the smoker box temp between 200° to 250°.

3-2-1 method-
3 hours in the smoker, membrane removed, rub only, bones down. I spritz them every half-hour or so with a 50-50 mix of apple cider vinegar and apple juice.

2 hours wrapped (I use aluminum foil), with brown sugar, butter and honey on them with about 1/2 cup of apple juice within the wrap, meat down.

1 hour unwrapped, bones down, about 1/2 hour or so in I put the BBQ sauce on them.

Again, I'm entry level and always looking to see how others do it.

Good luck, NYH1.

Yes and the loin is leaner than the pork belly /bacon.

My apologies beforehand.

I cheat my axx off. I get the biggest, gnarliest spare ribs I can find. Then I cut them in half, stuff them in the instapot, dump in a bottle of rootbeer and pressure cook on high for 35 minutes. Then they go on the grill as usual. There are rarely leftovers.

I like them with a rub, then smoked in a smoker, unwrapped, till they’re tender. Depending on size and temp that’s about 5 hours.

That is how I do mine.
I have an electric smoker, so meat does not really dry out. I usually set it for 225 or 250, and look at the meat peeling back from the bone at 4 hours or so. I usually let them in another 20 -60 minutes. After I let them rest a bit, I mop on BBQ sauce. It can't get much easier.
I always try to buy baby backs, and I think the smaller the better. Sams has them in 3 packs pretty cheap.
I'm pretty big on removing the membrane from the inside of the rib. Better eating, and allows the rub to sink in.

Whatever you use, be sure ta skin em.

BB will take more ta feed the same number.

BB has a higher percentage of sirloin to loin meat, so they'll keep better if you're keepin em warm after cookin, if the crowd will be eatin in shifts.