Reply to "Bad-assed Baby Back Rub and Ribs"

Former Member

quote:
Originally posted by ecelis:
Why would spare ribs take a shorter time than baby backs? They are bigger and have more fat, so I assume they should go in for a longer amount of time...

Also, 7 hrs w/o foiling? How come these ribs don't end up like dry as jerky?

We're kinda threadjacking the original recipe, but I don't think "generally" BB will take longer, it's the other way around.

The KEY however is weight. You could get small spares and large loin backs where the LB weigh more than the spares.

And plenty of ribs don't need foil to keep from being shoe leather. It's all of function of cooking method, fat content and watching them like a hawk.

Personally, at home I never foil.

If you want, just start a new discussion in the rib forum and we'll be glad to.

3/14/109:06 AM

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