What is the difference between the two type ribs? I have tried both on my 09 and while the St Louis Style Ribs have more meat, the B B Ribs still out perform in taste and quality. Any comments or suggestions?
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ok hope this doesn't get too complicated. st louis style ribs are fabricated from an namps number 416 sparerib. if you look at a hog this is the lower area between his front and rear legs down low. if you cut a 416 you end up with 416a st louis and 416b breast bones. so people call a 416b rib tips and to be honest i really like those.
ok now picture the top half of this hog between front and rear legs but up high like near his spine. this area is where the loin is and when you trim it you get back ribs. so what they really are is the trim from a 412 pork loin.
as far as taste goes i know fat holds smoke flavor so the st louis to me i like but i really like the rib tips. guess i am just a smoke head lol.
but the whole key to me is eat what you like. pig is pig and it's all good.
hopes this helps
jack
2 Greyhounds....SMOKIN!!!!
ok now picture the top half of this hog between front and rear legs but up high like near his spine. this area is where the loin is and when you trim it you get back ribs. so what they really are is the trim from a 412 pork loin.
as far as taste goes i know fat holds smoke flavor so the st louis to me i like but i really like the rib tips. guess i am just a smoke head lol.
but the whole key to me is eat what you like. pig is pig and it's all good.
hopes this helps
jack
2 Greyhounds....SMOKIN!!!!
I like the loinbacks best. They are more uniform then the spares I get at sams and cook more uniformly. Spares are great to learn on(read as cheaper) but loinbacks (BB) is all I will smoke now. I also hate the cartilege in the spares. I guess if I learned to trim them properly I would not have this hang up but I am lazy. I just want to open the packege, rub, smoke, and eat!!
Here is a picture of what was well described above.
Ribs
The loinbacks are easier to strip the membrane from and quicker to cook.
Many cooks like spares,because of the increased meat and enough fat to render and give flavor.
Ribs
The loinbacks are easier to strip the membrane from and quicker to cook.
Many cooks like spares,because of the increased meat and enough fat to render and give flavor.
The spares take more time to trim and cook. To me it is worth it. I like the flavor and the extra meat on the spares. They are cheaper and feed a larger crowd.