Spares VS BBY Backs

I use baby backs for catering and Saint Louis for home. Baby backs can be done in 2.5-3 hours if need be.

I used spares because the baby backs are more expensive and have less meat on then. I can cook spares in 3-4 hours and baby's in 3 hours. I prefer spares because after cutting the St Louis cut you get another meal of rib tips.

FF, do you find holding baby backs to be a problem? In the past I've used Spares for catering because they seem to be a bit more forgiving for either the cook/re-heat process or cook and hold. However, I'm just not sure that the end cost is worth it after losing all of that trimming. I've definately had baby backs begin to fall apart after they're cooked to perfection, but sat on a buffet line for 2-3 hours.

Also, do you guys use some sort of foil method to cook your ribs in that short of time? I'm typically looking at 4-5 hours at 225 (no foil) for BBs or 6+ for spares (no foil).

quote:

Originally posted by 2Ks Smokn:
..... do you guys use some sort of foil method to cook your ribs in that short of time? I'm typically looking at 4-5 hours at 225 (no foil) for BBs or 6+ for spares (no foil).

I'm not a caterer and I use a smokette. However, your times for baby backs and spares match mine exactly

When cooking for a customer, I cook my ribs so they are done when it's time to eat. I only foil in contests. I cook them between 275* and 325*. That way I can move right along with the party.
Baby backs take less handling and I only pay a buck a pound more, and I don't have to trim and have all that extra meat to deal with. This way they cost pretty close the same without the waste.

we use bb at the farmers market. i find they hold pretty good.we had to search a while to find a brand that was fairly consistent the brand is farmland.we get them from a local distributor.the down side is they are more expensive than st.louis,but we just like them better.we have had a chef that trained under chef paul prudhomme compliment how meaty and tender they were.then we had another cook that worked for a local bbq joint that was featured on diners -drive ins and dives said they were more tender and tastier than the st.louis they serve.we cook them @ 275 for 3hrs.with no foil.

Comes down to price and quality.

Around here we get trimmed St Louis for about 40 cents a pd less than untrimmed, BUT most places sell full spares (looks like more on the plate)

For me BB are a hit miss. People love the name, but the quality (even with Farmland) is hit or miss depending on the market. Sometimes in a case you get the lighter, less meat, bones at 45 degrees type and next case are perfect for a contest.

I'm with FF, we like to do Ribs to serve as close to pulling off the smoker, the timing is usually pretty easy. And we do ours also at 275

Does anyone use Danish BB? (as in Denmark) I know several restaurant chains used to use them, and I've unpacked thousands of cases and they're always perfect. One rack looks identical to every other rack. But I've never seen anyone mention them here, and didn't know if they were still available or just so expensive now no one would buy them.

I know nothing of Danish BB Backs, but would love to hear more about them.

I was a corporate chef for Long Horn Steakhouse in the '90's and we used only Danish BB's. They came in a white box and were clearly labeled "Product of Denmark". That's pretty much all I know other than they were consistent and beautiful from box to box. I Googled though and found more info: (there's more to be found if you Google it yourself-lots of hits)

http://www.bbqgeneral.com/archives/2006/03/danish_baby_bac.htm

Q)How do you order Danish BB's?
A)Call: Rich @ Danish Crown USA :908-931-9733 x 12

or e-mail me at : rima@danishcrown.com

We are the leading importer of Danish Baby Back Ribs into the US. We carry a variety of different specifications to suit any menu application. Danish Crown services accounts that range from large national chain restaurants
down to single unit operators thru a nationwide distributor network.

http://www.spcnetwork.com/mii/2001/010369.htm

Good info.
Consistent and beautiful is anything other than what I've been experiencing with the BBY backs that we sell. I've yet to work with Sysco, and see what they have to offer. But i can say that the BBs I've been getting from Sams Club are anything but consistant. Large varience in sizes and almost always (anymore) rib bones showing through the top of the slabs.
Got my best batch the other day. And of course they came from good ole Kansas City. Never had any problems getting good pork when i was back home.

Todd, thanks again for the info on the Danish ribs.