Back or spare?

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e9999

e9999

Gotta get out there...
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don't know much about ribs, really. Grilled a few Back racks but not experimented much with them yet. I don't have a smoker or a BBQ, just the usual half-dozen or so grills... :)

So, before I delve into this, should I continue with Back Ribs or try Spare Ribs instead? I'm guessing the former but I imagine it's a touchy subject. (The latter never kept me from asking something on Mud, though... :) ) Keep in mind I'm a newbie at this and probably won't be physically able to handle several hours waiting without peeking or nibbling :D, but I do have some NG grills though so I could be convinced to leave them on for quite a bit if the result warrants the wait. (Did I already tell ya that the best thing I ever did with grilling was to get NG grills... S@@@@ the propane nonsense... :) )

anyway, Back or Spare?
 
Both...for different reasons.

Back ribs have loin like meat on the backs of the ribs and similar taste/texture; with more fat of course. They are generally easier and faster to cook or smoke.

Spare ribs have more of the belly taste and texture. These, generally, take longer and slower cooking methods whether you grill, smoke or combo them. I buy the whole spare ribs and then trim them myself.

The whole spare rib slabs have the brisket, bigger fat layers and button-end bones attached. Where as the "St. Louis" style are generally already trimmed for you from the whole spare ribs. Here's a good tutorial regarding trimming whole slabs: http://www.smoker-cooking.com/rib-preparation-step-1.html

The :princess: generally prefers baby back ribs but she does like my trimmed aka St. Louis style butchered ribs almost as well.


If you're interested in smoking but reticent to buy a smoker you might have a looksy at Alton Brown's smoker set-up he made from a clay planter pot and a hot plate. Here's one DIY based on Alton's idea: http://smoker.everythingwitty.com/
 
Last edited:
e9999999,
I have never messed with back ribs, or (I think Baby Backs), but I do like the spare ribs trimed to the St. Louie style.
I will season my ribs, top with brn sugar, top with a light shot of EVOO, wrap in foil, put on a cookie sheet. Into the oven at 225Deg for about 2+ hrs, and then on to the charcoal grill where I put the smoke to them, usually takes about 20 min, or 2 beers.
-Jim:cheers:

I know there are other Rib Pros out there, but this is what works for my family.:beer:
 
FLATU8ER said:
e9999999,
I have never messed with back ribs, or (I think Baby Backs), but I do like the spare ribs trimed to the St. Louie style.
I will season my ribs, top with brn sugar, top with a light shot of EVOO, wrap in foil, put on a cookie sheet. Into the oven at 225Deg for about 2+ hrs, and then on to the charcoal grill where I put the smoke to them, usually takes about 20 min, or 2 beers.
-Jim:cheers:

I know there are other Rib Pros out there, but this is what works for my family.:beer:
Click to expand...

I basically do this process, but without the evoo and I do the smoke first. So reverse of above.

Raw meat takes smoke better than cooked. Cold meat takes smoke better than warmed.
 
e9999 said:
don't know much about ribs, really. Grilled a few Back racks but not experimented much with them yet. I don't have a smoker or a BBQ, just the usual half-dozen or so grills... :)

So, before I delve into this, should I continue with Back Ribs or try Spare Ribs instead? I'm guessing the former but I imagine it's a touchy subject. (The latter never kept me from asking something on Mud, though... :) ) Keep in mind I'm a newbie at this and probably won't be physically able to handle several hours waiting without peeking or nibbling :D, but I do have some NG grills though so I could be convinced to leave them on for quite a bit if the result warrants the wait. (Did I already tell ya that the best thing I ever did with grilling was to get NG grills... S@@@@ the propane nonsense... :) )

anyway, Back or Spare?
Click to expand...
\

Have you thought about tapping into your house NG for the smoker?
 
ojaij40 said:
\

Have you thought about tapping into your house NG for the smoker?
Click to expand...

I don't want to buy a smoker, but I would experiment with a grill used as a smoker, shouldn't be too difficult.
 
spressomon said:
Both...for different reasons.

Back ribs have loin like meat on the backs of the ribs and similar taste/texture; with more fat of course. They are generally easier and faster to cook or smoke.

Spare ribs have more of the belly taste and texture. These, generally, take longer and slower cooking methods whether you grill, smoke or combo them. I buy the whole spare ribs and then trim them myself.

The whole spare rib slabs have the brisket, bigger fat layers and button-end bones attached. Where as the "St. Louis" style are generally already trimmed for you from the whole spare ribs. Here's a good tutorial regarding trimming whole slabs: http://www.smoker-cooking.com/rib-preparation-step-1.html

The :princess: generally prefers baby back ribs but she does like my trimmed aka St. Louis style butchered ribs almost as well.


If you're interested in smoking but reticent to buy a smoker you might have a looksy at Alton Brown's smoker set-up he made from a clay planter pot and a hot plate. Here's one DIY based on Alton's idea: http://smoker.everythingwitty.com/
Click to expand...

thanks. I'll try smoking for real some day on one of my grills, a version of the pot above, I imagine. For now, I think I'm going to experiment with grilling and indirect heat some more. Being a newbie at it, I kept it simple, just seared the back ribs a tad (10mins) on high heat and then left them on indirect heat for 45 mins or so and they turned out great. Those were standard Costco seasoned back ribs. Bit fatty though.

I'll try the spare ribs some time too then. Aren't back ribs supposed to be meatier though?
 
I'm not an expert by any means, but no ones complained yet. I put some of my seasoning on it, and let them sit the night before. I used to split my charcoal grill for indirect heat smoking but later bought an attachment so I have a fire box to smoke. I place a small tray full of apple juice underneath to catch the drippings and keep them moist. Light some briquettes and watch the temps settle between 220-275 and let them sit. Every few hours spray them with more apple juice and rotate for even cooking. I use apple wood chunks for the first hour or so to smoke. Once the ribs reach temp (180) I one layer of sauce for the last 20-30 minutes. The whole process usually takes 5-6 hours. I'll do it this weekend and will post if you want. I do St. Louis style ribs

image-4251032026.webp


image-605195722.webp


image-2674234111.webp
 
I am clearly missing something here... I'm done in 1 hr... mmm.... food for thought.

My grills must be too potent. There is no way I could keep them as low as 250F with the lid closed, short of futzing with gas pressure or orifices.
 
If you want to get a good smoke with really tender meat, you want to cook it low and slow.

I did have some Sierra Nevada to drink, still looking for a good blonde to go with it.

Here's one pic of the smoke ring, and the bacon Mac and cheese. The stuff in the middle is jalapeño mashed potatoes

image-3486113584.webp


image-4098547500.webp


image-2663881594.webp
 
^ Not fair! All of it looks fantastic...and I'm still full from dinner :D

e9999: We ARE NOT going to talk LPG/NG/orifices here :flipoff2: K?!
 
e9999 said:
I am clearly missing something here... I'm done in 1 hr... mmm.... food for thought.

My grills must be too potent. There is no way I could keep them as low as 250F with the lid closed, short of futzing with gas pressure or orifices.
Click to expand...

Gas is not ideal for "low/slow" unless you can get it consistently between 200 and 250F.

regarding BB (baby backs) - they're fairly forgiving and can tolerate somewhat higher heat than spare ribs, IMO.
When I'm in a hurry (meaning, when I don't have 3 to 4 hours), I'll throw the BBs on the propane grill, indirect heat, farthest away from the burner on the lowest setting. On my old weber genesis 1000, I place the racks on the farthest back part of the grill and have the front row of burners on low. On my grill this comes out to between 275 and 300. I take the ribs off after about 1 to 1.25 hours. I wrap them tightly in foil, then place the racks in a "cooler" (no ice) to rest for 30 to 45 minutes.
 
NorCalDoug said:
Gas is not ideal for "low/slow" unless you can get it consistently between 200 and 250F.

regarding BB (baby backs) - they're fairly forgiving and can tolerate somewhat higher heat than spare ribs, IMO.
When I'm in a hurry (meaning, when I don't have 3 to 4 hours), I'll throw the BBs on the propane grill, indirect heat, farthest away from the burner on the lowest setting. On my old weber genesis 1000, I place the racks on the farthest back part of the grill and have the front row of burners on low. On my grill this comes out to between 275 and 300. I take the ribs off after about 1 to 1.25 hours. I wrap them tightly in foil, then place the racks in a "cooler" (no ice) to rest for 30 to 45 minutes.
Click to expand...


this is kinda how I do it. And I also have a Genesis 1000. Only 1 burner on and the ribs away from that. I think it may run a bit hotter than yours, though. I do sear them briefly first, however, hoping that may keep some more juices in. And I'm done in a hour. May not be the Southern way but still very tasty. No basting though, just meat...
 
ojaij40 said:
So,...you remember his 20 page "How do I run NG to my grill" too huh? :doh:
Click to expand...

oh, so glad you reminded me, still had an experiment (or ten) to do on that and report about...










:D
 
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