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baby backs versus spares
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texoak51
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Joined: 20 Jul 2011
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PostPosted: Thu Apr 11 13 8:18 pm    Post subject: baby backs versus spares Reply with quote

This past weekend I smoked a nice rack of babybacks for the first time along with 2 racks of spares. Prior to now I had never even tasted baby backs. I prepared them all the same using exactly the same rub and other seasonings and smoked them at the same time although the bb,s were ready about an hour quicker than the spares. All came out near perfect with just the right amount of tug and texture but after tasting and comparing several pieces of each I have come to the conclusion ( imho ) that bb,s have far less flavor than spares although they were very good.
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BluDawg
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PostPosted: Thu Apr 11 13 10:26 pm    Post subject: Reply with quote

BB come from higher up on the Hog and have less fat, Fat = Flavor. I'll take Spares over BB everyday of the week and 3 times on Sunday
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Jarhead
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PostPosted: Thu Apr 11 13 11:56 pm    Post subject: Reply with quote

I'm with Blu on this. Give me spares any day of the week.
More meat too.
An added plus is, if you do SL style, you can pull the trim and make sandwiches.
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G Spot BBQ
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PostPosted: Fri Apr 12 13 5:34 am    Post subject: Reply with quote

I'm a baby back person myself. I just bought 2 cases of these baby's. As the sticker says they ARE extra meaty and a good marbling of fat. These are top shelf.

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BigOrson
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PostPosted: Fri Apr 12 13 5:55 am    Post subject: Reply with quote

I really prefer the baby backs myself.
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texoak51
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PostPosted: Fri Apr 12 13 7:12 am    Post subject: Reply with quote

G Spot BBQ wrote:
I'm a baby back person myself. I just bought 2 cases of these baby's. As the sticker says they ARE extra meaty and a good marbling of fat. These are top shelf. G Spot, I have to admit thoose are some good looking ribs but they appear to be spares although the lable says loin backs. The baby backs I had did,nt have marbling anywhere near that. Is loin backs and baby backs the same thing? Just curious See below

Sorry, looks like I responded in the wrong space
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PitBully
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PostPosted: Fri Apr 12 13 7:42 am    Post subject: Reply with quote

Spares all day.
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Chef
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PostPosted: Fri Apr 12 13 11:48 am    Post subject: Reply with quote

I am going with spares
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Pkerchef
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PostPosted: Fri Apr 12 13 6:31 pm    Post subject: Reply with quote

The debate continues .......lol Pkerchef Very Happy
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toymaster
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PostPosted: Fri Apr 12 13 8:56 pm    Post subject: Reply with quote

If BB's were the same price as spares, I would cook more BB's. I like the taste of spares better than BB's but BB's take me an hour less time to smoke. My vote is for spares.
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G Spot BBQ
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PostPosted: Fri Apr 12 13 10:45 pm    Post subject: Reply with quote

[quote="texoak51"]
G Spot BBQ wrote:
I'm a baby back person myself. I just bought 2 cases of these baby's. As the sticker says they ARE extra meaty and a good marbling of fat. These are top shelf. G Spot, I have to admit thoose are some good looking ribs but they appear to be spares although the lable says loin backs. The baby backs I had did,nt have marbling anywhere near that. Is loin backs and baby backs the same thing? Just curious


I guess I have always referred to these as baby backs but perhaps you have a point. It could be they are some sort of hybrid cut. Whatever they are they are damn meaty and damn good tasting! Plus they are trimmed very well. The membrane is already removed.
They do cook up like baby backs however. Usually done in about 4 hours.
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SoEzzy
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PostPosted: Sat Apr 13 13 12:48 am    Post subject: Reply with quote

True baby backs come of young pigs, loin backs are the same cut from bigger older pigs.
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Mish
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PostPosted: Sat Apr 13 13 7:32 am    Post subject: Reply with quote

I find if I am eating alone I go with baby back "Loin backs" cooking for a get together I go for spares. Just stay away from "long Pig"
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Manana
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PostPosted: Sat Apr 13 13 7:47 am    Post subject: Reply with quote

I prefer St. Louis cut.
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GeorgeH
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PostPosted: Sat Apr 13 13 2:49 pm    Post subject: Reply with quote

I prefer baby backs. Spares have too much fat for me and the fat doesn't render out enough when you cook them. While it is usually true that fat = flavor but too much fat just means greasy for me.
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texoak51
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PostPosted: Sat Apr 13 13 11:08 pm    Post subject: Reply with quote

GeorgeH wrote:
I prefer baby backs. Spares have too much fat for me and the fat doesn't render out enough when you cook them. While it is usually true that fat = flavor but too much fat just means greasy for me.
I have gotten spares that I needed to trim some fat from but have never had any that didn,t render suffiecently. It,s funny how different people have different tastes but if we didn,t there would only be i type of everything.
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MacEggs
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PostPosted: Sat Apr 13 13 11:22 pm    Post subject: Reply with quote

I have become partial to spares, cut St. Louis style.
I like to leave the trimmings / rib tips on for an extra hour.
Let them rest for a bit, then shred. Basically it's a big bowl of bark.
I can snack on that stuff for days. It's almost like pork jerky. Very Happy


Mish wrote:
I find if I am eating alone I go with baby back "Loin backs" cooking for a get together I go for spares. Just stay away from "long Pig"


You will get no argument from me on that. Laughing Wink
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BUGSnBBQ
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PostPosted: Sat Apr 13 13 11:35 pm    Post subject: Reply with quote

I prefer spares, SL cut. Although the best ribs I ever made were loin backs - I was in Virginia at a NASCAR race and had gotten these from a local butcher and cooked them on my ECB, camping at the track. Maybe that had something to do with it (or the beer?? Laughing )
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Remmy
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PostPosted: Sun Apr 14 13 2:02 am    Post subject: Reply with quote

I'll eat baby backs every time over spares.
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Copronymous
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PostPosted: Sun Apr 14 13 10:16 am    Post subject: Reply with quote

All things equal I prefer baby backs.
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