[GloryDayz]

Originally Posted by ptlyon

So I have a question for the CP grilling/smoking afficionados here.

I see on food cooking shows, BBQ contest shows, and here on CP they cook pork spare ribs. Why? Also called St. Louis cut.

I'm a baby back snob myself. Have accidentally bought spare ribs and cooked them.

They're ok. But that end with the bone, that they make riblets with pisses me off.

So why do people prefer spare over baby back? Is it because they are more uniform and cook evenly together? Where as baby backs can have a larger side than the other.

So what's the reason CP experts? Try to convince me, please.

Go.

There's no right or wrong answer but parts of this link might help.

https://championshipcatering.com/rec...characteristic.

What Makes Them Different?


Comparing St Louis-style ribs vs. baby back, the most apparent visual difference is the shape. St Louis ribs are flatter and straighter, whereas the baby back ribs are curved and shorter. Because the St Louis ribs are flatter and easier to brown and get just right on the grill, they can cook more evenly, which is excellent. They also have a more succulent and fattier characteristic. The fat is bursting with flavor, but there is meat there as well.

Baby back ribs vs. St Louis ribs give you a contest of fat versus meat. The baby back ribs are meaty, making them easier to marinate in any sauce. You have to be more selective with the St Louis ribs. The meaty rib is heartier and will fill you up faster, plus it is leaner and healthier for you. If you are looking to watch your figure and stick with a diet while still enjoying some delicious ribs, then the baby back ribs are the right choice.

I have moved from Baby Backs to St. Louis personally.