Spare or loin ?

**Jim** · 01-22-2009, 10:03 PM

What say you? Baby backs (loin ribs) or spare ribs on the BBQ- Wet mop or dry rub.

6 weeks to spring ..............

**TimmyBoston** · 01-23-2009, 12:10 AM

I've always been a baby-back, dry rub guy.

But I've been thinking of trying a few new things when the weather turns. What are the pros and cons of all of these combinations?

**ouch** · 01-23-2009, 01:40 AM

Baby backs are for

Spoiler:

Any yokel can make them in a flash. They're the injector razor of the barbecue world (but they sure do taste good).

Spare ribs require a master's touch to shine. Battles have been fought over rubs, mops, and sauces (or lack thereof). I like a dry rub, no mop, and a ketchup/molasses/vinegar/Knob Creek based sauce (plus ingredients so secret that even I don't know them) for dipping only. To each his own, and everyone is correct.

Real men bbq in the winter, snow be damned.

You left out one important member of the rib world- beef ribs!

Damn, I'm hungry now.

**Gruder** · 01-23-2009, 07:12 AM

Dry rub. Memphis, baby!

**Lucius** · 01-23-2009, 07:23 AM

Back ribs.

I disagree with ouch in that back and spare are equally easy (or difficult) to do well. I do agree that real men BBQ in the winter. But it has been so cold lately...

I find spares to be not worth the effort. I like to do mine St. Louis style where you trim em up nice prior to cooking. Whether you do that or not, there seems to be much more prep with spares, and much more garbage you have to eat around on spares. With baby backs I just have a pile of bones left on the plate. With spares I end up with a pile of bones, cartilage, and gristle.

**Marknm76** · 01-23-2009, 07:41 AM

I can't speak as to baby backs vs. spare, so I will defer to those who know.

As for rubs, mops, and sauces, its COMPLETELY the preference of the maker. Certain regions have certain similarities (KC tends toward a sweet, smoky, tomato-based sauce, Carolinas seem to be more vinegar-based, etc). The only way you can know what is "best" is to get the embers nice and cool, cook the meat slow, and do something different each time.

I've been barbecuing ribs (and other things) for about four years now. Personally, I prefer applewood smoke, a short period of brining, a salt-pepper-garlic dry rub, and Famous Dave's Devil's Spit sauce. This year, I have decreed the year of the sauce. I'm making my own sauce.

There are just some things that, no matter how long you've been making them, you're always looking for that one thing that will make them even better. Chili, ribs, and bloody marys are my big three. :)

--Mark