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The Great Debate!
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Which do you prefer and once you've made your choice would you ever go back!
Spares
80%
 80%  [ 25 ]
Baby Backs
19%
 19%  [ 6 ]
Total Votes : 31

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JimH
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PostPosted: Oct 04 2012    Post subject: The Great Debate! Reply with quote

Spares Vs. Baby Backs! I used to cook BB's but I like the bigger bang for the buck of spares, they just take a little more time. I vote for SPARES! Let the games begin! Truthfully, I would like to try BB's again now that I have a Performer. I think I might be able to achieve another layer of flavor smoking then finishing direct for a few minutes.
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Mish
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PostPosted: Oct 04 2012    Post subject: Reply with quote

Spares for me, if there is a good sale on back ribs I get them once in awhile.
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SoEzzy
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PostPosted: Oct 04 2012    Post subject: Reply with quote

Spares for me, trim them myself.

Cheaper, more meat, more extra meat for cooks treats or beans.

Trim them clean and create a good impression for anyone, straight off the pit.

Real Baby backs have a natural sweetness and tenderness that spares don't have, but real BB are rare round here, and are 3 times the price of spares... I can cook spares to be tender, and a whole lot more for the same price than the BB. Loin backs being sold as BB are a marketing ploy, and if you buy the hype, they must be worth the price you pay!
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tacklebox
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PostPosted: Oct 04 2012    Post subject: Reply with quote

Spares for me. Although people used to bitch when I would tell them I'm not cooking babybacks, right up until they were on their second half rack of St. Louis styles off the smoker. Very Happy
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GF
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PostPosted: Oct 04 2012    Post subject: Reply with quote

Spares for me to. Like SoEzzy, I trim them myself, much cheaper in my area compared to BB's or pre-trimmed. Very Happy
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Shaymus
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PostPosted: Oct 04 2012    Post subject: Reply with quote

Baby backs are good but, personally I like spares cause they are cheaper and have more meat on them.
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k.a.m.
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PostPosted: Oct 04 2012    Post subject: Reply with quote

Spares for me. Either trimmed or not makes no difference I am cooking the tips anyway. Very Happy
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zski
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PostPosted: Oct 04 2012    Post subject: Reply with quote

I used to be BB only. Then I tried spares, saw the price difference and am now sold on them. It took awhile for my wife to convert, but now that I have gotten a whole lot better at trimming, I beleive I have her sold as well.

So, spares it is.
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Texman
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PostPosted: Oct 04 2012    Post subject: Reply with quote

SoEzzy wrote:


.....real BB are rare round here. Loin backs being sold as BB are a marketing ploy, and if you buy the hype, they must be worth the price you pay!


When reading the title I thought Uh "0".

SoEzzy I could use some of your insight and education on the difference of a 'real BB' versus a 'Loin Back'. Please be so kind to enlighten me as to where each comes from on a carcass and why there is a distinct difference with particulars.
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patruns
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PostPosted: Oct 04 2012    Post subject: Reply with quote

I prefer babybacks and make them often, but that doesn't prevent me from making a regular rack or two now and then. There are only 3 of us in the house, so babybacks usually work better for us.
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SoEzzy
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PostPosted: Oct 05 2012    Post subject: Reply with quote

Texman wrote:
When reading the title I thought Uh "0".

SoEzzy I could use some of your insight and education on the difference of a 'real BB' versus a 'Loin Back'. Please be so kind to enlighten me as to where each comes from on a carcass and why there is a distinct difference with particulars.


Baby back and Loin Backs come from the same area on the pig, the difference is in the age and mass of the pig they come from, True BB come of young pigs, (under 3 - 4 months I think), and don't weigh much at all, less than 1.5 lbs, Loin backs low weight is about 2 - 2.5lbs but you can get Loin backs up to 4.5 lbs.

The Baby back / Loin back come off the backbone of the hog, are generally rounder shaped bones, they come down 3 or 3.5" for Baby Backs and 4.5 - 5.5" for loin backs, Spare are the continuation of the same bones as they start to flatten out, and come in from the sides and join the sternum on either side of the breast bone.

The rib tips are the breastbone and cartilage, then the spares then the Loin backs then the backbone then down the other side with Loin backs and Spares down to the Rib tips on the other side.
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ckone
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PostPosted: Oct 05 2012    Post subject: Reply with quote

I'm an independent.

I do spares most of the time, but do like loin back every now and again.

Time is ususally the deciding factor. For spares I only do dry rub, slow and low. For loin back, I tend to do indirect grill and glazed.
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Manana
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PostPosted: Oct 05 2012    Post subject: Reply with quote

what are st.louis cut considered?
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BUGSnBBQ
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PostPosted: Oct 05 2012    Post subject: Reply with quote

Usually St Louis cut, full spares here and there, and 'Loin Back' rarely (when I find a good deal on big meaty ones).

SoEzzy - Thanks for the info of BB vs LB. I had always wondered why some BB's were scrawny and expensive (but damn good) and others were meaty and cheap.

Manana wrote:
what are st.louis cut considered?


This
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1buckie
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PostPosted: Oct 05 2012    Post subject: Reply with quote

I'm a lot like ckone, Regular full spares with powders, then St.Lou's, esp if I'm doing a bunch cause more fit on the cookers cut down...
Then the backribs....they're fun to work up sauces with, IMO they'll take glaze / sauce a bit differently than reg ribs
I also like to do them foil braized, then finish glazed after.....


SoEzzy ~~"" but you can get Loin backs up to 4.5 lbs."

I've had some that were like a row of baby pork chops....Really grand !!!
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Manana
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PostPosted: Oct 05 2012    Post subject: Reply with quote

BUGSnBBQ wrote:
Usually St Louis cut, full spares here and there, and 'Loin Back' rarely (when I find a good deal on big meaty ones).

SoEzzy - Thanks for the info of BB vs LB. I had always wondered why some BB's were scrawny and expensive (but damn good) and others were meaty and cheap.

Manana wrote:
what are st.louis cut considered?


This


then I'm going with spares.
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Texman
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PostPosted: Oct 05 2012    Post subject: Reply with quote

SoEzzy wrote:


Baby back and Loin Backs come from the same area on the pig, the difference is in the age and mass of the pig they come from, True BB come of young pigs, (under 3 - 4 months I think), and don't weigh much at all, less than 1.5 lbs, Loin backs low weight is about 2 - 2.5lbs but you can get Loin backs up to 4.5 lbs.



Thanks SoEzzy for the details – We never heard the term BB vs. LB until we started reading this forum and was confused. Confused - because a major portion of our business is contracting live slaughter swine at farms, delivered to a custom slaughter facility and fabricating them for resale, again linked to a contract. Obviously these cuts include back ribs, loin backs or baby backs - are whatever term one wishes to refer to them.

The average yield percentage from a hog carcass to a back rib is 1.73% of carcass. It would take a carcass weight of 175 lbs x .0173 = 3.02 ÷ 2 = 1.51 lb to produce a baby back. It costs less to bone a 240 to 290 lb (LB – 2.07 to 2.5 lbs) carcass vs. a 175 lb carcass, so most plants want heavier hogs. Hogs go to market at six months in age; some do not grow as fast as others and thus produce a smaller carcass.
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SoEzzy
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PostPosted: Oct 05 2012    Post subject: Reply with quote

Thanks for the explanation from a processors point of view Texman. It's always interesting for me to see the other Math.
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roxy
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PostPosted: Oct 05 2012    Post subject: Reply with quote

Up here in Canada a Loinback rib is one that is cut in such a way as to have up to half an inch of the loin left on the rack of ribs.. When you look at the rack all you see is a smooth straight piece of meat where the loin connects to the rack.

Baby back ribs are almost none esistant for the end comsumer such as us and as Soezzy said are under 1.5 lbs a rack. They are mostly bought up by the resto industry. We used to be able to get Danish baby back ribs which were very small in size, expensive, but tasty. That is like 20 years ago.

What we all call baby back ribs are really just plain old back ribs. For some reason the "baby" has stuck.
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roxy
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PostPosted: Oct 05 2012    Post subject: Reply with quote

I can not vote as there is not a what ever is on sale option.. Both racks are delicious but for me it what is cheapest. Now that I have a freezer I buy my ribs when they hit rock bottom price..

Up this way a rack of trimmed spares can cost as much as 20 bucks. They are usually minus about 1 inch strip of the bone because we Canadians love to be able to buy "sweet and sour" ribs which is that one inch strip of bone which is perfect for sweet and sour ribs...

When back ribs are on sale I can get 2 racks for under 20..
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