Pork ribs are on sale at HEB… what's y'all's go to…Baby back or spare ribs?

I think they raised the price in Corpus to compensate.

For presentation, spare ribs lay flat and look better.

But, I don't like the waste from the knuckles, so I usually choose babyback racks

I know it's a bit of a cheat, but making the "party ribs" with baby backs is the easiest crowd pleaser possible if you're in charge of bbq

Hwy30East said:

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I prefer the spareribs. More meat on the bones.

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Same with me, but the wife prefers babybacks. So, I will typically do one rack of each.

But what do you do with the extra?

oh, you cook that piece and save it for yourself.

Ornlu said:

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But what do you do with the extra?

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Dunno, I buy them already cut down to St. Louis

Baby backs. 3 hrs at 275, wrapped with apple juice for 45 min, then candied with a glaze of apple jelly ( for the pectin), bbq sauce, brown sugar, honey and some dry rub that's cooked together to melt the sugars and jelly. The glaze goes on each side, 15 minutes per side.

They come out like the baby backs at the Country Tavern outside Kilgore. Sweet, sticky, porky and good eats.

Troy91 said:

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oh, you cook that piece and save it for yourself.

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This. It's almost bacon.

Are you saying you cook them for 3 hours at 275, then pour in the apple juice and cook another 45 mins, the unwrap and glaze 15 mins per side?

Unwrapped 3 hrs. Wrapped 45 minutes.

Gotcha, thanks

Spares. I trim them into St. Louis and smoke the trimmings for beans or my appetizer.

Made the ribs for dinner tonight. They were so freaking good! Thanks for sharing.

I take the trimming and then smoke them gor a couple of hours.

Then boil them in a stock pot for a couple of hours. Reserve the stock and freeze for later use in bean recipes. Also de-bone the trimmings and reserve fr later use in same various bean recipes. All this is really good with red beans or navy beans. Any bean for that matter.

Sounds cumbersome but believe me, its worth the effort