I decided to do a side by side cook and taste test to compare babybacks and St Louis style spare ribs. In the photo, the babybacks on the bottom weighed in a 2 lbs 7 oz and the spares above weighed 2 lbs 11 oz.
The membrane is removed on both racks. Notice the curved bones on the backs and the relatively straight bones on the spareribs.
I gave both racks a light coating of Tony Chachere’s Original Creole Seasoning and a liberal coating of Simply Marvelous Sweet Seduction rub. This is a great combination for pork.
Because spare ribs take longer to cook than babybacks, I gave the spares a 45 minute head start.
Then the babybacks go on right alongside.
About an hour later, I melted one stick of lightly salted butter and stirred in two tablespoons of honey and drizzled it over the ribs.
Now we’re about two and a half hours into the cook, so I bring both racks inside to wrap. They’re looking good at this point, but they’re no where near done.
I spread some BBQ sauce/glaze on the foil, then lay on the ribs meat side down, then put some more glaze on the bone side before wrapping it up. I then double wrapped and put the ribs back in the cooker for one hour.
Next, I opened up the foil, painted on some more glaze and put them back into the cooker to finish. I used the toothpick test to determine when they were done. As soon as the toothpick slides in with very little resistance, they’re perfect!
Here’s how everything turned out. First the spareribs.
A perfect bite on the spare,
and the same on the babyback.
Both were done to perfection, but which one was the winner? My wife and I both preferred the spareribs. They were a little meatier, and I think the extra fat gives them a more flavor.