my personal opinion, is the meat on baby backs is not as tender and moist as the meat on spare ribs or St. Louis. Baby back meat reminds me a bit of pork loin. I'm a spare rib / St. Louis man.
We have found that cherry wood chunks added to the natural lump charcoal makes pork AMAZING. We’re using a Primo Oval XL, but it’s basically the same thing.
As others are saying, in the US we tend to get more meat on the spare rib. It's rare a butcher will provide the same style of baby back with that extra meat. I love them either way!
A local chain here sells what they call “pork back” ribs - is that just another name for something or is it somehow different? Looks like spareribs to me.
Baby backs in the western states (at least) don't have that thick extra loin of meat. They are trimmed closer to the bone usually than the other rib choices. They are great but the St. Louis cut wins for me. Great show as always
My Houston Nephew wants to know the name of your butchers so he can use. I pointed out to him that you live in the Netherlands, but he insists he can drive there over a long weekend. I tried to explain that it was actually in Europe, and he said, “didn’t we capture that in World War I or the Vietnamese War….” What can I tell you……………..
The St. Louise Rips that is get from my butcher have a good part of belly meat on them. This has by far the biggest amount of meat. Sometimes even too much. But juicy as hell.
Dude...i stopped watching the second i saw the big joe. We need to see your new offset in action. Im on strike until yr uploads are of you taking that new beauty for a spin...come on...give the people what they want ...
My girlfriend manages a very good steakhouse that sales ribs and rib tips also.Rib tips are the weakest seller by far.I personally don’t know anybody that likes them.
I believe the baby backs will have the most juice and most tastiest… normally that’s all I cook is the baby back ribs but the others are excellent as well. As well love watching your videos as long as I’ve been barbecuing I always learn a little something from you. Thank you.
When you've found yourself a butcher that will provide you with baby back ribs as thick as that, you're golden. That extra meat and fat on top makes them take marinades and rubs so much better without letting those overpower its own flavor.
my personal opinion, is the meat on baby backs is not as tender and moist as the meat on spare ribs or St. Louis. Baby back meat reminds me a bit of pork loin. I'm a spare rib / St. Louis man.
We have found that cherry wood chunks added to the natural lump charcoal makes pork AMAZING. We’re using a Primo Oval XL, but it’s basically the same thing.
Baby back, then St. Louis, then country style, then rib tips
As others are saying, in the US we tend to get more meat on the spare rib. It's rare a butcher will provide the same style of baby back with that extra meat. I love them either way!
Full rack of spare ribs slow cooked on an offset is defiantly king of the pork ribs.
Ziet er weer heerlijk uit!
A local chain here sells what they call “pork back” ribs - is that just another name for something or is it somehow different? Looks like spareribs to me.
Baby backs in the western states (at least) don't have that thick extra loin of meat. They are trimmed closer to the bone usually than the other rib choices. They are great but the St. Louis cut wins for me. Great show as always
Baby backs for the win🏆
My bet is baby back - but only if you didn’t dry it out. St Louis is harder to dry out. I’m hoping either the rest it’s going to come out delicious
You have a burner in that kitchen. What make is that, please? I definitely need one exactly like that. Thanks
I like to keep the cartilage on the spare ribs , I think it’s the best bit
Napoleon Prestige 665 Pro outside on backyard)
I'm in complete agreement with you I love Baby Back Ribs the best.
9:34 babybackrbs everyday
Baby back ribs will be the best !❤
My Houston Nephew wants to know the name of your butchers so he can use. I pointed out to him that you live in the Netherlands, but he insists he can drive there over a long weekend. I tried to explain that it was actually in Europe, and he said, “didn’t we capture that in World War I or the Vietnamese War….” What can I tell you……………..
Tips for me!
The St. Louise Rips that is get from my butcher have a good part of belly meat on them. This has by far the biggest amount of meat. Sometimes even too much. But juicy as hell.
Dude...i stopped watching the second i saw the big joe. We need to see your new offset in action. Im on strike until yr uploads are of you taking that new beauty for a spin...come on...give the people what they want ...
Its was not a right cutt of St.louis ribs they should be much fetter in one end
Saying a lot of people don’t like rib tips let me know you don’t know what your talking about
My girlfriend manages a very good steakhouse that sales ribs and rib tips also.Rib tips are the weakest seller by far.I personally don’t know anybody that likes them.
Where's Morrison???
Praat gewoon Nederlands
In Texas the country style ribs are cut from the Boston butt and the shoulder blade is an intrigal part of the rib
In CA too.
I believe the baby backs will have the most juice and most tastiest… normally that’s all I cook is the baby back ribs but the others are excellent as well. As well love watching your videos as long as I’ve been barbecuing I always learn a little something from you. Thank you.
🍽🍽🍽🍽👍🏻👍🏻👍🏻👍🏻💯💯💯💯
When you've found yourself a butcher that will provide you with baby back ribs as thick as that, you're golden. That extra meat and fat on top makes them take marinades and rubs so much better without letting those overpower its own flavor.
@ 9:54 - I'm going to say Baby Back is #1 - Country Style is #2 - not sure from there on... - Cheers!
Love tips. Save them for me. Your country style are twice the size of the ones by Mr.
Can you give us a tour of all of your smokers
I second this
Can you do a video on barbecue for apartments
Baby backs are my go to. @9:32
St. Louis ribs. Yank of the membrane using a paper towel to grip it. I figured this out myself, but yes, it is the way people do it.
Pork chop with the skin is the best cut but American knows nothing about that
Damn, dat ziet er geweldig uit!!!❤❤🎉🎉🎉🎉
I don't enjoy biting on the cartilage rib tips...removing it from the meat is also tedious. Am i the only one (that perhaps does it wrong)?
No I agree hate rib tips
Tasty.
Erster
Kein Bot!!!!🤖