You shouldn’t cook them the same way.
But spare ribs can be just as tasty.
Youll get great flavors from either, Flynn says.
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Back ribs come from the loin section where you get your pork chops.
That meat really tends to be very tender and a little bit leaner.
Baby backs have a rounder shape, while spare ribsalso called St. Louis spare ribsare flatter and longer.
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Baby back ribs usually cost a little more at the grocery store than spare ribs.
Barbecue restaurants tend to serve spare ribs most often.
Ive seen restaurants stack them up like Lincoln Logs, Flynn says.
They tend to make a beautiful display.
For what you pay, the flavor is fantastic.
Because baby back ribs are leaner, they can dry out more quickly if you cook them too long.
Spare ribs offer more of what Flynn calls an insurance policy.
You have a little more leeway in how hot and long you might cook them before they dry out.
Now he gravitates towards spare ribs.
I like to cook with cuts that are under-appreciated and [have] good value.
He points out that with the growth of backyard smokers, spare ribs have become more popular.
Sometimes fine dining restaurants offer a sticky glazed spare rib on the appetizer menu.
Some people like having to gnaw them off the bone, Flynn says.
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How To Cook Baby Back Ribs vs.
Spare Ribs
Both types of ribs can be grilled or roasted.
The big difference is how long you should probably cook them.
Because baby backs are leaner, the meat can dry out.
The texture of spare ribs will be chewy if you dont cook them long enough.
Spare ribs need a little more time.
For baby back ribs, aim for an internal temperature of 145F.
Let them restdepending on how ravenous your guests areat least 10 minutes, Flynn says.
But longer is better!
