Which One is Better? St Louis Ribs vs Baby Back Ribs Complete Breakdown
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- Опубликовано: 8 ноя 2022
- In this episode I decide to compare 2 of the most popular pork ribs. The St. Louis style pork ribs and the baby back ribs.
Both of these ribs are delicious and tender when cooked properly. They do have their differences though and in this video I try and go through those.
I really hope this video will help you with the major differences between prepping, cooking and the flavors of each pork rib.
I use my reverse flow offset smoker to smoke both these racks of pork ribs.
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Which one is better? SPOILER ALERT: He doesn't say.
Haha I fully intended to choose one going into the video but really couldn't choose one in the end. Thanks for the comment!
Most annoying thing ever. Ill never watch another video. Blocking channel
I wouldn’t turn any down but I personally prefer st.Louis
Bro Great video...finally someone with some clear info
Thanks! I am glad you enjoyed it
@@SmokestackJoes I wish I could show you a pic of what mines looked like.... first time doing it
St. Louis for me. Great video
Thanks! I’d have to agree with you, I like the St. Louis
Thx this was very helpful
Glad to hear!
I've done membrane on and off, I find that cooking for just myself I like it on. Gives a little snap to the bite like biting a good sausage. If im serving them I remove it because people aren't used to it
I am super curious, wrapping it meat side up. Do you find that it preserves the bark and the seasoning more than wrapping meat side down and in foil, where some of the bark and seasoning is left floating? I can't find many comments on that because just about everybody (including myself) wraps meat side down and in foil. Thank you.
I do believe that wrapping with paper helps with bark, this is just what I've personally noticed with my cooks. It is also a lot harder to overcook the ribs to where they are way too tender.
Sensi awesome cook!
Thank you! I appreciate it
Thanks for the bbq sauce recipe
You are very welcome, it is one of my favorites
did you try it? Way too acid for me. I guess using the maximum vinegar qty was too much.
Chuds Bbq Style 🔥👍🏻
Awesome video. Drooling watching it. What temperature did you maintain in your smoker throughout the cooking stages?
I guess 250 to 275 degrees
Thanks, and yeah Paulo guessed right, I was right around 250-275 during the cook
Spot on!
I'm team baby back.
You cant beat a good rack of baby back ribs. For me, it all depends on my mood. sometimes I cant decide and just cook 1 of each lol
Okay good video but I'm never going to agree with all that trimming of the ends of the St Louis specially that floppy end. It might be kind of fatty but it's going to shrink up like bacon when you cook it, and its very tasty.
It is very tasty! I usually just toss it on the smoker so I have a little snack and get a preview of the flavor for the ribs.
Hey was that electric with pellets or charcoal
Smoker tour ?
Yes sir both is 🔥🔥🔥🔥🔥
Can’t go wrong with either one
@@SmokestackJoesI'm n
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Do a video on wrapping in foil vs butcher paper
I have this in my plans, Thank you for the comment
Getting ribs tonight. Decided to get a half rack of each.
Great idea!
Great video. Keep on making content. It'll click soon.
Thanks! Just trying to get a little better each time
You left the skin in man..
I usually always leave the membrane on my ribs. Idk if I explained it in this video but I think it helps retain the fat in the ribs and if cooked properly you wont even notice it once cooked.
@@SmokestackJoes Yes you did explain it 👍
Thank you for the feedback@@TechnoAlliance1
We only mess with Spare ribs.
Looks like you overcooked the baby back ribs brother. You can just tell my the texture of the meat when you sliced into it. All good though
Yeah you have to be careful with the baby backs because they dont have nearly as much fat so you can over cook easily.
New sub from Sc!!! Great?!!! Lesss fatty Ribs are always better imp! Some fat for flavor yes but i rather have less...
Welcome! I hope you enjoy the content! For me it all depends on what mood I’m in whether I want the baby backs or St. Louis
@@SmokestackJoes I'm like that too. Like the content indeed.
Great information, thank you. Please don’t use that music behind your next video, it’s too distracting.
Thanks I appreciate it. I definitely wont be using that music anymore, I made this video awhile ago and haven't used that track in a long time. I am not really sure what I was thinking using that music LOL. But I really appreciate the input! Thanks again.
That earned a subscription! Your ribs look amazing!
Awesome! Thank You!
St. Louis cut ribs look better however baby back ribs are far better to eat…..St. Louis ribs aka spare ribs (just cut differently) have cartilage in them that isn’t pleasant. I’ll be spitting little pieces out as I eat the ribs. Baby back ribs do not have that issue. You ever noticed that?
Yeah im not a fan of the cartilage in the spare ribs. I do really like the flavor of the spare ribs though. but the baby backs are great cause you can just eat the meat right of the bone without have to worry about cartilage
Real Facts.🔥🔥🔥🔥🔥🔥
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Ok, so I've made ribs a few times, but certainly I'm no expert. I've tried every recipe I can find for the "fall off the bone" tenderness that I like. I know it's not the "correct" way to make them, but dammit that's what I like! However, no matter what I try, they never turn out the way I want them, which is the fall apart, "pulled pork on a bone" kind of tenderness. How do I get that effect?!?!?!
When the ribs are ready to wrap put them in some aluminum foil meat side down. Add about a half cup each of apple juice and cider vinegar.
Wrap it up and let it cook at 275 for 2 hours and see if they are tender enough for you, if they aren’t just let them cook till they are.
Fall off the bone, is considered overcooked, but....if that's your jam.
Get a meat thermometer. They are fall off the bone between 190 and 200. Not one degree more
@@HometownAcresnot one degree more? It’s not rocket science lol I would blow your mind with some 201 degree ribs hahaha
Ahh, that's the "mistake" i made yesterday on the sparerbs i was going for the 3,2,1 and the last hr was supposed to be unwrapped but the bones startd releasing from the meat so i couldn't unwrap. So i will just have to invest in butcher paper as the foil seems to have affected it as well. It was running 250° so maybe pulling down to 225° may have helped. Either way, my wife, who despises pork ribs, enjoyed them, so a win in my book.
6:17
Thanks for timestamping the sauce, I should of done this in the description. I appreciate it
Spares beats babybacks. Hands down. Everytime.
Agreed
Yep. My baby backs tend to get overcooked which sucks, so I just rock with spare ribs now and more meat on them which is a plus.
Spare is better than St. Louis
I can agree with that. if you buy spare ribs I dont see the point of cutting them down into st. louis style