Only baby back at my house. I consider myself a pit master and I am outside cooking regularly. Thanks to your channel and many others for tips and ideas people accept me as the best.
I'm a Tennessean pit man, studied and practiced under Memphis style bbq, and I'm am admittedly biased towards baby back. That being said, I'll eat whatever ribs you put in front of me. But if I had my choice, I'll pick baby back just about every time. St. Louis style ribs are just too rich and I can't eat as many as I can with baby back.
Just for curiosity I have looked up Rendezcous on YT, the originators of the memphis styie dry ribs, the ribs look like the skinniest that can possibly be. I suppose it works for them, as they cook faster over direct heat that they use, plus they cut on food coast.
In the US, not sure if used elsewhere, there are also country style ribs. These are basically off cuts of a boneless shoulder. Slices would include the very front rib bones (looks like a misshapen pork chop) as a loin rib and shoulder blade bone. There are also boneless varieties of these that have a lot of connective tissue.
Glad you brought this up because they are my favorite, too! Soooo much flavor, and you can also just grill them up like a steak and they stay nice and tender. I usually put cajun season salt on 'em when I grill them. And you should try them a day after, reheated, with some fried eggs...
Informative video explaining the true difference between the different set of ribs. I'm a fan of the 3. 2. 1. method and prefer Baby Back. I was surprised those two racks came out done after the same time on the smoker. I would have thought those baby backs would of needed more time due to thickness..
Most BBQ geeks go for spare ribs or St Louis Style for the higher fat content, unlike your opposite experience! However, I also enjoy Baby Back ribs, specially if meaty, which is hard to find in retail.
Masterbuilt Gravity is the best smoker. The WiFi control is amazing. Set ur temp and forget it!! Had mine for 2 years and it’s way better than Traeger. My co-workers all wish they got a Masterbuilt instead. The charcoal flavor really makes a difference
321 method here as well. I've always found the St. Louis to take longer to render and get the mouth feel I want. That being said I like both. They just have different cooking times and that will depend on how the butcher cut them.
I've always felt that St. Louis have more flavor than Baby Backs. I'm not saying Baby Backs don't taste good, they do but I have always found St. Louis taste better.
I always like bbq baby back ribs over spare ribs for all the reasons you’ve mentioned. But for some reason there seems to be more hype and videos for St.Louis style, I’ve been making bbq baby backs year round on a Weber kettle in N.Y.C.for the past ten years. THANKS
It’s like a preference between NY Strip (St. Louis) or Ribeye (baby back). I prefer NY Strip and St. Louis over Ribeye and Baby Back. My preferred texture and flavors.
My go to is babyback ribs. My cook is wrapped with onions with any other aromatics for 2hrs then smoke. Finish of with sauce of choice. My signature recipe is called Crying Ribs. Long story…
What kind of cut is the kind that you get at chilis? I get the fatty meaty ones at the regular grocery store, that he claims is more “luxurious”. I prefer the thinner kind.
I know! It's the one you like better! I love Baby Backs for their juiciness and fat, but I also love the St. Louis style Ribs for their snap and concentrated flavor. This is a question along the lines of "What's the best Ice Cream flavor - Chocolate or Vanilla?" Answer - They are both great!
I prefer baby backs for several reasons: 1. Cheaper 2. After hours of smoking and load of seasoning both cuts taste more or less the same imo 3. More easy to find 4. Belly ribs tend to have more cartilage which is disgusting
"It's perfect for the Ladies!". I don't know. My Ladies like a lot of meat, and plenty of Bone! I worked in Restaurants for years and always, cooking led to so much innuendo. I liked it for sure. It was a fun way to let off steam. Of course, this was in the Mid-70's to Early 80's before we developed our sensibilities
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Only baby back at my house. I consider myself a pit master and I am outside cooking regularly. Thanks to your channel and many others for tips and ideas people accept me as the best.
I'm a Tennessean pit man, studied and practiced under Memphis style bbq, and I'm am admittedly biased towards baby back. That being said, I'll eat whatever ribs you put in front of me. But if I had my choice, I'll pick baby back just about every time. St. Louis style ribs are just too rich and I can't eat as many as I can with baby back.
Just for curiosity I have looked up Rendezcous on YT, the originators of the memphis styie dry ribs, the ribs look like the skinniest that can possibly be. I suppose it works for
them, as they cook faster over direct heat that they use, plus they cut on food coast.
A grilled direct heat, salt and pepper St Louis style rib is just amazing and my go to for satisfaction
Yummy! I agree but, any rib cooked right is delicious! You doing fine job. Love it!
I must say I prefer spare ribs and breaking them down to St. Louie style and have the rib tips for another cook.
I agree completely,St. Lewis for looks and ease of cook because they lay flat but I prefer the baby backs for the meat and no tendon’s
I don't think I have ever had St. Luis style ribs but I love baby back ribs!
In the US, not sure if used elsewhere, there are also country style ribs. These are basically off cuts of a boneless shoulder. Slices would include the very front rib bones (looks like a misshapen pork chop) as a loin rib and shoulder blade bone. There are also boneless varieties of these that have a lot of connective tissue.
Country style ribs are fire! And super meaty. I prefer them over the bb and St.louis
Glad you brought this up because they are my favorite, too! Soooo much flavor, and you can also just grill them up like a steak and they stay nice and tender. I usually put cajun season salt on 'em when I grill them. And you should try them a day after, reheated, with some fried eggs...
Informative video explaining the true difference between the different set of ribs.
I'm a fan of the 3. 2. 1. method and prefer Baby Back.
I was surprised those two racks came out done after the same time on the smoker. I would have thought those baby backs would of needed more time due to thickness..
3.2.1 may work at times, other times it does not. Cook by feel. Watch 3-2-1 321 Ribs THE BIG LIE? | BBQ Champion Harry Soo
Both styles make my mouth water.
Hey, this is some really useful information!
Agree with you. Went back and forth between baby's and St. Louis last Summer on the Masterbuilt, and I prefer the baby's for pure flavor.
I like both. Ribs are good in all forms.
Most BBQ geeks go for spare ribs or St Louis Style for the higher fat content, unlike your opposite experience! However, I also enjoy Baby Back ribs, specially if meaty, which is hard to find in retail.
these baby back ribs might have more fat because of the extra meat left on top of the bone.
Just picked up a slab of Durock St. Louis Style and a slab or Durock Baby Back. Going to do our own taste test this weekend
Masterbuilt Gravity is the best smoker. The WiFi control is amazing. Set ur temp and forget it!!
Had mine for 2 years and it’s way better than Traeger. My co-workers all wish they got a Masterbuilt instead. The charcoal flavor really makes a difference
321 method here as well. I've always found the St. Louis to take longer to render and get the mouth feel I want. That being said I like both. They just have different cooking times and that will depend on how the butcher cut them.
I generally gravitate towards baby backs for the reasons you listed
I've always felt that St. Louis have more flavor than Baby Backs. I'm not saying Baby Backs don't taste good, they do but I have always found St. Louis taste better.
I prefer babybacks and generally do the 3-2-1 method, and I get all the meat falling off the bones and don't have to fight with my food.
Now after reading all of the comments I am determined to make St. Louis ribs just as juicy as the baby backs. There’s always a way 😊
I always like bbq baby back ribs over spare ribs for all the reasons you’ve mentioned. But for some reason there seems to be more hype and videos for St.Louis style, I’ve been making bbq baby backs year round on a Weber kettle in N.Y.C.for the past ten years.
THANKS
I'm a Baby Back Rib guy first and foremost but I will never turn my back on any style of ribs. Love to smoke meats and ribs are my favorite to cook.
St.louis style for me... but my wife loves the Babybacks
Texas here. I like both but like X I would choose the baby backs
Beef ribs
Oh yeah!!
Agreed baby backs
I like the baby back ribs better, they have a better flavor, and less cartilage
I'm about 2 hours into a cherry smoked St Louis rack right now.
What brand cherry powder you using?
@@danielploy9143 cherry wood
R.I.P. kecap manis - we hardly know ye, brother. cheers, mate...
baby backs always for me here in Australia
It’s like a preference between NY Strip (St. Louis) or Ribeye (baby back). I prefer NY Strip and St. Louis over Ribeye and Baby Back. My preferred texture and flavors.
Baby back! I don't like the cartilage in belly ribs and I think the baby backs are more tender and flavourful
My go to is babyback ribs. My cook is wrapped with onions with any other aromatics for 2hrs then smoke. Finish of with sauce of choice. My signature recipe is called Crying Ribs. Long story…
Both look awesome!
What kind of cut is the kind that you get at chilis? I get the fatty meaty ones at the regular grocery store, that he claims is more “luxurious”. I prefer the thinner kind.
Tho we are so divided these days-including our preferred ribs, we can unite over said ribs! Either/ Or…I’ll take ‘em!
I love both
Definitely baby back ribs.Tom from Germany.👍👍👍👍
Love your videos!
Can you recommend a good butcher in the Eindhoven area?
Yeah man. Bite size ribs for Chinese new year.
most dat vliesie der wel aftrekken is nait lekker. groetn uut drenthe eh jeroentje ... top filmpies
I know! It's the one you like better!
I love Baby Backs for their juiciness and fat, but I also love the St. Louis style Ribs for their snap and concentrated flavor.
This is a question along the lines of "What's the best Ice Cream flavor - Chocolate or Vanilla?"
Answer - They are both great!
Wrong the answer is chocolate
@@underscorezero8646 No!!! Vanilla is better!!!
@@mr.anderson6040 nah it’s literally chocolate not my opinion just a known fact
Looking goood!!! Almost like boiling crawfish!!!!
Baby backs are my preference 🍽🍽🍽👍🏻👍🏻👍🏻💯💯💯
You really need to re do the biltong
Spare ribs any day over both
I like St.Louis style better
Baby back ribs al the time 🙂
not pulling the membrane?
Baby backs for the win! Pit masters agreed.
Free Ribs are my favorite dxD
Baby back ribs are the best eating ribs there are for pork!!
I prefer baby backs for several reasons:
1. Cheaper
2. After hours of smoking and load of seasoning both cuts taste more or less the same imo
3. More easy to find
4. Belly ribs tend to have more cartilage which is disgusting
Cheaper lol since when baby backs always cost more
For me it's definitely the spare ribs. More flavor and bite
Give me those babies!
Baby back baby back baby back!
I like baby back the most. Gordon has nothing on you , my friend. Your English is great. I only speak Alabama. lol .
I always thought St.Louis style ribs have more fat than Baby Backs. 🤔 I guess I'm wrong from what this guy says.
I prefer the baby back ribs
Ribs are one of the weirdest things we eat when you think about it lol
St Louis
Ill eat both but prefer baby back.
"It's perfect for the Ladies!".
I don't know. My Ladies like a lot of meat, and plenty of Bone!
I worked in Restaurants for years and always, cooking led to so much innuendo.
I liked it for sure. It was a fun way to let off steam. Of course, this was in the Mid-70's to Early 80's before we developed our sensibilities
I prefer St. Louis style.
As "fat bastard" says: I want my baby back, baby back, baby back, baby back, baby back, baby back.....RIBS 🤣🤣🤣
Do you remove the cartilage from the St. Louise style ribs, and what is the easiest way to do it?
Do you mean the silver skin?
no, you typically don't. never heard of removing the cartilage in ribs
i like baby backs. but ill eat ANY RIBS !
😋😋
I'll eat them all... please send me some
miaam dont worry the ladies can eat big piece of meat also , no need to chop lucky LOL 🤣
Pull off the silver skin! Do not slice it....i am crying silently
I cook both and the st Lewis is better hands down
Disagree. Spare ribs are belly meat. Much juicier and easy to cook
Disagree
Do baby back ribs come from baby pigs? No! So, why do they call them baby back ribs vs back ribs? 🤣