These are the holy boil then bbq ribs of BBQ, and with good reason. These collagen-rich cuts thrive in the low, smoky heat of the BBQ cooker, slowly melting into gelatin-infused, bark-encrusted savory treats. While ribs are decidedly a part of the barbecue pantheon, there is a division to be made there.
Spare ribs—anything but spares to those who know! Yet, you shouldn’t overlook the tender, shorter, amiable little brother! While most BBQ organizations encourage the use of spare ribs for competition, baby back ribs are excellent for the home. In this article, we’ll look at the thermal experience of baby back ribs on their way to competition-style results. Baby Back Ribs Background Spare ribs vs.
The popularity that baby back ribs’ do have has been helped greatly by their name, which sounds tender and succulent. The loin lies along the convex side of the ribs. In fact, if you eat bone-in pork chops, you are getting baby back ribs for the bone. Baby’ simply comes from their smaller size—it has nothing to do with the age of the pig! Cooking baby back ribs So what does their location on the hog mean for cooking baby backs? For one thing, they’re still ribs, and that means connective tissue.