BBQ Cooking Secret: Baby back vs. spare ribs& two ways to cook them
These are back ribs, done low and slow over indirect heat, with applewood smoke. Ribs are one of my favorite things to eat. However, they really must be cooked properly, or they are a waste of time and money. I never buy the neon red wet-marinated and cut-up ribs I see in many supermarkets. I assume they are trying to replicate those Chinese spare ribs, that are on most take-away menus throughout the country. Those are belly ribs that are actually deep-fried. Now I like alot of things deep-fried, but ribs are not one of them. I think it is best to purchase ribs fresh, (not cured or pre-marinated) in a full rack, or sheet as they are sometimes called. There should be ten to twelve ribs in a rack of back ribs. In the case of belly ribs, I like to remove and cook seperately the sturnum, cartilage and rib tips effectively making a rectangular St.Louis Cut that looks similar to a rack of back ribs. (If you google St. Louis Ribs there any num...