Two great racks, two different cooks. Here's how to choose.
| Baby Back | Spare Ribs | |
|---|---|---|
| From | Top of ribcage (loin) | Belly side, below baby backs |
| Size | Smaller, curved | Larger, flatter |
| Meat | Leaner, tender | Meatier, richer, fattier |
| Cook time | ~5h (2-2-1) | ~6h (3-2-1) |
| Price | Higher | Cheaper per pound |
Baby backs are leaner, more tender, and quicker — great for beginners. Spare ribs are meatier, more flavorful, and cheaper, but take longer and need more trimming. St. Louis cut is just spare ribs trimmed square.
Use 2-2-1 (2h smoke, 2h wrapped, 1h sauced) for baby backs and 3-2-1 for spare ribs — the bigger spares need the extra hour up front.
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